Yum Khai Dao is a quick and easy lunch or a light, tasty snack.<\/p>\n
This recipe uses normal chicken eggs but duck eggs can be used or even quail eggs.
\nQuail eggs make the dish look much prettier and you won\u2019t need to cut these eggs up.<\/p>\n
How to make Yum Khai Dao: <\/strong> Eat and Enjoy!!<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yum Khai Dao is a quick and easy lunch or a light, tasty snack. This recipe uses normal chicken eggs but duck eggs can be used or even quail eggs. Quail eggs make the dish look much prettier and you won\u2019t need to cut these eggs up.<\/p>\n","protected":false},"author":1,"featured_media":323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[52,29],"_links":{"self":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/322"}],"collection":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/comments?post=322"}],"version-history":[{"count":6,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/322\/revisions"}],"predecessor-version":[{"id":345,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/posts\/322\/revisions\/345"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/media\/323"}],"wp:attachment":[{"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/media?parent=322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/categories?post=322"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thailandstyle.info\/thaifood\/wp-json\/wp\/v2\/tags?post=322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/strong> – for 2 people
\n4 chicken eggs (8 quail eggs)
\n2tsp fish sauce
\n1tsp sugar
\n4tsp lime juice
\n2 tsp light soy sauce
\n2 small Thai chillies finely chopped
\n4 large cloves garlic finely chopped
\n1 shallot or 1\/4 red onion thinly sliced
\n2 tablespoon coriander, chopped<\/p>\n
\nMix the fish sauce, lime, sugar and soy sauce together in a bowl.
\nChop the garlic and chillies very finely and mix into the sauce.
\nFry the eggs in a pan with oil until cooked.
\nOnce the eggs are cooked arrange them on a plate, if you are using chicken\/duck eggs they can be cut into smaller pieces, quarters.
\nIf you use quail eggs then these can be left whole.
\nPlace the onion\/shallot on the eggs then pour the sauce, garlic and chilli mix over the top.
\nFinally sprinkle with the coriander.
\nServe immediately to avoid the eggs going soggy.<\/p>\n