Yum Kai Dao Recipe

Eggs: The main protein in this dish, fried until the edges are crispy and the yolks are runny.

Mixed greens: A blend of various leafy vegetables that add freshness and crunch to the salad.

Tomato: Adds a juicy and slightly acidic element to the salad.

Cucumber: Provides a refreshing and crisp texture.

Red onion: Adds a sharp, pungent flavor that balances the other ingredients.

Fish sauce: A salty, umami-rich condiment essential in Thai cuisine.

Lime juice: Adds a tangy and zesty flavor to the dressing.

Sugar: Balances the acidity and saltiness in the dressing.

Chili: Adds a spicy kick to the dish.

Vegetable oil: Used for frying the eggs to achieve crispy edges.

When frying the eggs, make sure the oil is hot enough before adding them to the pan. This will help achieve those perfectly crispy edges while keeping the yolks runny. To test if the oil is ready, drop a small piece of bread or a tiny bit of egg white into the pan; if it sizzles immediately, the oil is at the right temperature.

• eggs - Substitute with tofu: Tofu can mimic the texture of eggs when scrambled or fried, making it a suitable plant-based alternative.

• mixed greens - Substitute with spinach: Spinach provides a similar texture and nutritional profile, making it a good alternative for mixed greens.

• sliced tomato - Substitute with cherry tomatoes: Cherry tomatoes offer a similar flavor and can be sliced or halved to match the texture of regular tomatoes.

• sliced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good stand-in for cucumber.

• sliced red onion - Substitute with shallots: Shallots have a milder flavor but can provide a similar texture and a slightly sweet taste.

• fish sauce - Substitute with soy sauce: Soy sauce offers a similar umami flavor, making it a good vegetarian alternative to fish sauce.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• sugar - Substitute with honey: Honey can provide a similar sweetness with a slightly different flavor profile.

• sliced chili - Substitute with red pepper flakes: Red pepper flakes can provide a similar heat level and can be adjusted to taste.

• vegetable oil - Substitute with olive oil: Olive oil can be used for frying and offers a similar cooking performance with a slightly different flavor.

• Allow the fried eggs to cool completely before storing. This helps prevent condensation, which can make the eggs soggy.
• Store the mixed greens separately from the fried eggs to maintain their crispness. Place the greens in an airtight container lined with a paper towel to absorb excess moisture.
• Transfer the fried eggs to a separate airtight container. If stacking, place a piece of parchment paper between each egg to prevent sticking.
• Keep the dressing in a small, sealed jar or container. This prevents the salad from becoming soggy and allows you to dress it just before serving.
• For longer storage, you can freeze the fried eggs. Place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer to a freezer-safe bag or container.
• Label all containers with the date to keep track of freshness. The mixed greens should be consumed within 3-4 days, while the fried eggs can be frozen for up to 2 months.
• When ready to eat, thaw the fried eggs in the refrigerator overnight. Reheat gently in a skillet over low heat to maintain their texture.
• Assemble the salad just before serving. Toss the mixed greens with the dressing, then top with the reheated fried eggs for a fresh and delicious meal.

• Preheat your oven to 350°F (175°C). Place the fried eggs on a baking sheet and cover them with aluminum foil to retain moisture. Heat for about 10 minutes or until warmed through.
• If you prefer using a microwave, place the fried eggs on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through.
• For the salad, avoid reheating the mixed greens as they can become wilted. Instead, prepare a fresh batch of mixed greens and vegetables like tomato, cucumber, and red onion.
• Reheat the dressing by placing it in a small saucepan over low heat. Stir occasionally until it’s warmed through. Alternatively, you can microwave it in a microwave-safe bowl for 20-30 seconds.
• Once everything is reheated, assemble the dish by placing the reheated fried eggs on top of the fresh salad and drizzle with the warmed dressing.

• Frying pan: Used to fry the eggs until the edges are crispy and the yolks are still runny.

• Spatula: Helps to flip and remove the fried eggs from the pan without breaking the yolks.

• Mixing bowl: Used to combine the mixed greens, tomato, cucumber, and red onion.

• Small bowl: Used to mix the fish sauce, lime juice, sugar, and chili to create the dressing.

• Whisk: Helps to mix the dressing ingredients thoroughly.

• Knife: Used to slice the tomato, cucumber, red onion, and chili.

• Cutting board: Provides a safe surface for slicing the vegetables and chili.

• Measuring spoons: Ensures accurate measurement of the fish sauce, lime juice, sugar, and vegetable oil.

• Tongs: Useful for tossing the salad with the dressing.

• Serving plate: Used to present the salad with the fried eggs on top.

Prepare ingredients in advance: Wash and slice the tomato, cucumber, and red onion ahead of time.

Use pre-mixed greens: Opt for a bag of pre-washed mixed greens to save washing and drying time.

Make the dressing beforehand: Mix the fish sauce, lime juice, sugar, and chili in advance and store in the fridge.

Fry eggs simultaneously: Use a larger pan to fry both eggs at the same time.

Serve immediately: Have everything ready so you can assemble and serve the salad quickly while the eggs are still warm.