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
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
How to Serve It
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
- 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
Nutrition
Serving: 2eggsCalories: 240kcalCarbohydrates: 7gProtein: 10gFat: 18gSodium: 680mgSugar: 4g
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