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pad keh mau

(1 rating)
CookingTexasStyle avatar
Recipe by
Laura Perovich
@CookingTexasStyle
San Antonio, TX

So yummy and easy to make. Mom tested kids approved = )

(1 rating)
yield 6 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For pad keh mau

  • 1 lb
    pork tenderloin
  • 1 md
    eggplant
  • 1 md
    onion
  • 1 lg
    red bell pepper
  • 2 Tbsp
    fish sauce
  • 3 Tbsp
    soy sauce, low sodium
  • 2 tsp
    lime juice
  • 3 Tbsp
    water
  • 2 tsp
    red pepper flakes. add more if you like heat.
  • 1 tsp
    cornstarch
  • 10
    fresh sweet basil leaves or 1 tbsp dried
  • vegetable oil
  • kosher salt
  • black pepper

How To Make pad keh mau

  • 1
    Prep the veggies: To prep eggplant cut off stem and the bottom. Leave on skin. Cut into 1/2 inch thick slices. Then stack and cut into strips. Cut onions and bellpepper into strips
  • 2
    In a small bowl, whisk together the fish sauce, soy sauce, lime juice, water, red pepper flakes and cornstarch. Set aside.
  • 3
    Season pork with salt and pepper to taste. Easy on salt because pork is salty. Soy sauce and fish sauce are salty as well)
  • 4
    In a large skillet or wok, heat 2 tspn of vegetable oil over medium heat. When it's barely smoking add half the pork and stir. Stir constantly and cook for about three to four minutes. Remove the first batch of pork and place in bowl. Repeat with the rest of the pork. Add more oil if needed. Remove second batch.
  • 5
    Add 2 tbsp of oil to the same pan. When oil is barely smoking add eggplant. Cook stirring occationally. About three minutes (I like mine to be firm) Remove and place in bowl with pork.
  • 6
    Add more oil if needed to pan then add onions and bellpepper. Cook stirring often until onions are clear. About two to four minutes.
  • 7
    Increase the heat and stir in pork and eggplant to onions and bellpepper. Whisk in sauce and allow to thicken. About four minutes. Toss in Sweet basil leaves wait a minute and then serve.
  • 8
    Serve over a bed of steamed white rice. Enjoy. Make sure to not overcook the vegetables. Keep them firm.
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