Fried Egg Salad Yam Khai Dao

Ingredients

• 2 large eggs, at room temperature
• 1/4 to 1/3 cup vegetable oil
• For the Dressing:
• 1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
• 1 1/2 tablespoons palm sugar simple syrup (recipe below)
• 1 tablespoon Thai fish sauce
• 3g peeled garlic, halved lengthwise and very thinly sliced (about 1 1/2 teaspoons)
• 2g fresh Thai chiles (about 2 small), preferably green, thinly sliced
• For the Salad:
• 14g green leaf lettuce, cut into 2-inch-thick pieces (about 1 cup, lightly packed)
• 1 oz. peeled yellow onion, thinly sliced with the grain (about 1/4 cup, lightly packed)
• 14g peeled carrot, cut into long (about 3-inch), thin (about 1/8-inch) strips (about 1/4 cup, lightly packed)
• 1/4 cup very coarsely chopped Chinese celery (thin stems and leaves), lightly packed
• 1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed

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