Yam Khai Dao (Thai Fried Egg Salad) Nong and Josh

Ingredients

• Eggs: 3-4 large eggs

• Vegetable Oil: For frying

• Shallots: 2-3 heads, thinly sliced

• Tomatoes: 1-2 medium, sliced

• Chinese Celery (or Coriander): 1-2 stalks, chopped

• Bird's Eye Chilies: 3-5, finely chopped (adjust for spice level)

• Lime Juice: 2-3 tablespoons

• Fish Sauce: 2 tablespoons

• Sugar: 1 tablespoon (adjust to taste)

• Fresh Cucumber: For serving

Instructions

1. Fry the Eggs: Heat a generous amount of oil in a pan over medium-high heat. Crack the eggs into the oil one by one. Fry them until the edges are crispy and golden brown, and the yolks are cooked to your desired doneness. Remove and drain on paper towels. Once cooled slightly, cut the fried eggs into bite-sized quarters.

2. Make the Dressing: In a mixing bowl, combine the lime juice, fish sauce, and sugar. Stir until the sugar is fully dissolved. Add the chopped chilies and adjust the taste to be spicy, sour, and slightly salty.

3. Mix the Salad: Add the sliced shallots, tomatoes, and Chinese celery to the dressing bowl. Toss gently to combine.

4. Combine and Serve: Add the cut fried eggs into the bowl. Carefully toss them with the dressing and vegetables so the eggs get coated without breaking them apart too much.

5. Garnish: Serve immediately on a plate, optionally accompanied by fresh cucumber slices for a refreshing crunch.