ยำไข่ดาว / Yum-Kai-Dao

One of Thailand’s less mainstream dishes that is so easy, budget-friendly, packed with flavors, and perfect for summer when you don’t want to stay in front of the stove for too long.
You can often find this dish served as a fuss-free quick bites or a side dish in Khao-tom (rice soup) restaurants. If you are looking for alternatives to your egg arsenal, this can be a dish that wows you and your guests.

Ingredients:
– 3 Eggs
– 1 Clove garlic, minced
– 2 Thai chili, minced
– 1 Shallots, sliced
– 2 cup celery leaves (or Chinese celery)
– 2 tomatoes
– 1/4 cup fish sauce
– 1/4 cup palm sugar syrup (recipe link)
– 1 whole lime
– 1/2 cup vegetable oil (i.e. canola)

Preparation:
Egg
– On medium to high heat, add vegetable oil into a small pot/ pan
– Once the oil is hot (starting to smoke), add eggs and reduce heat to medium
– Flip after the egg is golden brown on one side and fry until both sides are golden brown and crispy
– Cut in cubes to be added in salad mix later

Spicy salad mix
– Mix the rest of the ingredients together in a large mixing bowl (garlic, chili, shallots, celery leaves, tomatoes, fish sauce, palm sugar syrup, and lime juice)
– Add chopped egg, mix lightly and serve to keep the crunch!

7/11/23
Birdie