Thai Fried Egg Salad (Yum Kai Dao)

Thai Fried Egg Salad (Yum Kai Dao) is a dish that will make you realize Thai cuisine is easier than it seems. The hardest part? Frying eggs! Their luscious yolks meld perfectly with the spicy Thai dressing. Fresh veggies tossed in a zesty lime, chili, and fish sauce blend create a refreshing salad, even when served with rice.

Thai Fried Egg Salad
Thai Fried Egg Salad (Yum Kai Doa)

What are in this egg salad?

Well, for sure eggs are in the Thai crispy fried egg salad. “Yum” means salad in Thai. “Kai Dao” means fried eggs. If you want to practice pronouncing the name of this dish, don’t forget to check out Lingopolo. It’s not perfect but understandable :).

Back in Thailand, we use the Chinese celery, but the regular celery works just fine as long as you put some of the celery leaves in the dish and cut it on the bias so that the dressing gets to it through roughly and for the sake of the presentation. However, if you can find Chinese celery, go for it! Other vegetables in this dish include tomatoes, red, white, or yellow onion, or shallots, and green onion.

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The dressing for the Thai fired egg salad has Thai chilies, fish sauce, sugar or sweetener of your choice, fresh lime juice, and crushed roasted peanuts.

Thai Fried Eggs Salad Steps
Yum Kai Doa Steps

There are many egg dishes that are super easy and delicious from Thailand such as Thai omelette and son-in-law eggs. I hope you give it a try. Please, see a video in the recipe card and ask away if you have any questions.

Thai Fried Egg Salad

Yum Kai Dao : Thai Crispy Eggs Salad

Mary Thatcher
Thai Fried Egg Salad is a dish that will make you realize Thai cuisine is easier than it seems. The hardest part? Frying eggs! Their luscious yolks meld perfectly with the spicy Thai dressing. Fresh veggies tossed in a zesty lime, chili, and fish sauce blend create a refreshing salad, even when served with rice.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine asian, thai
Servings 2
Calories 588 kcal

Equipment

Ingredients
  

  • 2 chilies
  • 2 stalks celery
  • 2 tbsp sugar
  • ¼ cup lime juice
  • 3 tbsp fish sauce
  • ¼ cup vegetable oil
  • 4 eggs
  • ¼ cup shallot or yellow or white onion
  • ½ cup tomatoes
  • 1 tbsp cilantro
  • 1 tbsp green onion
  • ¼ cup roasted peanuts

Instructions
 

Make the dressing
  • Pound or crush or chop the chili peppers. Then in a bowl, combine the chili, sugar, lime juice, and fish sauce together.Stir until sugar is dissolved. Set it aside.
Prepare the vegetables and garnish
  • Chop tomatoes, shallot or onion, cilantro, and green onion.
Frying and Assembling the Salad.
  • In a hot pan, skillet, or a wok, heat the vegetable oil. My Asian thermometer is a chopstick. I dip the chopstick in the hot oil. Once I see some bubble around the chopstick, I know it's how enough for frying. It does take a little bit over a minute to fry each egg as we want it to be crispy at the bottom.
  • Cut each of the fried egg into fourths or sixths. Then combine with the dressing and vegetables. Top with the roasted peanuts and serve with rice or eat it as a salad or appetizer.

Notes

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Nutrition

Calories: 588kcalCarbohydrates: 31gProtein: 20gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 21gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 327mgSodium: 2366mgPotassium: 822mgFiber: 5gSugar: 20gVitamin A: 1456IUVitamin C: 83mgCalcium: 123mgIron: 3mg
Tried this recipe?Let us know how it was!

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