🇹🇭 Thai

Thai Eggplant Pad Kee Mao

Name: Thai Eggplant Pad Kee Mao
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; 1 handful Thai Basil; 2 tbsp Fish Sauce; 3 cloves, minced Shallots; 250 g Noodles; 2 tbsp Coconut Oil; 4 Bird's Eye Chilies; 400 g Thai Eggplant; 300 g Wide Rice Noodles

🇹🇭 Thai

Drunken noodles — flat rice noodles tossed blazing-hot with thai eggplant, basil and chilies. About 17 minutes from fridge to table.

Prep 12 min Cook 5 min Serves 2 Easy

Ingredients

Saltto taste
Spring Onions3, sliced
Thai Basil1 handful
Fish Sauce2 tbsp
Shallots3 cloves, minced
Noodles250 g
Coconut Oil2 tbsp
Bird's Eye Chilies4
Thai Eggplant400 g
Wide Rice Noodles300 g

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.

Cook it with your pantry → Share this page: /dish/2850

Watch how it's made

Video: Mapo Eggplant Stirfry : In the Kitchen with Maile · on YouTube