Thai Fried Egg Salad with Lime Chilli Dressing

Yam Khai Dao


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

When the crumbly yolks of eggs join forces with a sharp salad dressing, it’s a good situation. I encountered this fried egg salad in Bangkok and was taken by the combination of the crispy warm egg, cold lettuce and sharp lime and chilli dressing. For very little time and money, you can eat like a king.


  • 1 butter or soft round lettuce
  • 1 large carrot
  • 5 small shallots
  • 2 small Thai chillies
  • 150 g 5 oz) cherry tomatoes
  • 4 tbsp vegetable oil
  • 4 eggs


To make the lime chilli dressing, crush the garlic with a mortar and pestle. Grind until fine and then add the palm sugar and bash again until the sugar is melted. Add the fish sauce and orange and lime juices and set aside. If you are eating straight away, then add a few of the chilli slices from the salad into the dressing. Wait if it’s going to be a while as they can make the dressing very spicy if they sit.

Core the lettuce and separate the leaves. Julienne the carrot, slice the shallots and chillies and halve the cherry tomatoes. Arrange the salad ingredients on four plates or one platter.

In a medium frying pan, heat the oil. Crack the eggs into the pan and cook over a high heat, being careful of the spitting oil. Gently turn over and cook for 1–2 minutes. You want the centre to be slightly soft so don’t overcook. Remove, cut the eggs into pieces and set on top of the lettuce. Pour the dressing over each plate and sprinkle with coriander.