Yam Khai Dao
Yam Khai Dao (Thai Fried Egg Salad) is a dish with crispy fried eggs and topped with an acidic and savory sauce. The dish is best served with hot white rice.
Servings: 2 people
Calories: 252kcal
Ingredients
- 1 lime juiced
- 1 tablespoon water
- 1½ tablespoon fish sauce
- 2 teaspoons sugar
- ½ shallot cut in thin slices
- 1 garlic cut in thin slices
- 1 thai chili can sub with red bell pepper
- 3-4 sprigs cilantro
- 2-3 eggs at room temperature (if you can)
- 2½ tablespoons vegetable oil can sub with canola oil
- 1 bowl warm white rice
Instructions
- To make the sauce, juice one lime and add in a bowl. Thinly slice garlic, shallot, scallion and thai chili. You can add red bell pepper for non-spicy version like me.1 lime, ½ shallot, 1 garlic, 1 thai chili
- Next, mix together lime juice, fish sauce, water and sugar until the sugar has dissolved. Now gently mix the garlic, shallot, scallion and thai chili in the sauce.1 lime, 1 tablespoon water, 1½ tablespoon fish sauce, 2 teaspoons sugar
- Heat pan to medium-high heat. Once the pan is heated (can see smoke), add oil. Crack eggs in a bowl and gently place in the pan. Cook the egg for 30 seconds and take a spoon and add the hot oil to the egg white to cook. Cook the egg for one minute maximum for runny eggs.2-3 eggs, 2½ tablespoons vegetable oil
- Serve fried eggs with the sauce made in step 1. Garnish with cilantro and eat with warm rice. Hope you enjoy!1 bowl warm white rice, 3-4 sprigs cilantro
Video
@cookwithdana ASMR yam khai dao (thai fried egg salad) ☺️ #easyrecipe #asianfood #asmrcooking
♬ original sound - cookwithdana
Nutrition
Calories: 252kcal | Carbohydrates: 10g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1126mg | Potassium: 183mg | Fiber: 1g | Sugar: 6g | Vitamin A: 499IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 1mg