🇹🇭 Thai

Thai Eggplant Pad See Ew

Name: Thai Eggplant Pad See Ew
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Thai
Ingredients: to taste Salt; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 2 tbsp Fish Sauce; 3 cloves, minced Shallots; 250 g Noodles; 2 tbsp Coconut Oil; 400 g Thai Eggplant; 300 g Wide Rice Noodles; 200 g Chinese Broccoli

🇹🇭 Thai

Springy noodles, tender thai eggplant and a savoury-sweet glaze, tossed together in minutes. About 17 minutes from fridge to table.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Spring Onions3, sliced
Soy Sauce2 tbsp
Fish Sauce2 tbsp
Shallots3 cloves, minced
Noodles250 g
Coconut Oil2 tbsp
Thai Eggplant400 g
Wide Rice Noodles300 g
Chinese Broccoli200 g

Optional extras

Thai Basilhandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Coconut Oil so they don't clump.
2
Heat the rest of the Coconut Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the thai eggplant and cook until just done, then splash in the fish sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and fresh cilantro.

Chef's tip

A final squeeze of lime just before serving lifts every other flavour.

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Watch how it's made

Video: Marion & Silvia Make Homemade Noodles | Cannelloni & Pad See Ew | WOK x POT Ep 1 · on YouTube