Preparation

• Coarsely pound the garlic and chilies in a mortar.
  2 cloves Thai garlic, 5 fresh Thai chilies
  
• Add the sugar, fish sauce, and lime juice; stir until the sugar dissolves. Set the dressing aside.
  2 teaspoons granulated sugar, 2 tablespoons fish sauce, 2 tablespoons lime juice
  
• Separate the celery leaves from the stalks and cut the stalks into 5 cm pieces.
  1 stalk Chinese celery
  
• Heat the oil for frying, quickly fry the celery leaves until crisp, then drain and reserve for garnish.
  rice bran oil
  
• In the same oil, fry the eggs until the whites are puffed and the edges are crisp, then transfer to a plate.
  4 eggs
  
• Toss the tomato, onion, and celery stalks with the dressing.
  1 tomato, 60 g onion
  
• Spoon the salad over the fried eggs, sprinkle with the crispy celery leaves, and serve immediately.