Yam khai dao (Thai crispy fried egg salad)
Crisp-edged fried eggs with runny yolks on a tangle of shallot, tomato and herbs in a hot, sour lime dressing.
- Time20 min
- LevelEasy
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the lime juice, fish sauce, sugar and chilli in a large bowl and stir until the sugar dissolves.
- 2
Add the shallots, tomatoes, cucumber, spring onions, coriander and mint and toss gently.
- 3
Heat the oil in a non-stick frying pan over a high heat until shimmering. Crack in 2 eggs and fry for 2 minutes, spooning hot oil over the whites, until crisp and bubbly at the edges with a runny yolk.
2 min - 4
Lift out onto kitchen paper. Cook the other 2 eggs the same way.
2 min - 5
Arrange the lettuce on plates and pile the salad on top. Cut each egg into quarters and lay it over the salad.
- 6
Serve straight away so the egg stays crisp, with steamed jasmine rice if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.