Hoy Tod

Hoy Tod is a crispy, savory mussel omelet with lacy golden edges, tender shellfish, and soft curds of egg. Fresh bean sprouts, lime, and sriracha cut through the richness, making it a fast, satisfying street-food style meal at home.

Nutrition · per serving

411kcal

22gProtein

26gCarbs

23gFat

2gFiber

2 servings

Ingredients

14 items

Batter and omelet

mussels, cooked and shelled180 g

eggs2 large

rice flour40 g

plain flour20 g

cold water90 ml

oyster sauce15 ml

fish sauce5 ml

white pepper1 g

neutral oil30 ml

Vegetables and serving

bean sprouts120 g

spring onions, thinly sliced20 g

sriracha20 ml

cilantro leaves5 g

lime wedges2 wedges

Tips

•For the crispiest result, use cold water and make sure the mussels are not wet before mixing into the batter.
•A nonstick pan makes this beginner-friendly, but a well-seasoned carbon-steel pan also works very well.
•If you can find Thai crispy mussel omelet flour, you can replace the rice flour and plain flour with the same total weight.
•Serve with extra bean sprouts on the side if you like more crunch.

Steps

1
Pat the mussels very dry with kitchen paper so the batter will crisp properly. Slice the spring onions and pick the cilantro leaves. In a bowl, whisk the rice flour, plain flour, cold water, oyster sauce, fish sauce, and white pepper until smooth, then fold in the mussels.
180 g mussels, cooked and shelled40 g rice flour20 g plain flour90 ml cold water15 ml oyster sauce5 ml fish sauce1 g white pepper20 g spring onions, thinly sliced5 g cilantro leaves
2
Crack the eggs into a small bowl and beat just until combined. Do not overbeat; a lightly beaten egg gives a softer contrast to the crisp batter.
2 large eggs
3
Heat a large nonstick or well-seasoned frying pan over medium-high heat until hot. Add 20 ml of the neutral oil and swirl to coat. Pour in the mussel batter in an even layer and cook for 2-3 minutes until the underside is deep golden and crisp around the edges.
30 ml neutral oil180 g mussels, cooked and shelled40 g rice flour20 g plain flour90 ml cold water15 ml oyster sauce5 ml fish sauce1 g white pepper
4
Drizzle the beaten eggs over and around the batter. Let them set for about 30 seconds, then use a spatula to loosen and flip the omelet in large pieces. Add the remaining 10 ml oil around the pan and cook 1-2 minutes more, pressing lightly so some parts stay crisp while the egg finishes cooking.
2 large eggs30 ml neutral oil
5
Add the bean sprouts and half the spring onions to one side of the pan for 30-60 seconds, just until slightly wilted but still crunchy. If the pan looks dry, reduce the heat slightly rather than adding more liquid so the omelet stays crisp.
120 g bean sprouts20 g spring onions, thinly sliced
6
Slide the Hoy Tod onto plates. Top with the remaining spring onions and cilantro, and serve immediately with sriracha and lime wedges on the side.
20 g spring onions, thinly sliced5 g cilantro leaves20 ml sriracha2 wedges lime wedges

Origin & History

Hoy Tod is a popular Thai street-food dish, especially associated with Bangkok and coastal areas where fresh shellfish are abundant. The dish has Chinese-Thai roots and is known for its contrast of crisp, chewy batter, rich egg, and seafood, often served sizzling hot with chili sauce.

thai mussels omelet pescatarian street-food quick pan-fried

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Steps

Pat the mussels very dry with kitchen paper so the batter will crisp properly. Slice the spring onions and pick the cilantro leaves. In a bowl, whisk the rice flour, plain flour, cold water, oyster sauce, fish sauce, and white pepper until smooth, then fold in the mussels.

180 g mussels, cooked and shelled40 g rice flour20 g plain flour90 ml cold water15 ml oyster sauce5 ml fish sauce1 g white pepper20 g spring onions, thinly sliced5 g cilantro leaves

Crack the eggs into a small bowl and beat just until combined. Do not overbeat; a lightly beaten egg gives a softer contrast to the crisp batter.

2 large eggs

Heat a large nonstick or well-seasoned frying pan over medium-high heat until hot. Add 20 ml of the neutral oil and swirl to coat. Pour in the mussel batter in an even layer and cook for 2-3 minutes until the underside is deep golden and crisp around the edges.

30 ml neutral oil180 g mussels, cooked and shelled40 g rice flour20 g plain flour90 ml cold water15 ml oyster sauce5 ml fish sauce1 g white pepper

Drizzle the beaten eggs over and around the batter. Let them set for about 30 seconds, then use a spatula to loosen and flip the omelet in large pieces. Add the remaining 10 ml oil around the pan and cook 1-2 minutes more, pressing lightly so some parts stay crisp while the egg finishes cooking.

2 large eggs30 ml neutral oil

Add the bean sprouts and half the spring onions to one side of the pan for 30-60 seconds, just until slightly wilted but still crunchy. If the pan looks dry, reduce the heat slightly rather than adding more liquid so the omelet stays crisp.

120 g bean sprouts20 g spring onions, thinly sliced

Slide the Hoy Tod onto plates. Top with the remaining spring onions and cilantro, and serve immediately with sriracha and lime wedges on the side.

20 g spring onions, thinly sliced5 g cilantro leaves20 ml sriracha2 wedges lime wedges