Thai Crispy Fried Egg Salad (Yam Kai Dao)
By Lee Jackson ↣ Published on: April 28, 2026
This Thai crispy fried egg salad (yam kai dao) is a revelation of flavour and texture. Crisp, golden fried eggs are paired with a fresh, zingy dressing with a hit of chilli heat — the combination is perfectly balanced. It’s a special Thai salad you won’t see on many menus.
Thai food is vibrant, colourful and memorable in flavour. I love discovering new dishes, so when I saw a dish on TV recently which featured fried eggs in a salad, I knew two things; that I had to try it and that I would love it. It turns out that I was completely correct! It’s quick, punchy and surprisingly satisfying — exactly the kind of dish you’ll come back to again and again.
I'm an egg-lover - especially Asian-style fried eggs which are crisp and golden, like the kind you'd see atop a Korean kimchi fried rice, for example. Adding them to a fresh Thai salad at first seemed a little strange, but it's actually the perfect pairing. The texture of the eggs with their set yolks and crisp exterior in a cold salad is so good. Add some sharp, spicy dressing to the mix, and you have the perfect harmony of flavours.
This is a quick and easy recipe, that calls on ingredients I always have at my disposal. It's not a dish you'll find in many restaurants as it's more a homestyle recipe, but what a discovery! It's now a staple in my household - a firm favourite for sure.
You can find more delicious dishes like this at both my Asian Hub and within my Southeast Asian Collection.
What's Ahead?
What is Yam Kai Dao?
Yam Kai Dao (ยำไข่ดาว) is a Thai fried egg salad made with crispy eggs and a lime, fish sauce and chilli dressing. It’s a perfect example of how Thai cuisine balances hot, sour, salty and sweet in one vibrant dish.
“Yam” means spicy salad, and “kai dao” refers to fried eggs—typically cooked until the edges are golden and crisp and the yolk set. Those eggs are then sliced or roughly chopped and mixed with fresh herbs and vegetables.
Yam Kai Dao is a simple, everyday Thai dish—popular both at home and in casual street food eateries—known for its quick preparation and bold, vibrant flavours.
Why You'll Love Yam Kai Dao
- Ready in minutes with minimal prep, making it perfect for a quick lunch or light dinner
- Delivers bold Thai flavours with the perfect balance of spicy, sour, salty and sweet
- Crispy fried eggs add rich texture and make the dish surprisingly satisfying
- Fresh herbs and vegetables keep it light, vibrant and refreshing
- Easily adaptable—adjust the heat, swap vegetables, or scale up for sharing
Stuff You'll Need
This Thai fried egg salad uses simple, everyday ingredients that come together to create bold flavour.
- Eggs - the star of the show
- Peanut oil (or vegetable/canola etc.) - to fry the eggs in
- Cucumber - for freshness and crunch
- Spring onion - for its light onion fragrance and flavour
- Celery tops - the top parts of the stalks and leaves bring a wonderful flavour
- Cilantro - a quintessential Thai flavour
- Tomato - use a large one or small cherry tomatoes for a burst of tang
- Thai chillies (birdseye chillies) - bring the heat (you decide how is too hot, or omit completely for a mid version).
- Lime, fish sauce and palm sugar (regular sugar) make the sweet, salty and sour dressing that brings everything together.
- Garlic for a little backbone to the dressing
Step by Step
There’s not a lot to this Thai fried egg salad — once the eggs are fried, it’s simply a matter of assembly.
- Make the dressing by blending the lime juice, sugar and fish sauce together and then stirring in very finely chopped chillies, garlic and cilantro stems
- Fry the eggs - Heat a wok or frying pan with the oil until smoking hot and then add the eggs and fry for 1-2 minutes until puffed and crisp. Ensure the yolks are cooked through, this recipe calls for fully cooked eggs and no runny yolks. Once fried, cool and then chop into bite-sized pieces.
- Arrange the salad by combining all the remaining ingredients together and tossing through the dressing.
Pro Tips and alternatives
- Use high heat - Get your pan or wok properly hot before cooking. This gives you that signature sear and prevents ingredients from steaming.
- Use alternative flavours - try this salad with Vietnamese mint or Thai Basil instead of cilantro.
