Yam Khai Dao (Thai Fried Egg Salad)
Packed with flavors and lots of textures, this Thai fried egg salad aka Yam Khai Dao is a simple salad you must try!
Ingredients
- 2 eggs
- 1 tomato
- 1 onion
- 2-3 garlic
- 2 red chilies
- ½ tablespoon palm sugar
- 2 tablespoon apple cider vinegar
- 2-3 cilantro
- 1 lime juiced
- 1 tablespoon peanuts
Instructions
- Heat oil in a pan and deep fry the eggs until super crispy and crunchy. Try to keep the yolk intact, if you love it runny.
- Transfer to a chopping board and slice.
- In a small bowl, combine apple cider vinegar, palm sugar, lime juice, sliced red chilies and grated garlic.
- Add the sliced onions, egg, tomatoes and chopped cilantro to a bowl. Drizzle the prepared dressing over it.
- Garnish with roughly chopped peanuts. Serve immediately.
Notes
- Make sure you use room temperature eggs for this recipe. If you use cold eggs, it will bring down the temperature of the hot oil, and you won't get those crispy, bubbly edges you're looking for.
- You can prep for this salad ahead of time if you want to! Simply prepare the dressing up to a couple of days in advance, and then fry the eggs and assemble the salad whenever you want to.
- To make the salad protein rich, you can also add some shredded chicken into it- don't forget to adjust the seasonings accordingly.
- For that extra pungent flavor, you can slice up some fresh galangal and add it to the dressing too. I used it for my Tom Yum Gai soup, and it had such a beautiful kick of flavor- look for it in the specialty produce aisle.
- Veggies like cucumbers and bell peppers can be great additions to the salad- add them in if you want to bulk it up.
Nutrition
Calories: 171kcalCarbohydrates: 20gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 164mgSodium: 82mgPotassium: 536mgFiber: 4gSugar: 9gVitamin A: 1331IUVitamin C: 88mgCalcium: 74mgIron: 2mg
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