Main Yum Khai Dao

Recipe: Yum Khai Dao

3 minutes to read
Lauren Taylor

Lauren Lulu Taylor

Recipe Creator


Difficulty: Easy

Ready In: 20 Minutes

Serves: 4

Yum Khai Dao is one of my go-to quick salads when I’m looking for something with simple ingredients that is fresh but packs a tad of protein. Eggs, which are the star of this salad are fried until golden and crispy with slightly soft creamy centers. Tossed with fresh tomatoes and celery, this salad is refreshing and packs a little tangy heat. Serve it with jasmine rice if you would like to turn it into a dish.


  • 4 eggs
  • Olive oil / Macadamia nut oil for shallow frying
  • 1 tsp of flaky sea salt (optional)
  • 1 small red onion, cut into thin slices
  • 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced
  • 2-3 tomatoes, cut into small wedges
  • 2 spring onions (scallions), finely sliced
  • ½ cup coriander (cilantro) leaves

For the dressing:

  • 2 Tbsp fish sauce
  • 3 Tbsp lime juice
  • 2-3 red bird’s-eye chillis
  • 2 tsp palm sugar or white sugar


1. Cook the eggs

Pour enough oil into a wok or non-stick frying pan to cover a 2-inch depth. Heat the pan over medium-high heat. When the oil is hot, approx 60 Celsius, crack an egg into a small bowl. Then carefully pour the egg into the oil. 

Be careful as the egg may splatter. Cook, splashing the egg with oil, for 1-2 minutes until it is crispy and golden brown. Using a strainer spoon, carefully lift the egg from the oil and drain on paper towels. Repeat with the remaining eggs. Egg yolks should be slightly gooey, and the outside crispy. While hot sprinkle a little salt over the eggs. 

Prepare for serving
2. Make the dressing

In a small bowl, combine dressing ingredients making sure sugar is fully dissolved before adding to salad. Taste and adjust seasoning as desired.

3. Mix everything

In a large bowl, add onion, tomatoes, spring onion and celery. Cut the crispy eggs into chunks and add those too. Then add the dressing. Toss until well combined. Place in a serving bowl and garnish with cilantro. Serve with rice if desired.

Final - Yum Khai Dao
Ready to serve.

We hope that you will enjoy this dish. For more great ideas on how to spice up your meals, please see our Recipes.

Lauren Lulu Taylor is the co-founder of the award-winning Artisan Food Company, Secret Kiwi Kitchen. With a passion for all things natural and delicious, the company specialises in selling premium baking mixes and dried edible flowers. 

Lulu has also co-authored the cookbook “Real Thai Cooking” and authored her own book on the culinary versatility of edible flowers, titled “Feasting on Flowers”

With a diverse background as an American Kiwi of European and Asian ancestry, Lulu appreciates cultural diversity and believes in the power of food to connect people from all backgrounds.

Lulu’s love for cooking and creating delicious food products stems from a personal journey. Growing up with a mother who battled cancer, Lulu experienced first hand the importance of using the best, chemical-free ingredients in food prepared at home. This experience ignited her passion for natural foods and a commitment to promoting well-being and connection through her culinary endeavours.

You can also follow Lauren by visiting LaurenLuluTaylor.

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