Authentic Thai Recipe for Spicy Stir-fried Eggplant | พัดพริกเผามะเขือยาว | Pad Prik Pao Ma Kua

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This Thailand-style stir-fried eggplant has a deep, rich, smokey, and spicy flavor that will make you forget all about the fatty meats we usually use in dishes seasoned with Nam Prik Pao. It’s really just so good, and the color of these purple striped eggplant I used this time add an extra something to a plate of food that is already calling out to your hungry stomach.

Ingredient List:

2 Cups Long Green Eggplant (or any type of eggplant)
1 Cup Thai Sweet Basil (Horapah basil leaves and tops)
1/4 small Brown or Yellow Onion (cut into 3 – 4 thick slices)
2 large cloves Garlic
1 Thai Hot Chili
2 Tablespoons Thai Roasted Chili Sauce
2 Tablespoons Oyster Sauce
2 teaspoons Light Soy Sauce
2 teaspoons Sugar


1: Fry the garlic and chili in a little oil for about 30 seconds, then add the cut eggplant and coat in the oil. Add 1/4 cup of water and boil for about 5 minutes or until the eggplant is soft.

2: Add the sugar, soy sauce, oyster sauce, and onion. Stir together and fry until it gets sticky, then add the prik pao sauce. Stir together and continue frying until the pan gets dry.

3: Add 1/4 cup of water to the eggplant and deglaze the pan until you have a rich and thick sauce. remove from the heat, toss in the basil and serve immediately.

For detailed directions and photos, please visit our website page:

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at to download our free Thai cook book.

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ThePinkspatula says:

I just made this recipe and followed it to the T and it was perfect! Exactly like how the Thai restaurant near me makes it! THANK YOU so much for sharing! I can't wait to try your other recipes! 👩🏻‍🍳

chu Lee says:

Best recipe I've seen for egg plants. Now I say it's delicious instead of gross!😋😋😋😋thank you na ka.

MsPoetist says:

Can I substitute chili oil for the chili?

MsPoetist says:

This is very authentic, because I can tell from the color of the sauce. Most Thai restaurants make short cuts and only use soy sauce, which makes the dish taste one dimensional like you're eating soy sauce and chili. With these ingredients, the flavors will pop. Now, I'm off to find Nam Prik Pao.

Mangoesification says:

Hi, I don't think I'll find the roasted chili sauce. Can you recommend a substitute? Thanks for the recipe!

Tammy Gentry says:

Can you recommend a replacement for the oyster sauce to make it vegetarian?

Jennymoo Htaw says:

Great recipe 🙂

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