Thai crispy egg salad (Yum Khai Dao) is a simple salad with layers of bold flavors and delicious textures. It’s a flavor-packed salad that you can quickly put together in 20 minutes or less, perfect for a light lunch!
For more Thai recipes with eggs, try these readers' favorites; Thai easy omelette, ground pork omelette, Cha Om Omelette, son-in-law-eggs and salted duck egg recipes.
If you’re new to Thai cooking, check out my guides to Thai fish sauce, essential sauces for Thai cooking, and how to cook jasmine rice or sticky rice for more helpful kitchen tips and resources.
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A Simple Thai Dish
Yum Kai Dow is one of those simple Thai dishes I grew up eating all the time. Crispy fried eggs are tossed with lime juice, fish sauce, chilies, herbs, and fresh vegetables for a salad that’s bold, refreshing, and surprisingly filling.
It may not be as well known outside of Thailand, but for many Thai families, it’s a quick everyday dish often served alongside rice and other dishes to share family style.
What Is Yum Khai Dao?
Yum Khai Dao is a Thai fried egg salad made with crispy eggs, fresh herbs, lime juice, fish sauce, and chilies. The eggs are fried in hot oil until the edges are golden and crispy, then tossed in a spicy and tangy dressing.
Ingredients for Yam Kai Dao
One of the best things about Yum Kai Dow is how simple the ingredients are. Most can be found at your regular grocery store, and I’ve included easy substitutions if needed.
- Fresh lime juice. Fresh lime juice is a must for this recipe
- Fish sauce. Use a lighter and sweeter taste fish sauce like Red Boat, three crab brand, or N30 fish sauce for this salad. These brands are not as salty or pungent as some Thai fish sauce brands like the Squid brand.
- Palm sugar or brown sugar. You can substitute monk fruit sugar, honey, or agave if you want to be more mindful of sugar intake.
- Thai bird’s eye chillies. Use fresh Thai chiles and slice them into small pieces so you don't get a mouthful of hot peppers in one bite.
- Shallot. Or substitute red onion or yellow onion works well for this crispy fried egg salad.
- Lemongrass. Chop lemongrass small for the salad as the stalks can get chewy and tough. Read about lemongrass and how to use lemongrass in Thai cuisine here.
- Chinese celery. Use the leafy parts of regular celery or the inner tender and yellow leaf parts of regular celery.
- Cilantro. Cilantro adds a refreshing taste to the salad. Green onion is a great addition to the salad.
- Eggs. For the eggs, you can use duck eggs, quail eggs, and turkey eggs. Pretty much any egg you have access to will work for this recipe!
- Fried eggs. Use enough oil to fry the eggs on high heat to ensure you get the crispy white edges with the well-cooked yolk.
- Oil. Use high smoking point oil like vegetable oil, canola, coconut, grapeseed, or avocado oil.
How to Make Thai Fried Egg Salad
Below are step-by-step instructions with photos on how to make Yam Khai Dao.
Step 1. Heat oil on high heat, and fry the eggs in a non-stick pan using enough oil to cover the eggs white. Fry until the edges of the whites are golden brown. Flip the egg over for a few seconds to cook the top of the egg slightly.
Step 2. Remove the fried eggs to a platter lined with a paper towel to help absorb excess oil. Cook the rest of the eggs. Lower the temperature to medium high heat if your eggs are getting cooked too quickly. Let cool and set aside until ready to mix in with a salad.
Step 3. Make the salad dressing in a small saucepan or mortar and pestle or a small bowl by mixing palm sugar, fish sauce, and lime juice. Mix until the palm sugar dissolves, and set aside while prepping the salad next.
Step 4. Cut all the herbs, vegetables, and remaining ingredients and combine in a medium to large mixing bowl.
Step 5. Using a knife or kitchen scissors, cut the eggs into long strips.
Step 6. Add the sliced eggs and dressing to the salad bowl, and combine it all. Adjust seasoning with more lime juice, fish sauce, chilis, or a dash of sugar as needed. Scoop the salad into a serving platter and enjoy.
What Do You Serve with Yum Kai Dow?
Yum Kai Dow is often served with Prik Nam Pla, Prik Nam Som or Prik Bon for extra salty, spicy, and tangy flavor. In Thailand, it’s commonly enjoyed as a quick one plate meal on its own or served with jasmine rice or sticky rice for a more filling meal.
