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Thai Crispy Fried Egg Salad (Yum Khai Dao)

Servings : 2
Spice Level : Mild
Skill Level : Easy
Prep : 15
Cook : 5
Total : 20

Ingredients

For the Dressing

[] 3 tbsp fish sauce
[] 3 tbsp lime juice
[] 1 tbsp palm sugar
[] | 15g garlic | (thinly sliced)
[] | 4 red bird’s eye chilies| (sliced, adjust to taste)

For the Fried Eggs

[] | neutral oil | (for frying)
[] 3 chicken eggs

For the Salad Mix

[] | 60g onion | (thinly sliced)
[] | 1 tomato | (quartered)
[] | 25g Chinese celery | (cut into 1.5-inch pieces)

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Equipment

[] Mixing bowl (for dressing)
[] Frying pan or wok (for frying eggs)
[] Tongs or slotted spoon (to remove fried eggs)
[] Paper towel or rack (for draining oil)

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Cooking Instructions

1. Make the dressing

[] In a bowl, combine fish sauce, lime juice, and palm sugar.
[] Stir until the sugar is completely dissolved.
[] Add sliced garlic and chili. Set aside.

2. Fry the eggs

[] Heat oil in a pan until very hot.
[] Crack eggs into the pan and fry until the edges are golden and crispy.
[] Flip briefly (5-6 seconds). Cook the yolk slightly.
[] Remove eggs and drain excess oil.
[] Let cool slightly and cut each egg into quarters.

3. Toss the salad

[] In a dressing bowl, combine sliced onion, tomato, and Chinese celery.
[] Add the fried egg pieces and toss carefully to avoid breaking them.

4. Serve

[] Transfer to a plate and serve immediately while still warm and crispy.

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