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Whisk together the eggs, milk, nam prik pao, curry powder, salt, sugar and chicken stock. Set aside.
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Heat half of each kind of oil in a large wok or nonstick skillet over high heat (a wok is preferable but you can manage with a nonstick). Add the mushrooms with a pinch of salt--add them in batches if necessary to not overcrowd the pan. Cook until they are browned and their water has released. Remove to a bowl and set aside.
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Add the remaining oils to the pan over high heat. Add the garlic and onion and stir fry for 1-2 minutes--you want the onion to be softening a bit.
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Add the shrimp and stir fry for about 30 seconds--be careful here as shrimp, especially smaller shrimp, will overcook and dry out quickly. You want the shrimp to be just starting to turn opaque.
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Add the egg mixture and the chile pepper (if using); stir fry until the egg mixture starts to curdle. You want it to curdle, which seems counter-intuitive I know, but much like with scrambled eggs those curdles are the bits of cooked eggs. This will take 1-2 minutes.
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Once the egg mixture has started to curdle, remove the pan from the heat. Mix in the stir fried mushrooms and the celery leaves (or shreds). Serve with hot Jasmine rice.