Tips for Making Thai Fried Egg Salad Recipe
- Before frying the eggs, leave the eggs at room temperature before frying to help ensure the eggs do not stick to a pan when cooking.
- The easiest way to cook the eggs is to use a large enough non-stick pan and cook them all simultaneously.
- A splash guard is helpful to prevent the hot oil from spattering over your stovetop.
- Use a long handle fork or serving utensil to flip the eggs in the pan to keep your hands from hot oil spattering.
- Use a plate with paper plates to catch the oil from the cooked eggs to help reduce the greasiness of the eggs.
- For extra flavors and heat, add more sliced Thai chili.
Frequently Asked Questions
Yum Kai Dow is best served fresh while the eggs are still crispy. If needed, you can prepare the dressing and vegetables ahead of time, then fry the eggs just before serving.
Yes. Yum Kai Dow is often served with minced pork, shrimp, grilled chicken, or crispy pork for a more filling meal.
“Yum” means spicy salad and “Kai Dow” means fried egg in Thai. Yum Kai Dow translates to Thai fried egg salad.
Use a neutral oil with a high smoke point like avocado oil, canola oil, vegetable oil, grapeseed oil, or peanut oil. These oils help create the crispy texture Thai fried eggs are known for.
More Thai Recipes You'll Love
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- Thai beef salad
- Namtok Thai beef waterfall salad
- Thai green papaya salad
- Thai cucumber
Thai Crispy Fried Egg Salad (Yam Khai Dao)
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Diet: Gluten Free
Description
Thai crispy egg salad (Yum Khai Dao) is a simple salad that surprises you with layers of flavors and textures. It’s a light and tasty salad that you can quickly put tougher in 15 minutes or less!
Ingredients
- 3 eggs, shallow pan-fried until white edges are crispy and light golden brown
- ⅓ cup shallot, julienned
- ½ cup celery leaves, leafy parts, or the innermost interior part with tender leaves
- 1 tbsp lemongrass, thinly sliced
- 1 tbsp cilantro, chopped small
- 1 ½-2 tablespoon fish sauce
- 2 ½ tbsp lime juice
- 2 tbsp sugar
- 1-3 Thai chilis, chopped small
- ¼ cup oil
Instructions
- Heat oil on high heat, and fry the eggs in a non-stick pan using enough oil to cover the eggs white. Fry until the edges of the whites are golden brown. Flip the egg over for a few seconds to cook the top of the egg slightly. You can leave the soft yolk uncooked if you prefer runny yolks.
- Remove the fried eggs to a platter lined with a paper towel to help absorb excess oil. Cook the rest of the eggs. Lower the temperature to medium high heat if your eggs are getting cooked too quickly. Let cool and set aside until ready to mix in with a salad.
- Make the salad dressing in a small saucepan or mortar and pestle or a small bowl by mixing palm sugar, fish sauce, and lime juice. Mix until the palm sugar dissolves, and set aside while prepping the salad next.
- Cut all the herbs, vegetables, and remaining ingredients and combine in a large mixing bowl.
- Using a knife or kitchen scissors, cut the eggs into long strips.
- Add the sliced eggs and dressing to the salad bowl, and combine it all. Adjust seasoning with more lime juice, fish sauce, chilis, or a dash of sugar as needed. Scoop the salad into a serving platter and enjoy. It can be eaten as a one-plate meal (low carbs) or add a side of jasmine rice or sticky rice for a complete meal. Enjoy!
Notes
- The fried eggs can be as crispy or soft as you’d like! You can even make a hard-boiled egg and use the same dressing and salad if you prefer a healthier version.
- When frying the eggs, use a splat guard to help prevent the hot oil from spattering over your stovetop.
- Use a long thong or fork to move the eggs around to keep your hands from burning.
- Use a plate with paper plates to catch the oil from the cooked eggs to help reduce the greasiness of the eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan fried
- Cuisine: Thai
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
Suwanee says
That's fantastic! Love that you're so adventurous and love to try new things!
Angie Klaudt says
So even not being an egg lover, this was a very good recipe! The spices are just perfect and flavorful:). Squeezing a little lime wedge on top made it even better:). This was a filling dish with a great spin on eggs:)
Sal says
Super delicious!