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1
In a 9-inch cast-iron skillet, heat the oil over medium-high heat to 350u00b0F. (Use a deep-fry thermometer or test the oil by dropping in a grain of rice; if it sizzles immediately but isn't burning, you're good.)
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2
While the oil is heating, make the rice cakes: Put the 1/2 cup flour in a shallow dish. In a large bowl, whisk together 1 egg, the chili paste, and the remaining 1 tablespoon flour. Add the rice and mix with your hands. Form the mixture into 8 patties 3 inches wide and 1 inch thick. Dredge the patties in the flour and set on a plate.
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3
Fry the dried chiles and peanuts in the oil just enough to darken them slightly, being careful not to burn them, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; set aside for garnish.
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4
Working in two batches, use a Chinese spider or slotted spoon to gently lower the rice cakes into the oil and fry them until crispy and golden brown, flipping halfway, about 5 minutes per side. Remove the cakes from the oil and allow them to cool on paper towels.
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5
In a small bowl, whisk together the lime juice, fish sauce, sugar, and chile powder until the sugar is dissolved.
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6
Using your hands, crumble up the crispy rice cakes into different sizes into a bowl. Add the cilantro, mint, scallions, shallots, and ginger.
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7
Take a bit of the frying oil and heat it up in a separate skillet, then fry 4 eggs sunny-side-up style.
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Toss the salad with the dressing, divide the salad among four plates, and top each plate with a sunny-side-up egg. Garnish with the fried peanuts and chiles.
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9
Tip: For homemade Thai chile powder, buy dried Thai chiles (available at Thai markets) or dried serrano or arbol chiles (available at Mexican markets) and grind them up in a spice grinder or with a mortar and pestle until fine. It lasts indefinitely in a sealed container at room temp.
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*If you're making fresh rice for this recipe, DON'T rinse the rice before cooking; the starch is your friend and will help the rice cakes stick together.
