Thai Spicy Egg Salad, known as Yam Khai Dao in Thai, is a vibrant and flavorful dish featuring crispy fried eggs tossed with fresh herbs and vegetables, all enveloped in a tangy, spicy dressing. This salad offers a delightful combination of textures and tastes, making it a popular choice in Thai cuisine.
Preparation Time: Approximately 20 minutes
Servings: 2 people
Ingredients:
For the Salad:
- 3 large eggs
- 1/4 cup shallots, thinly sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon fresh mint leaves (optional)
- Vegetable oil for frying
For the Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon palm sugar or brown sugar
- 1–2 Thai bird’s eye chilies, finely chopped (adjust to taste)
- 1 clove garlic, minced
Instructions:
- Prepare the Dressing:
- In a small bowl, combine the fish sauce, fresh lime juice, and palm sugar.
- Stir until the sugar is fully dissolved.
- Add the finely chopped Thai chilies and minced garlic.
- Mix well and set aside to allow the flavors to meld.
- Fry the Eggs:
- In a wok or frying pan, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
- Crack the eggs into the hot oil, one at a time, being cautious of oil splatters.
- Fry until the edges are crispy and golden brown, with the yolks cooked to your preference (traditionally, the yolks are left slightly runny).
- Remove the eggs with a slotted spoon and drain on paper towels to remove excess oil.
- Assemble the Salad:
- Once slightly cooled, cut the fried eggs into quarters or bite-sized pieces.
- In a large bowl, combine the sliced shallots, cherry tomatoes, cucumber, chopped cilantro, green onions, and mint leaves if using.
- Add the egg pieces to the bowl.
- Dress the Salad:
- Pour the prepared dressing over the salad ingredients.
- Gently toss to ensure everything is well coated with the dressing.
- Serve:
- Transfer the salad to serving plates.
- Serve immediately as an appetizer or light meal.
Nutritional Information (per serving):
- Calories: ~250 kcal
- Protein: 12g
- Carbohydrates: 10g
- Fat: 18g
- Sodium: 1,200mg
Note: Nutritional values are approximate and can vary based on specific ingredients used.
Notes:
- Egg Frying Technique: Traditional Thai fried eggs are cooked in hot oil until the edges are crispy, and the yolks remain slightly runny. This contrast in texture enhances the overall experience of the salad.
- Adjusting Spice Level: The heat in this salad comes from Thai bird’s eye chilies. Adjust the quantity to suit your spice tolerance. For a milder flavor, deseed the chilies or use fewer pieces.
- Herb Variations: Fresh herbs like cilantro, green onions, and mint contribute to the salad’s vibrant flavor. Feel free to adjust the quantities or add other herbs such as Thai basil to suit your taste.
- Serving Suggestions: This salad pairs well with steamed jasmine rice and can be accompanied by other Thai dishes to create a complete meal.
Enjoy preparing and savoring this authentic Thai Spicy Egg Salad, bringing the flavors of Thailand to your table!