In a mixing bowl, combine 1/2 tablespoon of palm sugar, 2-3 finely chopped red Thai bird chilies, and 1.5 tablespoons of fresh lime juice. Add in 1/2 tablespoon of soy sauce and 1 tablespoon of fish sauce. Stir until the palm sugar is dissolved.

Thinly slice 2 large garlic cloves and julienne 1/2 medium shallot. Coarsely chop 1/3 cup of cilantro, using stems as well.

Heat enough neutral oil in a wok or nonstick pan to create a depth of about 1/2 inch over medium-high heat for about 5 minutes.

Once the oil is hot, crack 2 eggs into the oil and fry for 30-45 seconds until edges are golden brown and yolks are runny.

Remove the fried eggs using a slotted spatula and let them drain on paper towels.

On a serving plate, place the crispy fried eggs and sprinkle the garlic, shallots, and cilantro over the top. Drizzle with the dressing and season lightly with white pepper.