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Spicy Thai Fried Egg Salad, perfect combo of fresh, zesty flavors: spicy Thai chili peppers, crispy fried egg, crunchy onion, lip-smacking lime and cool cilantro! Thai egg salad will rock your tastebuds' world! | thai-foodie.com

Thai Fried Egg Salad | Yam Khay Dao


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Description

Spicy Thai Fried Egg Salad, perfect combo of fresh, zesty flavors: spicy Thai chili peppers, crispy fried egg, crunchy onion, lip-smacking lime and cool cilantro! This super quick, Thai egg salad will rock your tastebuds’ world!


Scale

Ingredients

  • 4 eggs
  • 1/3 cup vegetable oil
  • 3 tbsp lime juice
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 garlic clove, minced
  • 24 Thai chilies, minced
  • 2 cups fresh greens (lettuce, baby spinach or power greens)
  • 1/4 cup thinly sliced onion
  • 1/2 cup matchstick carrots
  • 1/2 cup cilantro, stems and leaves coarsely chopped

Instructions

  1. Warm the oil in a wok or frying pan over high heat.
  2. Once the oil is very hot and starts to smoke, crack the eggs into the pan close to the oil, and turn down the heat to medium-high.
  3. Let the eggs sit untouched in the oil for 1-2 minutes until the edges of the egg get really crispy, and the bottom of the egg golden-brown.
  4. Once crispy, flip the eggs over until the yolk is just set, should only take a minute or so.
  5. Slide the eggs onto a paper towel lined plate.
  6. Remove the oil from the wok.
  7. Make the dressing by mixing the lime juice, brown sugar, fish sauce, garlic and Thai chilies in the wok over medium heat until the sugar is dissolved, about a minute or so. Turn off the heat.
  8. Cut the eggs into bite-sized pieces, and add them back to the wok along with the rest of the ingredients.
  9. Mix until all the veggies have dressing on it.
  10. Enjoy with jasmine rice and dishes like krapaw gai!