Description
A flavorful twist on a classic comfort dish featuring crispy fried eggs and fresh vegetables, all tossed in a zesty dressing.
Ingredients
Scale
- 1 to 2 Thai chilies (adjust based on your heat preference)
- 1 1/2 tablespoons palm sugar (or brown sugar as a substitute)
- 3 tablespoons lime juice (freshly squeezed is best for flavor)
- 2 tablespoons plus 1 teaspoon fish sauce (use quality brands like Three Crabs for authentic taste)
- Neutral oil for frying, as needed (like canola or grapeseed)
- 4 eggs, room temp (for best frying results)
- 1/4 small red or yellow onion, julienned
- 2 stalks celery plus a handful of leaves, finely chopped
- 1/2 cup tomatoes, cut into wedges
- 1/2 cup chopped cilantro (or your preferred herb)
- 1/4 cup roasted peanuts, roughly chopped or lightly crushed
Instructions
- For the dressing: In a mortar and pestle, add the Thai chilies and pound them until fine.
- Sprinkle in the palm sugar and continue to pound until you have a thick paste.
- Add the lime juice and fish sauce, mixing until everything is well combined.
- For the fried eggs: Heat about a quarter inch of oil in a wok or a small non-stick frying pan over medium-high heat until very hot.
- Crack one egg into the hot oil. If the egg white starts bubbling immediately, the oil is at the perfect temperature.
- Using a spoon, baste the top of the egg with hot oil, allowing it to fry for about 2 minutes—until the whites are crispy and the yolk is mostly set (but still slightly runny for an authentic touch).
- Remove the cooked egg and let it drain on a paper towel-lined plate.
- Repeat with the remaining eggs.
- In a large mixing bowl, combine the julienned onion, celery, tomato wedges, and chopped cilantro.
- Cut the fried eggs into six wedges, ensuring each piece has some yolk.
- Add the egg wedges to the bowl with the veggies, drizzle the dressing over, and toss gently.
- Finish with a sprinkle of roasted peanuts on top. Serve it alongside jasmine rice, and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Adjust the dressing to taste based on personal preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 210mg