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| Sweet and Sour Eggplant over Rice Noodles |
Ingredients
Yield:
2 Servings
1/3 box Rice Noodles , any width
1 eggplant, diced into 1 & 1/2" cubes
1 tablespoon salt
3 tablespoons olive oil
1 red bell pepper, julienned
1 medium onion, diced
6 cloves garlic, chopped
5 plum tomatoes, quartered lengthwise
3 Tbsp Garlic Chili Pepper Sauce
5 Tbsp Sweet Red Chili Sauce
1 tablespoon chopped fresh ginger
1/2 cup fresh basil, chopped juice from one lime
Cooking Instructions
1 Soak Rice Noodles according to package for sauté.
2 Place eggplant in strainer. Sprinkle eggplant evenly with salt. Let sit 20-30 minutes (to remove bitter juice).
3 Once eggplant has sat for appropriate time, press excess brown juice from eggplant.
4 In sauté pan, heat olive oil over medium high heat.
5 Stir fry eggplant until slightly brown, about 2 minutes.
6 Add red bell pepper, onion and garlic. Cook until they begin to soften, about 2-3 minutes.
7 Add drained Rice Noodles, plum tomatoes, Garlic Chili Pepper Sauce, Sweet Red Chili Sauce, ginger and basil.
Cook until tomatoes begin to soften but are not mushy, about 3 minutes. (If noodles begin to stick, add water as needed. Up to 1/2 cup (120ml) of water may be added.)
8 Stir in lime juice just before serving. Serve hot.
by PCT Thailand |
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