Classic Thai omelet with cha-om is a much loved and treasured dish all over Thailand. This vegan Thai omelet recipe is my rendition of the classic. I use a blend of chickpea flour to make a batter in place of the eggs.
In this recipe post I will teach you all you need to know for how to make a 100% vegan version of this classic dish at home.
Ingredients you will need to make vegan Thai omelet
- Chickpea flour
- Rice flour
- Baking powder
- Turmeric powder
- Salt & pepper
- Water
- Olive oil
- Soy sauce
- CHA OM - Climbing wattle
Cha-om is not readily available outside Asia, so don't worry if you cannot source it! I have some suitable replacements.
Cha-om replacements
- Spinach
- Chard
- Mushrooms
- Rocket
What is cha-om
Cha-om is an herbaceous vegetable, related to legumes, that grows throughout tropical Southeastern Asia. The plant is a member of the acacia family, and is botanically classified as Acacia pennata.
Cha-om is known in English as climbing wattle. It grows as a small shrub with delicate leaves extending from branches that are covered in sharp thorns.
In addition to its prickly exterior, cha-om has a strong distinctive odor. This plant has devised some serious defense mechanisms to survive in the wild and deter animals from eating it!
Despite its thorns and pungent odor, the leaves of the cha om plant are actually mild in flavor. When cooked, the odor dissipates and you’re left with a delicious and earthy tasting vegetable.
What to serve with vegan Thai omelet
Traditionally, Kai Jeow Cha-Om is served with eggplant dip and fried mackerel, it's is one of the most loved and treasured dishes in Thailand.
I see the locals faces light up with joy when they hear 'Kai Jeow Cha Om' & 'Nam Prik Kapi'
What is Nam Prik Kapi?
When it comes to Thai chili dipping sauces, nothing is more common or widely loved than nam prik kapi. It's made with fermented shrimp paste, chilies, garlic, shallot, baby eggplant, coconut sugar and lime juice.
Kapi means fermented shrimp paste, this is the base for this classic sauce.
Read more about the history of nam prik here.
For my vegan version, I add a fermented soy bean paste available here locally or you can use a miso paste. Miso gives a similiar fermented - umami flavour.
Nam Prik Kapi served with vegan Thai omelet
Try my vegan nam prik kapi recipe to serve with this for the ultimate experience!
What else to serve with vegan Thai omelet
- Siracha or sweet chili sauce
- A simple side salad
- Steamed or sticky rice
Nutritional Value
Cha-om is a vitamin-rich vegetable, containing high amounts of vitamin A, calcium and iron, as well as vitamins B and C.
This herb is a good source of fiber and phosphorus. Cha-om contains various beneficial nutrients, such as beta sitosterol, which helps lower cholesterol and promotes prostate health. It also contains anti-microbial and antioxidant properties.
Nutrition summary
Cha-om is a nutrient dense vegetable which can help lower cholesterol levels and promotes prostate health.
Read all about the health benefits of chickpeas here and why these super-pulses should be a regular ingredient in your recipes.
Kitchen Equipment you will need
No fancy equipment is needed for this recipe. All you need is:
- Weighing scales
- Mixing bowl
- Whisk
- Spatula
- Non-stick frying pan
- Chopping board and knife
- Serving plate
How to make vegan Thai omelet
The full step-by-step method is down below in the recipe card.
- Add all the dry ingredients to mixing bowl
- Add wet ingredients and whisk together
- Mix in the picked, washed, par-boiled and cooled cha om (or whatever alternative you are using)
- Allow the batter to rest for at least 1 hour before cooking.
- To cook, add some oil to your pan and add ½ of the batter.
- Fry gently until golden brown on both sides.
- Transfer to chopping board and cut into serving pieces.
- You can make thin or thick omelets - as they say here in Thailand - 'up to you'!
WATCH HOW TO MAKE IT
Lets get cooking
Happy cooking friends, let me know how you like the recipe in the comments below or tag me on #holisticchefacademy
Vegan Thai Omelet | Kai Jeow Cha Om
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Saucepan - medium size
- Strainer
- Frying pan - non stick
- Spatula
Ingredients
To make the batter
- 150 g Chickpea flour
- 1 teaspoon Baking powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Soy sauce
- 20 ml Olive oil
- 300 ml Water - filtered
- 50 g Climbing wattle cha om
- 1 teaspoon Pink salt
- 1 teaspoon Black pepper - ground
To cook the kai jeow cha om
- 40 ml Olive oil
Method
To make the batter
- Assemble all the ingredients.
- Pick and wash the tender leaves of the Cha Om.
- Blanch and refresh the Cha Om in some boiling water for 2 minutes.
- Add the chickpea flour, baking powder, turmeric, salt and pepper to mixing bowl - Whisk all these dry ingredients together.
- Add the water and whisk well until smooth.
- Allow batter to rest for at least 1 hour in the fridge.
- Add the Cha Om and mix into the batter.
To cook the kai jeow cha om
- Add 10ml of oil to frying pan and heat.
- Add about ¼ of the batter, just until the Cha Om batter covers the bottom of the pan - do not make it to thick.
- Cook for about 3-4 minutes until golden brown and then flip.
- Cook until golden brown on the other side - add another splash of oil if necessary to get a nice golden brown crispy exterior on the omelet.
- When cooked, transfer to paper towel, drain excess oil. Put onto a chopping board and cut into bitesize serving pieces.
- Serve with your favourite Nam Prik!
Recipe Notes
Recipe variations
Cha Om is not readily available outside of SE Asia, so here are some replacements you can try:- Spinach
- Chard
- Mushrooms
- Rocket
- Smoked paprika
- Curry powder
- Cumin
- Sumac
- Ras-el-hanout
- Garam masala
ADD YOUR OWN RECIPE NOTES
Nutrition Label
ENVIRONMENTAL INFORMATION
Happy Cooking
Other Thai vegan recipes to try
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Breda
Delicious will try this using spinach.
Emily
Very tasty indeed! Keep them coming Jamie :))
Karen Corbett
Hello Jamie. Have you ever used dried cha om? Should I soak it first? Just add to the omelet?
Jamie Raftery
Hi Karen, I have never used dried cha om because I get it fresh here in Phuket. If its dried, you will need to soak in water for 10 minutes to activate and give a little wash also. Then pick the leaves to make sure no big stems before you add to the chickpea omelet 🌱happy cooking