Make a Thai fried egg salad with fresh ingredients – and without breaking the bank

Fine dining doesn’t have to come with a high price tag! In this episode of ITK: 10 Dollar Fine Dining, chef Julie Saha (@juliemadeyoudinner) demonstrates how you can prepare a delicious Thai fried egg salad called Yum Kai Dao for just that cost – no more than $10 per serving! Say hello to great food made easy.

“We’re going to use simple ingredients and transform it into something spectacular,” Julie says as she sets out to prepare her Thai fried egg salad.

How to make Julie’s Thai fried egg salad


  • ½ a red onion

  • ½ bunch scallions

  • Fresno and habanero peppers

  • 1 lime

  • 3 tablespoons fish sauce

  • 1 teaspoon soy sauce

  • 1 tablespoon sugar

  • 3 eggs

  • 1½ ounces chopped peanuts.

  • 1 serving of rice


1. Start by prepping the salad ingredients: Chop the scallions, red onion and peppers and place the scallions and onion into one bowl and peppers into another. Juice the lime into the bowl with the scallions and onion. Then, make the vinaigrette by adding the fish sauce, soy sauce and sugar into the bowl with the peppers and stirring until the sugar is dissolved.

2. To fry the eggs: Heat oil in a pan until it’s smoking hot. Crack the eggs into the pan and fry them, spooning the hot oil over the top of the eggs to make sure the entire eggs can get crispy. Once the edges are brown, carefully flip the eggs over to let the tops cook for a minute.

3. Lift the eggs out of the pan to let the oil drain, then transfer to a cutting board. Cut the eggs into bite-size chunks, then add to the bowl with the scallions and onion. Pour the vinaigrette into this bowl and stir to coat.

4. Top with the chopped peanuts for added crunch. Serve over rice.

The final price-per-serving of Julie’s Thai fried egg salad comes to just $6.50.

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