Hoy Tod (Thai Oyster Omelette) – Crispy Fried Shellfish Pancake Recipe
1. Introduction
Few Thai street foods are as crowd-pleasing as Hoy Tod (หอยทอด), a crispy, golden-brown oyster omelette that’s often served sizzling hot on a cast-iron pan. With its crunchy edges, soft custardy center, and bursts of briny oyster flavor, Hoy Tod strikes the perfect balance of textures and tastes.
Originally influenced by Teochew Chinese cuisine, Hoy Tod has become a beloved part of Thailand’s culinary culture, especially popular at night markets and seafood stalls. Some versions use oysters (Hoy Nang Rom), while others use mussels (Hoy Malaeng Poo)—both equally delicious.
In this guide, we’ll cover everything you need to know about making Hoy Tod at home: the essential ingredients, how to achieve that perfect crispness, variations, and expert serving suggestions.
2. Ingredients Breakdown
- Oysters (fresh, shucked): The star ingredient. Choose small, plump oysters for best results. Mussels can be substituted.
- Tapioca Starch or Potato Starch: Creates that signature crisp, chewy pancake texture.
- Rice Flour: Balances the starch for a lighter bite.
- Eggs: Helps bind the pancake and adds richness.
- Bean Sprouts: Stir-fried underneath for crunch and freshness.
- Garlic: For aroma and savory depth.
- Green Onions & Cilantro: Fresh herbs to brighten the dish.
- Fish Sauce & Soy Sauce: Adds umami seasoning.
- White Pepper: Classic Thai seasoning for eggs.
- Oyster Sauce (optional): For extra depth in the batter.
- Oil (high-heat): Traditionally lard or vegetable oil for crisp frying.
Substitutions & Options:
- Use mussels or clams if oysters aren’t available.
- For a vegetarian version, replace seafood with mushrooms.
- Gluten-free? Stick with pure rice flour and starch.
3. Step-by-Step Instructions
- Prepare the Batter
- Mix rice flour, tapioca starch, water, fish sauce, and soy sauce until smooth. The consistency should be slightly runny.
- Heat the Pan
- Use a wok or cast-iron skillet over high heat. Add plenty of oil—Hoy Tod should fry, not just sauté.
- Cook the Batter
- Pour in the batter and spread thinly. Let it sizzle until crisp at the edges before breaking it up into chunks.
- Add Oysters
- Scatter oysters on top of the pancake and cook briefly—just enough for them to stay plump and juicy.
- Add the Eggs
- Pour beaten eggs over the oysters and batter pieces. Let the eggs set slightly, then stir or fold to combine crispy bits with soft egg.
- Fry Until Golden
- Cook until the omelette is golden brown and crispy on the bottom, while still tender in spots.
- Serve with Sprouts & Garnish
- Quickly stir-fry bean sprouts with garlic on the side, then top with the omelette. Garnish with green onions, cilantro, and a sprinkle of white pepper.
4. Tips and Variations
- Crispy vs. Soft Hoy Tod: Use more starch for crispiness, more egg for a softer, custardy version.
- Street Food Trick: Some vendors use crushed ice to keep oysters cold and plump before cooking—never skip fresh seafood handling.
- Add Heat: Drizzle with Thai sriracha or homemade chili vinegar sauce.
- Shellfish Options: Try mixed seafood—shrimp, squid, and mussels for a “seafood pancake.”
5. Serving Suggestions
- Condiments: Serve with Thai chili sauce, sriracha, or a vinegar-chili dip.
- Accompaniments: Great with Tom Yum soup or a light green papaya salad (Som Tum).
- Meal Pairing: Sticky rice or jasmine rice balances the richness.
- Presentation Tip: Serve Hoy Tod sizzling on a small cast-iron plate for authentic Thai street food flair.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 1 day.
- Freezer: Not recommended—oysters don’t freeze well.
- Reheating: Best reheated in a hot skillet to re-crisp. Avoid microwaving (it makes it soggy).
7. Recipe Notes
- Fresh oysters are key—avoid overcooking to keep them juicy.
- Batter can be made ahead and kept refrigerated for up to 12 hours.
- Cast-iron pans retain heat best for that authentic crispy texture.
8. Nutrition Information (Per Serving)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 360 kcal |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Carbs | 28 g |
| Sugar | 2 g |
| Fiber | 2 g |
| Protein | 22 g |
| Sodium | 950 mg |
| Cholesterol | 180 mg |
| Calcium | 10% DV |
| Iron | 20% DV |
Nutrition information is an estimate and may vary based on ingredients used.
9. Recipe Card Summary
Course: Street Food / Main
Cuisine: Thai
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- ½ cup rice flour
- ¼ cup tapioca starch
- ½ cup water
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 2 eggs, beaten
- ½ cup fresh oysters (shucked)
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 2 tbsp green onions, chopped
- Fresh cilantro for garnish
- White pepper to taste
- Oil for frying
Instructions:
- Mix batter with flours, water, fish sauce, and soy sauce.
- Heat oil in a wok or cast-iron skillet.
- Pour in batter, let edges crisp.
- Add oysters, then pour eggs on top.
- Fry until golden and crispy.
- Stir-fry bean sprouts with garlic, serve underneath omelette.
- Garnish with green onions, cilantro, and white pepper.
Notes:
- Adjust starch/egg ratio depending on desired crispiness.
- Serve immediately for best texture.
🏷️ Diet Tags:
- Pescatarian
- Dairy-Free
- High-Protein
🌿 Health Benefits:
- Oysters are rich in zinc, iron, and B12.
- High protein supports muscle recovery.
- Bean sprouts add fiber and vitamin C.
10. FAQs
1. What does Hoy Tod taste like?
It’s crispy, savory, eggy, and briny from the oysters, with fresh crunch from bean sprouts.
2. Can I make Hoy Tod without oysters?
Yes—use mussels, clams, or shrimp for variations.
3. Why is my Hoy Tod soggy?
You may not have used enough oil or high enough heat. Always fry in a hot, well-oiled pan.
4. Is Hoy Tod gluten-free?
Yes, if you use only rice flour and starch. Avoid soy sauce with wheat (swap with tamari).
5. Can I prepare this ahead?
The batter can be prepped in advance, but cook the omelette just before serving for the crispiest results.
11. Conclusion
Hoy Tod is the ultimate Thai street food comfort dish—crispy, savory, and bursting with flavor. With its mix of textures and vibrant flavors, it’s a dish that wins over seafood lovers instantly.
Whether you enjoy it at a night market in Bangkok or sizzling hot from your own kitchen, this oyster omelette is bound to be a new favorite.
If you try this recipe, let me know how it turns out—I’d love to hear your take on this Thai classic!