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Eggplant Basil Noodles

This recipe is loaded with veggies and pork and oh-so-satisfying.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Keyword: dairy-free, gluten-free, Thai
Servings: 4


  • 2 tablespoons olive, peanut or sesame oil, divided
  • 1 pound ground pork or chicken
  • Dash salt
  • 3 cloves garlic, minced
  • 1 large shallot, sliced crosswise
  • 2 green bell peppers, chopped
  • 1 medium eggplant, chopped into ½-inch cubes
  • 3 tablespoons oyster sauce
  • 1 tablespoon sriracha
  • 1 teaspoon grated ginger
  • White pepper to taste
  • 10 leaves fresh Thai basil, roughly chopped (about 5 tablespoons)
  • 8 ounces rice noodles, preferably pad Thai noodles
  • 2 limes, quartered


  • Heat 1 tablespoon of oil in large wok over medium-high heat. Add pork or chicken and a dash of salt and brown meat, stirring and breaking up pieces until meat is half browned, about 5 minutes. Remove from pan and set aside.
  • Reduce heat to low and add second tablespoon of oil and shallots. Cook for about 5 minutes. Add garlic and cook until fragrant, about 2 minutes.
  • Turn up heat to medium and return meat to pan until cooked through.
  • Add bell pepper and eggplant and cook 5 minutes, stirring regularly.
  • Add oyster sauce, sriracha, ginger and pepper. Cook until peppers are just soft, 2-5 minutes more.
  • Meanwhile, cook noodles according to package directions and add into wok a little at a time, stirring well to incorporate.
  • Add basil and squeeze one lime quarter over noodles. Stir and cook 1 more minute. Serve with a wedge of lime and sriracha.


Notes: Tofu can be subbed for the meat; just wait to add tofu with oyster sauce. To make truly vegetarian, sub vegetarian stir-fry sauce for oyster sauce. For basil and ginger, fresh is better, but dried will work in a pinch. Black pepper can be used in place of white pepper -- just use a little less, as black pepper is more pungent.