← Nouns Cooking · Thai

Ingredients

• 4 Eggs
• 120 ml oil, for frying
• ½ small onion, thinly sliced
• 1 Tomato, cut into wedges
• 2 stalks Chinese celery (or celery leaves), cut into 3 cm lengths
• 1 handful coriander leaves
• 1 clove Garlic, finely chopped
• 3 Bird's eye chilli, chopped
• 1½ tbsp Fish sauce
• 2 tbsp lime juice
• 2 tsp Sugar
• 2 tbsp pickled garlic brine (optional)

Method

1. Heat the oil in a wok over medium-high heat until shimmering. Crack in one egg at a time and fry for 1–2 minutes, spooning hot oil over the top, until the edges are brown and frilly and the yolk is set to your liking. Drain on paper.
2. Mix the dressing ingredients until the sugar dissolves. Taste: it should be sour first, then salty and hot.
3. Cut each egg into 6 pieces and put them in a bowl with the onion, tomato, celery and coriander.
4. Pour over the dressing, toss gently and serve straight away with rice.

Tips

• Stand back when the eggs go in; hot oil spits. A runny yolk is the Thai favourite, but cook it firmer if you prefer.
• Contains egg and fish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Marion's Kitchen