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Due to the low quality of our Thai Salad live demo caused by unforeseen technical issues, we did a high definition reshoot of Chef Max showing you how to make Spicy Fried Egg Salad (Yum Khai Dao) + Yum Woon Sen (Thai-style Glass Noodle Salad).

Full details and recipe here: https://aroimakmak.com/attah-thaisalad/

Posted by AroiMakMak on Thursday, April 30, 2020


Spicy Fried Egg Salad (Yum Khai Dao)

*Nam Yum Dressing:

  • Fish sauce – 1.5 tbsp
  • Lime juice – 3 tbsp
  • White sugar – 3 tbsp
  • Pickled garlic juice – 1/2 tsp (optional)

Other Ingredients:

for 2-3 pax

  • Chicken eggs – 3 pc
  • White onion – 1/2 pc, sliced
  • Cherry tomato – 3 to 5 pc, halved
  • Spring onion – 1 stalk, cut in 1 inch
  • Chinese celery – 2 stalks, cut into 1 inch
  • Bird-eye chilis – 5 to 15 pcs, to taste, pounded
  • *Nam Yum Dressing – 3 to 5 tbsp

Steps:

1. Heat up the pan and add oil

2. Carefully crack the egg in and cook the egg until crispy, turn it over and cook the other side until desired crispiness and doneness.

3. Set aside egg over a paper towel to drain the oil out, cut into bite-size pieces

4. Adjust *Nam Yum Dressing to the desired spiciness by adding chilis.

5. Mix salad ingredients together in mixing bowl

6. Combine all the ingredients including cut egg and dressing and mix to combine. Serve


Thai Glass Noodle Salad (Yum Woon Sen)

Ingredients:

for 2-3 pax

  • Glass noodles – 40g
  • Dried shrimp – 5 to 7 pcs, soaked in hot water
  • Bird-eye chilis – 5 to 15 pcs, to taste, pounded
  • Cherry tomato – 5 pcs, halved
  • White onion – 1/2 pc, sliced
  • Chinese celery – 2 stalks, cut in 1 inch
  • Prawns – 4 to 6 pcs
  • Minced pork or chicken – 60g
  • Crushed peanuts – 15g (optional)
  • *Nam Yum Dressing – 4 to 6 tbsp

1. Soak glass noodles in water for 10-15 mins to soften. Drain

2. Adjust *Nam Yum Dressing to the desired spiciness by adding chilis

3. Pound soaked dried shrimp and add along with cherry tomato, white onion and celery to the mixing bowl

4. Cook minced meat in a little bit of water. Once cooked, transfer the meat, not the liquid, to the mixing bowl. Add more water, bring to boil and cook prawns.

5. Bring a pot of water to a full boil, cook glass noodles in for 1-2 mins until done. Check for doneness. Drain noodles into mixing bowl.

6. Pour the dressing over the noodles and mix everything to combine. Serve, garnish with crushed peanuts


Don’t miss out this exclusive Q&A session with Chef Max where he will be sharing some important pointers and also answer any questions about Thai cuisine or cooking.