I didn’t grow up eating much eggplant — maybe the occasional eggplant parm — but these days, one of my all-time favorite sides is stir-fried eggplant coated in any number of sauces. My latest obsession is Nok Suntaranon’s Pad Ma Kua Yaow (Stir-Fried Eggplant), a sweet-and-spicy Thai side dish that’s pure perfection.
The recipe comes from Nok’s mother and proves that simple ingredients can still pack a punch. The sauce is just a mix of Thai fermented soybean paste (white miso works in a pinch), brown sugar, sesame oil, soy sauce, and a hit of both white and black pepper.
Best of all, the dish comes together fast: the eggplant is wok-fried until golden, then tossed with the sauce, garlic, Thai basil, and chilies until it’s glossy and fragrant. Then dig in!
Book: Kalaya’s Southern Thai Kitchen, page 180
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: Thai fermented soy bean paste (tao jiew)
Pricey Ingredients: —
Hard-to-find: Thai fermented soy bean paste (tao jiew)
Recipe not online.
