Thai-Inspired Spinach Egg Stir-Fry Bites (No-Noodle Pad Egg)

Ingredients

• 8 large Eggs
• 6 cups Spinach
• 3 cloves Garlic (minced)
• 1 tsp Thai chili or red pepper flakes(optional)
• 2 tbsp Fish sauce(optional)
• 2 tbsp Lime juice
• 1 tbsp Soy sauce(optional)
• 1 tbsp Olive oil(optional)
• 1 tsp Brown sugar (optional, small amount)(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Whisk eggs in a bowl with a pinch of black pepper.

2. 2

   In a small bowl, mix fish sauce, soy sauce (if using), lime juice, and brown sugar (if using). Set aside.

3. 3

   Heat olive oil in a wok or large skillet over high heat. Add garlic and chili flakes; stir 20–30 seconds until fragrant.

4. 4

   Pour in eggs and scramble quickly, forming soft curds. Remove to a plate when just set.

5. 5

   Add spinach to the hot pan with a splash of water (1–2 tbsp). Stir-fry until just wilted, 1–2 minutes.

6. 6

   Return scrambled eggs to the pan. Pour in sauce and toss rapidly to coat without overcooking.

7. 7

   Cook 30–60 seconds more until glossy. Serve immediately as snack bowls.