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Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad

Unlock the secrets of thai cooking with flavorful eggs, coconut milk, and fish sauce. Each bite delivers restaurant-quality taste with perfectly balanced seasonings. The perfect addition to your regular brunch rotation.

Total Time
55min
Servings
4
Difficulty
Medium

Time Breakdown

Prep:30min
Cook:25min
Cuisine:
Thai
Meal Type:
Brunch

Ingredients (4 servings)

  • 6 largeeggs
  • 1.27 cupscoconut milk, full-fat
  • 2 tspfish sauce
  • 2 gwhite pepper, ground
  • 1.43 ozscallions, finely chopped
  • 7.14 ozcabbage, shredded
    winter variety
  • 5.36 ozcarrots, julienned
  • 3.57 ozdaikon radish, julienned
  • 2.71 fl ozlime juice, fresh
  • 2.03 fl ozorange juice, fresh
  • 2 2/3 tbsprice vinegar
  • 1.07 ozpalm sugar
  • 3.57 ozglass noodles, bean thread
  • 5.36 ozcherry tomatoes, halved
  • 4.29 ozcucumber, julienned
  • 15 gred chilies, sliced
  • 15 ggarlic, minced
  • 3 tbsplime juice, fresh
  • 1 1/3 tbspfish sauce
  • 15 gpalm sugar
  • 1.79 ozfresh herbs, mixed cilantro, mint, Thai basil
  • 1.43 ozpeanuts, crushed

Instructions

  1. 1

    Make pickled vegetables: Dissolve palm sugar in lime juice, orange juice, and vinegar. Pour over shredded vegetables, massage gently, let marinate 20 minutes until softened and tangy.

    5min
  2. 2

    Prepare custard: Whisk eggs gently without creating foam. Strain in coconut milk, add fish sauce and white pepper. Stir in scallions, divide among 4 ramekins or small bowls.

    8min
  3. 3

    Steam custard: Place ramekins in steamer, cover with clean kitchen towel then lid to prevent condensation dripping. Steam 15-18 minutes until just set but still jiggly.

    18min
  4. 4

    Prepare noodle salad: Soak glass noodles in hot water until soft, drain. Make dressing by pounding garlic and chilies, mixing with lime juice, fish sauce, and palm sugar.

    8min
  5. 5

    Combine noodles with tomatoes, cucumber, and half the herbs. Toss with dressing, let flavors meld 5 minutes. Adjust seasoning for balance of sour, salty, sweet, and spicy.

    5min
  6. 6

    Serve custard warm with pickled vegetables on the side and glass noodle salad. Garnish with remaining herbs, crushed peanuts, and extra lime wedges.

    3min

Frequently Asked Questions

Everything you need to know about making Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad

How long does it take to make Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad?

This Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad recipe takes approximately 55 minutes total, with 30 minutes of prep time and 25 minutes of cooking time.

How many servings does this Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad recipe make?

This recipe serves 4 people. You can easily scale the ingredients up or down to serve more or fewer people.

What cooking skills do I need for this Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad recipe?

This Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad recipe is rated as medium difficulty. You'll need basic to intermediate cooking skills, but nothing too advanced. Follow the step-by-step instructions carefully.

What makes this Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad authentic thai?

This Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad recipe uses traditional thai ingredients and cooking methods to deliver authentic flavors that represent the essence of thai cuisine.

Can I make Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad ahead of time?

Yes, Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad can be prepared ahead of time. You can prep ingredients in advance or make the full recipe and store it in the refrigerator for 2-3 days. Reheat gently before serving.

How should I store leftover Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad?

Store leftover Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze portions for up to 3 months. Always reheat thoroughly before serving.

Can I substitute ingredients in this Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad recipe?

Yes, many ingredients in Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad can be substituted based on dietary preferences or what you have on hand. Common substitutions work well, but may slightly alter the final taste and texture.

What kitchen equipment do I need to make Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad?

To make Steamed Thai Coconut Custard Eggs with Pickled Citrus Vegetables and Chili-Lime Glass Noodle Salad, you'll need basic kitchen equipment like mixing bowls, measuring cups, and standard cookware. No special equipment is required unless specified in the recipe instructions.

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