Thai Fried Egg Salad (Yum Khai Dao)
Crispy fried eggs tossed with spicy, sour, salty, and sweet Thai dressing, fresh herbs, and crunchy vegetables — this bold and addictive salad is Thailand on a plate
A Salad That Starts With Sizzle
Thai cuisine has a way of transforming the everyday into something extraordinary — and Yum Khai Dao is a perfect example. You start with the humble fried egg, done Thai-style (with crispy golden edges and a rich, runny yolk) and turn it into a salad that’s refreshing, spicy, and utterly satisfying. It’s vibrant and bold, with each bite balancing heat, tang, umami, and crunch.
Every time I make this salad, someone asks for the recipe — it’s just one of those dishes that surprises people in the best way.
If you’ve already tried Thai-Style Fried Eggs (Kai Dao), you’re halfway there. Yum Khai Dao builds on that foundation and turns it into something that’s equally at home as a light lunch, a zippy side dish, or a party plate that surprises and delights.
What’s the Difference Between Kai Dao and Yum Khai Dao?
Here’s the breakdown:
- Kai Dao = fried egg, Thai-style
- Yum Khai Dao = Thai “yum” salad made using those eggs, plus a spicy lime dressing and herbs
“Yum” (ยำ) refers to a Thai salad style that combines spicy chili heat with sour lime, salty fish sauce, and fresh ingredients like onion, herbs, and tomatoes. It’s bright, bold, and layered — and the crispy egg brings richness and texture to balance it all.
Fried Egg First — Already Know How?
If you haven’t made Thai-style fried eggs yet, don’t worry — it’s simple and fun.
👉 Click here for the full Kai Dao recipe with step-by-step visuals
But in short: you fry an egg in hot oil (no flipping!) until the edges bubble, puff, and go golden brown. It takes less than 5 minutes and adds a layer of texture that regular fried eggs just can’t deliver.
The Real Star: The Yum Dressing
The dressing is what makes this dish sing. It’s a quick mix of:
- Lime juice (for sourness)
- Fish sauce (for deep saltiness and umami)
- Sugar or palm sugar (for sweetness)
- Chilies (for that heat that makes everything come alive)
Toss it with the chopped eggs, shallots, tomatoes, and fresh herbs, and you’ve got a salad that’s hot, cold, crispy, juicy, and unforgettable.
Ingredient Notes & Substitutions
| Ingredient | Notes / Substitutes |
|---|---|
| Eggs | Fried Thai-style (Kai Dao) is key! |
| Fish sauce | Use soy sauce or vegan fish sauce for veg |
| Lime juice | Always fresh if possible |
| Thai chilies | Use bird’s eye or sub with red chili flakes |
| Sugar | Palm sugar = most authentic, but white works |
| Shallots | Thinly sliced, red onion works too |
| Cherry tomatoes | Add sweetness and freshness |
| Cilantro | Optional but great for balance |
Want to bulk it up? Add blanched green beans, thinly sliced cucumber, or even a spoonful of toasted rice powder (khao khua) for a nutty finish.
Equipment
- Chef’s knife
- Small mixing bowl (for dressing)
- Large mixing bowl (for tossing salad)
- Frying pan or wok (for eggs)
- Paper towels (to drain eggs)
- Spoon or tongs (for mixing)
Timings
| Task | Time |
|---|---|
| Frying eggs | 5 mins |
| Mixing dressing | 3 mins |
| Slicing vegetables | 5 mins |
| Tossing & plating salad | 2 mins |
| Total Time | ~15 mins |
Nutrition Info (per serving, based on 2 servings)
Includes 2 eggs, dressing, herbs, and veg. Add rice separately.
- Calories: 240 kcal
- Protein: 10g
- Fat: 18g
- Carbs: 7g
- Sugar: 4g
- Sodium: ~680mg
- Fiber: 1g
Make it lighter: reduce oil in the eggs or serve without rice.
