From The Brooklyn Paper
For a taste of the “Pok Pok” cookbook , restaurant owner and chef Andy Ricker has shared the recipe for one of his most popular dishes — Yam Khai Dao, or fried egg salad.
“It’s one of the easiest recipes in the book, but also one of the most delicious,” Ricker said.
Recipe for a master: Learn how to make Yam Khai Dao, a Thai fried egg salad, in the new Pok Pok cookbook.
Yam Khai Dao
Fried egg salad
Serves 2 to 6 as part of a meal; recipe is easily doubled
EGGS
2 large eggs, at room temperature
1/4 to 1/3 cup vegetable oil
DRESSING
1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
11/2 tablespoons Naam Cheuam Naam Taan Piip (Palm sugar simple syrup)
1 tablespoon Thai fish sauce
3 grams peeled garlic, halved lengthwise and very thinly sliced (about 11/2 teaspoons)
2 grams fresh Thai chiles (about 2 small), preferably green, thinly sliced
SALAD
14 grams green leaf lettuce, cut into 2-inch-thick pieces (about 1 cup, lightly packed)
1 ounce peeled yellow onion, thinly sliced with the grain (about 1/4 cup, lightly packed)
14 grams peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
1/4 cup very coarsely chopped Chinese celery (thin stems and leaves), lightly packed
1/4 cup very coarsely chopped cilantro (thin stems and leaves), lightly packed
Read the full article from the Brooklyn Paper for the recipe.
