Dish

Hoy tod

Hoy tod is made by whisking eggs with cornstarch and frying until crispy. It is then topped with a mixture of seafood, such as shrimp or squid, along with bean sprouts, scallions, and cilantro. A sweet and sour sauce is typically served on the side. This dish is high in protein and low in carbohydrates.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Street Food

Origins and history

Hoy tod is believed to have originated in the city of Bangkok in the 1950s. It was created by a street vendor who wanted to make a dish that was both filling and affordable for the working class. Today, it is a popular street food throughout Thailand.

Dietary considerations

Suitable for: Gluten-free, high-protein diet. Unsuitable for: Low-carb diet. Allergens: Seafood. Suggestions: Can be made vegetarian by omitting the seafood and adding extra vegetables..

Variations

Variations of hoy tod may include different types of seafood or vegetables, such as mussels or mushrooms. Some versions may also include pork or chicken.

Presentation and garnishing

To ensure a crispy omelette, make sure the oil is hot before adding the egg mixture. Use a non-stick pan to prevent sticking. Garnish with cilantro and lime wedges for added flavor.