How to Serve It
- As a main over steamed jasmine rice
- Alongside spicy stir-fry dishes like Pad Krapow or Larb
- In lettuce wraps for a fresh bite
- As a Thai-style starter for a fusion dinner party
Troubleshooting
| Problem | Fix |
|---|---|
| Eggs soggy | Fry in hot oil and drain well on paper towel |
| Salad too salty | Add more lime juice or a pinch of sugar |
| Too spicy | Use fewer chilies or remove the seeds |
| Eggs fall apart when mixing | Let cool slightly before cutting & tossing |
📋 Thai Fried Egg Salad (Yum Khai Dao) Recipe
Serves: 2 as a main, 3–4 as a side
Total Time: 15 minutes
Ingredients:
For the eggs:
- 2–3 large eggs
- 2–3 tbsp neutral oil (for frying)
For the dressing:
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce (or soy sauce)
- 1 tsp sugar (palm or white)
- 1 garlic clove, minced
- 1–2 Thai bird’s eye chilies, sliced thin
Salad add-ins:
- 1 small shallot, thinly sliced
- ½ cup cherry tomatoes, halved
- A small handful of chopped cilantro or mint
- Optional: thin cucumber slices or blanched green beans
Instructions:
- Fry the Eggs:
Cook 2–3 eggs Thai-style (Kai Dao) until crispy-edged and golden.
👉 Follow Ella’s full method for Kai Dao here - Drain & Cool:
Let the eggs rest on paper towel for a minute or two. Then cut into chunky quarters or thick slices. - Mix the Dressing:
In a small bowl, whisk lime juice, fish sauce, sugar, garlic, and chilies until sugar dissolves. - Assemble the Salad:
In a large bowl, combine chopped eggs, shallots, tomatoes, and herbs. - Toss Gently:
Pour dressing over the salad. Toss gently to combine, being careful not to mash the eggs. - Serve Immediately:
Plate warm or at room temperature. Great with rice or as a fresh side.
Thai Fried Egg Salad (Yum Khai Dao)
Equipment
- Chef’s knife
- Small mixing bowl (for dressing)
- Large mixing bowl (for tossing salad)
- Frying pan or wok (for eggs)
- Paper towels (to drain eggs)
- Spoon or tongs (for mixing)
Ingredients
Ingredients:
For the eggs:
- 2 –3 large eggs
- 2 –3 tbsp neutral oil for frying
For the dressing:
- 2 tbsp fresh lime juice
- 1 tbsp fish sauce or soy sauce
- 1 tsp sugar palm or white
- 1 garlic clove minced
- 1 –2 Thai bird’s eye chilies sliced thin
Salad add-ins:
- 1 small shallot thinly sliced
- ½ cup cherry tomatoes halved
- A small handful of chopped cilantro or mint
Optional: thin cucumber slices or blanched green beans
Instructions
Instructions:
Fry the Eggs:
- Cook 2–3 eggs Thai-style (Kai Dao) until crispy-edged and golden.
- 👉 Follow Ella’s full method for Kai Dao here
Drain & Cool:
- Let the eggs rest on paper towel for a minute or two. Then cut into chunky quarters or thick slices.
Mix the Dressing:
- In a small bowl, whisk lime juice, fish sauce, sugar, garlic, and chilies until sugar dissolves.
Assemble the Salad:
- In a large bowl, combine chopped eggs, shallots, tomatoes, and herbs.
Toss Gently:
- Pour dressing over the salad. Toss gently to combine, being careful not to mash the eggs.
Serve Immediately:
- Plate warm or at room temperature. Great with rice or as a fresh side.
Notes
- a dish of Thai Fried Egg Salad (Yum Khai Dao)
- As a main over steamed jasmine rice
- Alongside spicy stir-fry dishes like Pad Krapow or Larb
- In lettuce wraps for a fresh bite
- As a Thai-style starter for a fusion dinner party
Salad too salty Add more lime juice or a pinch of sugar
Too spicy Use fewer chilies or remove the seeds
Eggs fall apart when mixing Let cool slightly before cutting & tossing
