This Thai fried egg salad was surprisingly easy to make. Even though there is ‘khai’ in the name, there is no chicken meat, just the eggs. Start by making a dressing of:

• 4 limes

• 1 tablespoon of palm sugar

• 2 tablespoons of fish sauce

• 2 – 3 chilies, sliced

• 1 lemongrass, sliced

Mix together 3 small tomatoes, roughly chopped, sliced shallot, a handful of cilantro, chopped, a handful of scallions, chopped. You can also add roasted peanuts.

Now fry 3 to 4 eggs in plenty of oil in a wok. You should be able to splash oil on top of the eggs. Don’t disturb the eggs until the bottom is crispy, then flip the eggs over. When done cut the eggs in about the same size as the tomatoes. Mix the dressing into the salad, but not necessarily all of it.