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Tasty Apprentice
Hey, foodies! Today, we're celebrating the delightful flavors of Thai cuisine with Yam Kai Dao, also known as Thai Fried Egg Salad. This dish features crispy fried eggs served atop a refreshing salad of mixed greens, tossed in a zesty dressing that's sure to awaken your taste buds. Let's explore this delicious and simple recipe together!
Ingredients:
For the Salad:
- 4 large eggs
- Mixed greens (lettuce, cucumber, tomatoes, carrots, etc.), sliced or chopped
- Fresh herbs (cilantro, mint, Thai basil), chopped
- 1 shallot, thinly sliced
- 1-2 Thai bird's eye chilies, thinly sliced (adjust to taste)
For the Dressing:
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 garlic clove, minced
- 1 teaspoon chili flakes (optional, for extra heat)
Optional:
- Crushed roasted peanuts
- Fried shallots or garlic
Instructions:
- Prepare the Fried Eggs:
- Heat a non-stick frying pan over medium heat. Add a bit of vegetable oil.
- Crack eggs into the pan one at a time, making sure not to overcrowd. Fry until the edges are crispy and golden brown, and the yolks are still runny. Remove from heat and set aside.
- Make the Dressing:
- In a small bowl, whisk together lime juice, fish sauce, soy sauce, palm sugar, minced garlic, and chili flakes (if using) until the sugar is dissolved.
- Assemble the Salad:
- Arrange mixed greens, chopped herbs, thinly sliced shallot, and Thai bird's eye chilies on a serving platter.
- Serve:
- Place crispy fried eggs on top of the salad.
- Drizzle the dressing over the salad and eggs.
- Garnish with crushed roasted peanuts and fried shallots or garlic if desired.
Serving Suggestion:
- Enjoy Yam Kai Dao as a light and refreshing appetizer or main dish. The combination of crispy fried eggs and zesty salad with herbs and dressing will surely satisfy your cravings!