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.
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What are in this egg salad?
Well, for sure eggs are in the Thai 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.
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.
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.
Yum Kai Dao : Thai Crispy Eggs Salad
Equipment
- 1 wok or skillet just for frying eggs
Ingredients
- 2 chilies
- 1 tbsp sugar
- 2 tbsp lime juice (fresh)
- 2 stalks celery
- 2 tbsp fish sauce
- 1 Roma tomato
- ¼ onion or 1 shallot or white onion
- ¼ cup roasted peanuts
- 4 eggs
- 3 tbsp vegetable oil
- 2 green onion
Instructions
Make the dressing
- Pound, crush, or chop the chili peppers. In a bowl, combine the chili peppers, sugar, lime juice, and fish sauce. Stir until the sugar is dissolved, then set aside.
Prepare the vegetables and garnish
- Chop tomatoes, shallot or onion, and green onion.
Frying and Assembling the Salad.
- In a hot pan, skillet, or wok, heat the vegetable oil. To check the oil temperature, I use a chopstick as my Asian thermometer. I dip the chopstick into the hot oil, and once I see bubbles forming around it, I know the oil is hot enough for frying. It takes a little over a minute to fry each egg to achieve a crispy bottom.
- Cut each fried egg into quarters or sixths. Then combine with the dressing and vegetables. Top with roasted peanuts and green onions. Serve with rice or enjoy as a salad or appetizer.
Video
@stickyricethaikitchen Thai Fried Egg Salad “Yum Kai Dao”. Ingredients ⬇️ 2 chilies 1 tbsp sugar 2 tbsp lime juice (fresh) 2 stalks celery 2 tbsp fish sauce 1 Roma tomato ¼ onion or 1 shallot or white onion ¼ cup roasted peanuts 4 eggs 3 tbsp vegetable oil 2 green onion #friedegg#crispyegg#crispy#salad#saladrecipe#tiktokrecipe#tiktokfood#easyrecipe#dinneridea#lunchidea#quickrecipes
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