- Add chopped peanuts at the end for a wonderful crunch
- Blanch some green beans or snake beans for 2 minutes then cut into batons and add to the salad
- For a more substantial salad, stir in 2 cups of cooked and chilled vermicelli rice noodles.
Serving & Storage Suggestions
Serve this Thai crispy fried egg salad as a light meal or alongside other dishes. It's best served right away for the freshest flavour and textures. It's not suitable for freezing, but any leftovers will be fine in the fridge for 1-2 days.
This is great alongside other Thai dishes like Crying Tiger, Thai Beef Salad or a curry like Gaeng Hung Lay.
Ready to get cooking?
This is such a delicious little recipe to have up your sleeve - it's filling enough for a light lunch or dinner and a splendid addition to any Thai feast. It's light, fresh and packs a punch of Thai flavour. Hope you enjoy!
More Thai recipes
If you liked this recipe, I'm sure you'll love some more of my favourite Thai recipes.
Any Questions? (FAQ)
Have a question? Let me know in the comments.
Can I use runny yolks in yam kai dao?
Traditionally, yam kai dao (Thai fried egg salad) uses fully cooked eggs with crisp edges and set yolks for texture. You can use slightly runny yolks if you prefer, but the salad will be softer and richer.
What's the best oil for frying eggs in Thai fried egg salad?
Use a neutral oil with a high smoke point like peanut, vegetable or sunflower oil. This helps achieve the crispy, lacy edges that define yam kai dao.
Is yam kai dao very spicy?
Yam kai dao can be quite spicy due to fresh bird's eye chillies, but it's easy to adjust. Reduce or omit the chillies to suit your taste while keeping the balance of flavours.
Can I make yam kai dao ahead of time?
Yam kai dao is best served fresh, as the fried eggs lose their crisp texture once dressed. You can prepare the dressing and vegetables in advance, then fry the eggs just before serving.
What do you serve with Thai crispy fried egg salad?
Yam kai dao can be served as a light meal on its own or with jasmine rice. It also works well alongside grilled meats, Thai salads or curries as part of a larger spread.
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Ingredients
For the Nam Jim Dressing
- ¼ cup fresh lime juice
- 4 tablespoons fish sauce
- 2 teaspoons palm sugar
- 2 bird’s eye chillies very finely chopped
- 1 small garlic clove very finely chopped
- 1 tablespoon cilantro stems very finely chopped
For the salad
- 4 eggs
- ½ cup peanut oil or vegetable oil
- 1 cup cucumber sliced
- 1 cup cherry tomatoes 150g
- ½ cup cilantro chopped
- 2 celery stalks sliced + leaves if you have.
- 2 spring onions green onion (thinly sliced)
Instructions
- To make the dressing, combine the lime juice, sugar and fish sauce and whisk to dissolve the sugar. Stir in all the very finely chopped garlic, chillies, and coriander stems. Set aside while you make the salad.
- Heat a wok with the peanut oil until just smoking slightly. Add the eggs to the oil and let it bubble and cook vigorously until crisp, turn and repeat on the other side. We’re looking for a crisp exterior and completely set yolk. Remove and drain on paper towels.
- In a serving bowl, combine the prepared cucumber, tomatoes, cilantro, celery and spring onions.
- Cut each egg into quarters or smaller and add to the salad.
- Pour over about 1/4 cup of the dressing and toss the salad to coat everything.
- Serve with the remaining dressing on the side for people to add more as they like.
Notes
Tips & Notes
- Use hot oil for the eggs—this gives that signature crispy edge.
- Aim for a fully set yolk which is traditional.
- Taste the dressing and adjust—balance salty, sour and spicy to your liking.
- Add the dressing just before serving to keep everything fresh and crisp.
- This also works brilliantly with leftover chicken or grilled meats like steak or pork.
- If you don't like the sound of fried eggs, you can make a version with boiled egg cut into pieces. You'll lose the crisp texture, but it's still delicious.
Storage
- Best eaten fresh while the eggs are still crisp.
- Dressing can be made ahead and kept refrigerated for up to 3 days.
- Store any leftovers in the fridge for up to 1 day, but the eggs will soften.
- Not suitable for freezing.
Nutrition
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