When we took our family on a trip to Thailand with Explorient in August this year, I had this dish in Chiang Mai. The picture you see here is of the actual dish we had at the Samsen Villa Restaurant. Our friends, owners of the Puripunn Baby Grand Boutique Hotel, who are natives of Chiang Mai said I had to try it. The vegetable in this dish is seasonal and only available in Chiang Mai, according to our friends. Whether that’s true or not, I don’t think I can find it here in the States, but we can definitely substitute it for other vegetable sprouts such as pea pods. Sometimes, I even make this dish with thinly sliced bitter melon.
In a medium size bowl, beat eggs, water, and salt and pepper until fluffy. Using a nonstick frying pan, add 1 tablespoon of coconut oil and cook eggs over medium high heat, stirring occasionally. Remove from heat when the egg is still a little bit watery. Transfer the egg to a serving plate.
Turn heat on high and add the rest of the coconut oil. When the oil gets hot, add the garlic and chili and let cook for about a minute. Add to the pan the sprouts, oyster sauce and fish sauce. Depending on the sprouts, cook only until the sprouts are quilted, do not overcook. Add the scrambled egg back to the pan and stir. Transfer to plate and serve hot.