Name: Yum Khai Dao (Fried Egg Salad)
Ingredients: ¼ cup fresh lime juice; 2 Tbsp. fish sauce; 2 Tbsp. chopped cilantro; 2 Tbsp. finely grated garlic (8–12 cloves); 1 Tbsp. plus 1½ tsp. sugar; 1 tsp. finely chopped red Thai chile (1–2 chiles); Kosher salt (optional); Vegetable oil (for frying; 2–3 cups); 6 large eggs; Kosher salt, freshly ground white pepper; 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced; 2 medium shallots, thinly sliced; 1 cup halved cherry tomatoes; ⅓ cup (lightly packed) cilantro leaves with tender stems

Ingredients

¼ cup fresh lime juice
2 Tbsp. fish sauce
2 Tbsp. chopped cilantro
2 Tbsp. finely grated garlic (8–12 cloves)
1 Tbsp. plus 1½ tsp. sugar
1 tsp. finely chopped red Thai chile (1–2 chiles)
Kosher salt (optional)
Vegetable oil (for frying; 2–3 cups)
6 large eggs
Kosher salt, freshly ground white pepper
2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced
2 medium shallots, thinly sliced
1 cup halved cherry tomatoes
⅓ cup (lightly packed) cilantro leaves with tender stems

Steps

Whisk ¼ cup fresh lime juice, 2 Tbsp. fish sauce, 2 Tbsp. chopped cilantro, 2 Tbsp. finely grated garlic (8–12 cloves), 1 Tbsp. plus 1½ tsp. sugar, and 1 tsp. finely chopped red Thai chile (1–2 chiles) in a small bowl until sugar is dissolved. Taste dressing and season with salt if needed. Cover and chill until ready to use (you should have about ½ cup). Do Ahead: Dressing can be made 1 day ahead. Keep chilled.
Pour vegetable oil into a large high-sided skillet to come about ¼" up sides (2–3 cups, depending on the size of your pan) and heat over high until hot. Crack 2 or 3 of 6 large eggs into pan one at a time, taking care to not let them touch, and fry, using a spatula to dislodge any egg that is sticking to the bottom, until whites are crisped and cooked through but yolks are still runny, 1–2 minutes. Using a slotted spoon, transfer eggs to a large plate or baking sheet. Season with kosher salt and freshly ground white pepper. Repeat with remaining eggs. Once all eggs have been fried; set aside.
Gently toss 2 large Chinese celery stalks or 1 large celery stalk, tender leaves reserved, stalks thinly sliced, 2 medium shallots, thinly sliced, and 1 cup halved cherry tomatoes in a medium bowl to combine. Tear celery leaves if large (don’t use more than ⅓ cup) and add to bowl along with about half of reserved dressing. Toss until evenly coated. Taste salad and season with more salt if needed.
Spread half of remaining dressing over a platter in a thin layer. Arrange reserved fried eggs on top and spoon salad over. Drizzle remaining dressing on top, then scatter ¹⁄₃ cup (lightly packed) cilantro leaves with tender stems over and season with more white pepper.