Pu Pad Hom Yai
Thai Style Crab & Onion
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Ingredients
1 cup crabmeat (a large crab, broken up, or "loose" crabmeat)
2 eggs
1/2 cup white onion - hua hom, diced
1/2 cup thai celery
1/2 cup green onion, sliced thinly
2 tablespoons garlic, chopped
1 tablespoon fish sauce - nam pla

Method
1. Whisk the eggs with the fish sauce.
2. Place a wok or skillet over medium low heat,
3. sauté the onion and garlic in a little oil until golden and translucent.
4. Add the crabmeat, and stir fry until nearly cooked through.
5. Drizzle in the eggs, using the spatula in a brisk chopping motion to
6. break up the cooked eggs into filaments,
7. add the remaining ingredients.

Alternatively cook the eggs to form a thin omelette, and then roll it up and slice it, adding the slices of egg to the cooking crabmeat when nearly cooked.

This is a "one plate" dish, served on its own as a light breakfast or luncheon dish, or with other items a part of a Thai dinner.