3 eggs, scrambled with a few drops of Asian Fish Sauce.
Use larger skillet and spread egg mixture, like crepes, real thin
(turn the pan to evenly distribute the eggs.)
When egg is dry and slightly browned on bottom, fold into fourths and serve.
** This is one of many recipes that our Thai Exchange Students taught us how to cook. It is the only one that we know the names of the ingredients, to be able to purchase. **