Thai Style Fried Egg Salad

By • June 17, 2016 0 Comments

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Author Notes: Lettuce, crunchy carrots and snap peas, plenty of fresh herbs, a spicy, flavor-packed dressing, and most importantly, fried eggs. Super crispy fried eggs - the best kind. Sarah | Wisconsin from Scratch


Serves 2


  • 1/4 cup canola oil
  • 2 eggs
  • 4 cups carrots, julienned
  • 1/3 cup cucumber, julienned
  • 1/3 cup snap peas, thinly sliced
  • 1 small shallot, thinly sliced
  • 2 tablespoons fresh mint, thinly sliced
  • 2 tablespoons fresh cilantro leaves


  • 1 tablespoon fish sauce
  • juice of 1 lime
  • 1 tablespoon brown sugar
  • 1 garlic clove, minced
  • 1-2 thai chiles, finely sliced (optional)
  1. Heat oil in a wok or medium pan over medium high heat. Once oil is extremely hot (almost beginning to smoke) carefully crack in the eggs. It’s a good idea to crack them close to the surface of the oil to avoid any splatter. Cook eggs, flipping once, until crispy and golden on both sides. Remove eggs from pan, and reserve 2 Tbsp of the oil.
  2. Make the dressing by combining the 2 reserved Tbsp of oil with all of the dressing ingredients and whisking well to combine. Pour dressing into the bottom of a large bowl.
  3. Slice the fried eggs crosswise into approximately 4 pieces each. Add to the bowl with the dressing, along with the lettuce, carrots, cucumber, snap peas, shallot, and half of the mint and cilantro. Toss to coat everything well with the dressing, then transfer to a serving platter. Sprinkle the remaining mint and cilantro on top and serve immediately.

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