How should leftovers be stored?

If you anticipate leftovers, keep the dressing separate and store it in the fridge for up to three days. The fried eggs can be refrigerated for 24 hours, but they will lose some crispness. Vegetables remain fresh for about two days if kept in an airtight container. It’s best to reassemble just before eating to maintain the right balance of texture and taste.

Is this salad suitable for vegetarians?

By default, it contains fish sauce in the dressing, which is not vegetarian. However, it can easily be adapted by substituting soy sauce, tamari, or even a vegan fish sauce alternative. This change makes the dish entirely plant-based while keeping the flavor bold and complex.

What kind of oil works best for frying the eggs?

Neutral-flavored oils with a high smoke point, such as canola, sunflower, or peanut oil, work perfectly. These allow the eggs to fry evenly and achieve crisp edges without adding unwanted flavors. Avoid olive oil, which burns quickly at high heat.

Can I prepare this salad ahead of time?

Yes, but it’s best to keep the components separate until you’re ready to eat. Store the fried eggs in an airtight container, the chopped vegetables in another, and the dressing in a jar. Mix everything together only when serving to preserve the crunch and freshness.

Crispy Fried Egg Salad: Is This Delicious Thai Recipe the Best

Description

A Thai-style salad featuring golden crispy fried eggs, fresh herbs, juicy tomatoes, crunchy peanuts, and a tangy chili-lime dressing that balances sweet, sour, salty, and spicy flavors.

Ingredients

Scale

1–2 Thai chilies, finely pounded
1 ½ tablespoon palm sugar
3 tablespoon lime juice
2 tablespoon + 1 teaspoon fish sauce
Neutral oil for frying, as needed
4 eggs, room temperature
¼ small red or yellow onion, julienned
2 stalks celery plus a handful of leaves
½ cup tomatoes, cut in wedges
½ cup chopped cilantro
¼ cup roasted peanuts, roughly chopped or lightly crushed

Instructions

In a mortar and pestle, pound Thai chilies until fine. Add palm sugar and pound to form a paste. Stir in lime juice and fish sauce until well combined to make the dressing.
Heat about ¼ inch of neutral oil in a wok or non-stick frying pan over medium-high heat until very hot. Test with a small piece of onion—it should bubble vigorously.
Crack one egg into the hot oil. Immediately spoon oil over the top of the egg as it fries. Cook for about 2 minutes, until the yolk is set and the white is crispy and golden.
Remove the egg and drain on paper towels. Repeat with the remaining eggs.
In a mixing bowl, combine onion, celery, tomatoes, and cilantro.
Cut the fried eggs into six wedges each, making sure every piece has some yolk.
Add eggs to the vegetables, pour the dressing over, and toss gently.
Top with roasted peanuts and serve with jasmine rice.

Notes

For a vegetarian option, replace fish sauce with soy sauce or tamari.
If palm sugar is unavailable, substitute with brown sugar or honey.
Traditionally, yolks are cooked through, but slightly softer yolks add a creamier texture.
Always fry eggs one at a time for best results.
Keep dressing separate until serving if making ahead.

Nutrition

Serving Size: 1 portion (1/4 of recipe)
Calories: 290
Sugar: 5g
Sodium: 720mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 11g
Cholesterol: 210mg

Keywords: Crispy Fried Egg Salad, Thai fried egg salad, Yam Khai Dao, fried egg salad Thai, Thai egg salad dressing