Pad Ma Kuea Yao

Nutrition values are AI-estimated based on ingredients.

• 3 medium eggplants, cut into wedges
• 1 cup ground pork
• 5 cloves garlic, crushed
• 0.5 cup sliced carrots
• 1 cup fresh Thai basil leaves
• 2 tbsp cooking oil
• 2 tbsp tao jiew (Thai miso)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar

1. 1Cut eggplants into bite-sized wedges or chunks.
2. 2Air-fry eggplant pieces until tender and slightly browned.
3. 3Heat wok with oil and sauté crushed garlic.
4. 4Add ground pork to wok and stir-fry until browned, breaking it up.
5. 5Pour pre-mixed sauce over pork and stir to combine.
6. 6Add sliced carrots to the wok and stir into the mixture.
7. 7Add air-fried eggplant pieces and gently fold into the saucy pork and carrot mixture.
8. 8Stir in generous handful of fresh Thai basil leaves until just wilted.

These instructions are our analysis of the original video. Watch on YouTube →