Hoi Tod is typically a small dish and it's enjoyed all day long. Mussels are common in Thailand and served in a variety of dishes, often on pizza among the various pizza chains. Here we show our recipe for hoi tod, and scroll lower left to watch our sidewalk chef video filmed in Bangkok. NEW: We offer a large hoi tod pan (flat wok).
We mixed the ingredients together from scratch for each serving, so the ingredients below are to make one hoi tod. You can make a larger batch of the batter if you prefer, but we found it just as easy, with better results, to make a new mix for each hoi tod
For 4 Person(s)
Mix first three ingredients, then add cold water and mix well. Add 1 tablespoon of the chopped onion to your batter, then add mussels.
Pour this into your lightly oiled, preheated wok. Our wok is nicely seasoned with a natural non-stick coating. If you don't have a seasoned wok, a teflon pan will work good for this recipe.
Using your wok turner or other wok tool, quickly spread out your mussels evenly. Then crack an egg over the middle of the hoi tod, and quickly spread the egg around the hoi tod. Let this cook for three minutes, it needs to turn golden brown on the underside.
Flip your hoi tod, and let it cook another two minutes. Next, push your hoi tod to the side of your wok, and add some chopped garlic to the pan (a drop or two of oil on your garlic is helpful). Put your bean sprouts on top of your garlic and stir it together a bit, for just a minute, adding a bit of soy sauce to the sprouts as they cook. Scoop up your sprouts and put on your plate, then put the hoi tod over the sprouts. Sprinkle with Thai pepper powder, the remaining spring onions, and serve it with the following sauce mix:
Serving Sauce: Mix 2 tablespoons of sweet chilli sauce with 2 tablespoons sriracha sauce, and place in a small dish to serve with hoi tod. If you prefer something else try nam prik kiga, or nam prik narok.