Yum Kai Dao – Thai Fried Egg Salad
Yum Kai Dao is a Thai fried egg salad (not like the mayo western kind) with fresh bright veggies dressed with a very common sauce called Prik Nam Pla – literally fish sauce with Thai chili. I have an intense love for fish sauce and this goes with everything…savory, funky…delicious. There’s celery in this recipe, which I consider to be essential and quite honestly an underused profile. I also added pork rinds for some exciting crunch and flavor. You’ll never look at “Bacon and Eggs” the same way again. It’s really such a fun dish. And once again, thank you for all the love and your enthusiasm as we grow our Thai vocabulary together. Let’s keep cooking!
Prik Nam Pla: combine Thai chilis, garlic cloves, lime juice, fish sauce, and sugar. Stir until fully mixed.
Yum Kai Dao: in a generous amount of oil, fry each egg until golden brown and crispy on the outside, half-cooked and runny on the inside.
Build salad with egg, chopped red onion, sliced tomato, celery, scallions, and cilantro. Garnish on top with pork rinds. Serve with Prik Nam Pla on the side.