Step 1

Add the chilies to a mortar and pestle and pound until fine. Add the palm sugar and pound to dissolve into a thick paste. Add the lime juice and fish sauce and stir to combine.

Step 2

In a wok or an small non-stick frying pan, add about a quarter inch of oil. Heat the oil over medium high heat until very hot (you can add a little piece of onion as a heat tester, and once it's bubbling excitedly, the oil is ready to go.)

Step 3

Crack one egg into the oil, and if your oil is hot enough the egg white should start to bubble right away. Use a spoon to baste the top of the egg with oil as it fries, and keep going for about 2 minutes or until the yolk is set and the white is bubbly and browned around the edges.*You don't want the yolk runny for this because we will be cutting the egg into pieces. I like the yolk to be set, but not completely well done. Traditionally it is cooked well done.

Step 4

Remove the egg from the pan and let it drain on a paper towel lined plate. Repeat with the remaining eggs.

Step 5

Combine all the vegetables in a mixing bowl.

Step 6

Cut the eggs into six wedges, centred around the yolk so that there is a little bit of yolk in every piece.

Step 7

Add the eggs to the vegetables and pour the dressing over. Toss gently just to mix and plate. Top with roasted peanuts and serve with jasmine rice. Enjoy!