Seafood, Rice Pancake, and Egg Stir-Fry

Pim Techamuanvivit, author of The Foodie Handbook, developed this great light lunch, a version of Thai street food. For tips, check out our Test Kitchen's How to Make a Seafood, Rice Pancake, and Egg Stir-Fry.


Recipe by Pim Techamuanvivit

Photograph by Kenji Toma

January 2010



  • 1/4 cup sriracha sauce*
  • 1 1/2 tablespoons rice vinegar
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon fish sauce (such as nam pla or nuoc nam)*


  • 1/2 cup rice flour**
  • 2 tablespoons tapioca starch***
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup water


  • 1 pound mussels, scrubbed, debearded
  • 1/4 cup water
  • 7 tablespoons vegetable oil, divided
  • 4 cups bean sprouts (about 8 ounces)
  • 1 large garlic clove, minced
  • 4 green onions (dark green parts only), cut into 1 1/2-inch pieces
  • 1/2 pound uncooked medium shrimp, peeled, deveined, halved lengthwise, cut crosswise into 1/2-inch pieces, divided
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam), divided
  • 4 large eggs
  • Chopped fresh cilantro



  • Stir all ingredients in small saucepan over low heat until sugar dissolves. Set aside.


  • Whisk first 4 ingredients in medium bowl. Whisk in 3/4 cup water (mixture will have consistency of milk).


  • Place mussels and 1/4 cup water in skillet. Cover and boil until mussels open, about 3 minutes. As mussels open, transfer to large plate (discard any mussels that do not open). Cool slightly. Remove from shells.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bean sprouts and garlic; sauté 2 minutes. Divide sprout mixture among 4 plates. Wipe out skillet; reserve skillet. Sprinkle green onions over sprout mixture.
  • Heat 3 tablespoons oil in reserved skillet over medium-high heat. Rewhisk pancake batter. Add 1/2 cup batter to skillet, rotating skillet to cover bottom of pan with batter (some spots may not be completely covered). Cook until bottom of pancake begins to brown, 1 to 2 minutes. Scatter half of shrimp over pancake; cook 30 seconds. Scatter half of mussels over. Sprinkle 1/2 teaspoon fish sauce over. Crack 2 eggs atop pancake; break yolks and spread egg over. Using 2 spoons, coarsely break pancake into large pieces (about 2 inches each) and cook until eggs and shrimp are cooked through, turning occasionally and keeping pancake pieces intact as much as possible, about 2 minutes. Divide mixture between 2 plates. Repeat with remaining 3 tablespoons oil, pancake batter, shrimp, mussels, 1/2 teaspoon fish sauce, and 2 eggs.
  • Drizzle some of sweet-tart sauce over pancake mixture; sprinkle with cilantro. Serve, passing remaining sauce alongside.