Heat the oil in a frying pan or wok until very hot.
Beat the eggs, chopped spring onion, soy sauce, salt and pepper.
Pour into the hot pan. Cook for 1-2 minutes until lightly browned, flip and cook for a further 1-2 minutes on the other side.
Serve immediately, drizzled with sriracha sauce to taste.
Make sure you whip the eggs really well before cooking. The fluffier the eggs, the better the fluffy pancake texture will hold. Have the heat on your pan hot in order to "fry" the eggs so it will create fluffy air pockets. A non-stick pan, wok or well-seasoned cast iron pan will work best to make this vegetarian Thai street food.
Whisk in curry powder into the eggs.Top with fresh cilantro.Use duck eggs for a unique Kai Jeow twist.
Make it vegan: Use a vegan egg replacer that can be found in most health food stores. Make it gluten-free: To make this recipe gluten free, make sure you are using a gluten free soy sauce such as Tamari.