Thai Crispy Fried Egg Salad (Yam Kai Dao)
A vibrant Thai fried egg salad (Yam Kai Dao) featuring crispy golden eggs tossed with fresh cucumber, tomatoes, herbs and a punchy lime–fish sauce dressing. This quick, flavour-packed Thai salad is spicy, tangy and irresistibly fresh—perfect as a light meal or side.
Servings: 2
Calories: 313kcal
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
Calories: 313kcal | Carbohydrates: 14g | Protein: 15g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 2976mg | Potassium: 595mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1363IU | Vitamin C: 40mg | Calcium: 103mg | Iron: 3mg