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!

Ingredients

Yum Kai Dao:
5
Thai chilis
4
garlic cloves
4
Tbsp lime juice
cup fish sauce
2
Tbsp sugar
Prik Nam Pla:
eggs
scallions
celery
tomato
red onion
cilantro
pork rinds
oil

Preparation

Step 1

Prik Nam Pla: combine Thai chilis, garlic cloves, lime juice, fish sauce, and sugar. Stir until fully mixed.

Step 2

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.

Step 3

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.

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