I recently discovered this dish and I am OBSESSED! It's like a Thai omurice, but much easier and spicier!! It's easy, beautiful, and so delicious...not bad for something you can make in a few minutes. The real secret is in the sauce: prik nam pla, Thailand's favourite condiment made from fish sauce and lots of chilies. Perfect for an no-fuss at-home lunch, and you can add toppings like cooked meats and veggies as well! In Thai it's called "kai yoo yee" ไข่ยู่ยี่.

I also include a special shortcut hack I use for reducing the heat of chilies here!

00:00 Intro
00:40 How to make Thai prik nam pla sauce
01:42 How to reduce the heat from chilies - a hack!
03:07 How to cook marble eggs
05:36 Plating and tasting

WRITTEN RECIPE: https://hot-thai-kitchen.com/m....arble-eggs-prik-nam-
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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com