Thai Fried Eggs Salad | Yum Khai Dao

Crispy Thai fried eggs meet zesty Thai flavors in this bold and refreshing Thai Fried Eggs Salad that’s ready in minutes!

Why You’ll Love This Recipe

• LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri! :)) will be teaching you step-by-step all my top Thai cooking secrets in this recipe!
• EASY, FLAVORFUL, QUICK MEAL: A crispy, savory, slightly spicy, and zesty Thai salad that comes together in just minutes? Yes, please!

What is Thai Fried Eggs Salad?

Thai Fried Eggs Salad, aka Yum Khai Dao (ยำไข่ดาว), is golden, crispy-edged Thai Fried Eggs tossed with tomatoes, crisp onions, cilantro and celery in a bold, tangy dressing made of lime juice, fish sauce, palm sugar, Thai chilies, and garlic.

It’s the perfect mix of rich, crispy eggs and refreshing Thai flavors—all in one bite! Serve it with jasmine rice for an easy, fun Thai meal! 

Sherri’s Story

Isn’t it frustrating when translating something from one language to another and the power behind the words in one language just disappears once it’s translated?

Yum Khai Dao, translated from Thai to English as Thai Fried Eggs Salad, just doesn’t have the same magic in English as it does when I think about it as Yum Khai Dao.

Anyone get me?

Yum, is a word for a Thai dish with a spicy, sour sauce that’s loaded with fresh herbs, fresh Thai chilies, fresh veggies, with a protein mixed in. It sounds like a salad, but then when you take your first bite of it, you discover it’s way way more than just a salad.

I adore the flavors in Yum Khai Dao: the zesty lime, crunchy onions, crispy fried egg and spicy Thai chili pepper. Definitely the most fun, flavorful, while fairly simple, “salad” dish that I’ve ever eaten.

I was flipping through Pok Pok by Andy Ricker, (which is on the list of one of my Top 5 Best Thai Cooking Books) where I saw his version of a recipe for Yum Khai Dao, and realized I had never made it before, and it didn’t look too hard to master.

Aka, a perfect Thai weeknight dish for me and you!

My Thai Hubby was delighted the moment he walked in the door, and saw it on the table. He immediately exclaimed, “Yum Khai Dao!!”

After his first bite he said, “This is so good, can you make it again next week please?”

“Of course!! I want to eat it again too!!”

And I hope you like it too dear! Leave me a comment to let me know if you switched things up what veggies you put in!

Ingredient Notes

Uh-oh! Don’t have some of these ingredients? Don’t worry! Just look below for how to sub them in my Additions and Substitutions section!

Eggs

4 Thai Fried Eggs: The star of the dish! Fried to crispy perfection until the yolk is set. Check out my Thai Fried Eggs Recipe to learn how to make them.

Thai Fried Eggs Salad Spicy Dressing

• 1 garlic clove, minced: A must for that aromatic punch.
• 1-4 fresh Thai chilies, minced: The spice level is up to you!
• 3 tbsp lime juice: Adds the signature tangy kick.
• 2 tbsp chopped palm sugar or brown sugar: Balances the spicy and salty flavors.
• 2 tbsp fish sauce: Brings out the deep, savory umami notes.

Salad Ingredients

• 1/4 cup thinly sliced red onion or white onion: I like red onions because they are pretty, but white onion works too because either one brings in a sharp, slightly sweet crunch.
• 1/2 cup cilantro, stems and leaves coarsely chopped: In every Thai salad! Adds a bright, fresh, and slightly citrusy flavor.
• 1/3 cup tomatoes, sliced into wedges: We use Roma tomatoes, but use whatever you prefer or have on hand.
• 1 celery stalk, very thinly sliced and a handful of celery leaves: Adds a crisp, sweet, earthy with light bitter notes to the dish.

Optional:

• 1 lb ground pork or shrimp: Thai Hubby likes to add ground pork or shrimp for extra protein, but do what you prefer. If you do add in the pork or shrimp, you might need to make more of the dressing.

Additions and Substitutions

• Fish sauce substitute: 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt or coconut aminos.
• Lime juice substitute: 1-2 tbsp of bottled lime juice or rice vinegar.
• Thai chilies substitute: Fresh cayenne peppers or serrano chiles.
• Cilantro substitute: Fresh Thai basil or mint.
• Celery substitute: Fennel.
• Celery leaves substitute: Parsley.
  

How to Make Thai Fried Eggs Salad: Step by Step

Make the Thai Fried Eggs:

Make the 4 Thai Fried Eggs and use this recipe. Fry until the yolk is set.

Make the Thai Fried Eggs Spicy Salad Dressing:

Make the dressing by in a small bowl mixing up the 1 minced garlic clove, and 1-4 fresh Thai chilies, 3 tbsp lime juice, 2 tbsp chopped palm sugar or brown sugar, 2 tbsp fish sauce until the sugar is dissolved.

Mix it up and serve:

Cut the fried eggs into 4 pieces like in the shape of a triangle. I like to have the yolk in each part since it’s prettier, but no big deal if you don’t.

To a large bowl add the fried eggs pieces, 1/4 cup thinly sliced red onion or white onion, 1/2 cup cilantro, stems and leaves coarsely chopped, 1/3 cup tomatoes, sliced into wedges, 1 celery stalk, very thinly sliced, and a handful of celery leaves.

Pour on the Thai Fried Eggs Spicy Salad Dressing and mix until all the eggs and veggies are coated in the dressing.

Enjoy with jasmine rice and dishes like Spicy Basil Thai Chicken or Garlic Pepper Chicken!

Recipe Tips & Tricks

• Want more protein? Thai Hubby loves to add ground pork or steamed shrimp to his, but you might need to make extra dressing if you add extra protein.
• Make the spice level to your taste, don’t be afraid to leave out the Thai chiles or add in more, really make the spice level to your preference.
• Serve immediately after tossing with the dressing for the best crisp texture.
  

Storage & Reheating

Fridge: According to the USDA, leftovers like Thai Fried Eggs Salad is still good after 3-4 days in the fridge. However, it tastes best fresh!

Freezer: Not recommended for freezing because the eggs won’t have the same texture after being frozen. But if you don’t mind that, freeze the eggs in a freezer safe container after they have cooled, and freeze the sauce separately. But don’t freeze the veggies, they have to be fresh.

Reheat: Take out the dressing and eggs and put them in the fridge overnight to thaw. The eggs can be reheated in a pan for a few seconds to crisp them up again.

Your Questions Answered

What do you eat Thai Fried Eggs Salad with?

It pairs perfectly with jasmine rice and Thai dishes that are usually eaten with Thai Fried Eggs like like Spicy Thai Basil Chicken or Garlic Pepper Chicken.

Can I make it less spicy?

Of course! Just reduce or take out the fresh Thai chilies. You can also add extra sugar to balance the spice.

Is Thai Fried Eggs Salad authentic?

Yes! Thai Fried Eggs Salad is a classic street food favorite that my Thai Hubby adores because of its crispy eggs and bold, tangy dressing.

Is fish sauce necessary?

Fish sauce gives the dish its signature umami flavor, but you can substitute fish sauce with 1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt or just use coconut aminos.

Other Thai Eggs Recipes You’ll Love

• Mama Noodles Thai Omelette with Cheese
• Thai Crab Omelette
• Thai Omelette
• Kid-Friendly Thai Fried Rice Omelette

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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