Thai Iced Milk Tea, also known as Cha Yen is a sweet, vibrant tea made with Thai tea mix, sugar,sweetened condensed milk and evaporated milk. Strong tea is brewed using special Thai tea leaves and poured over ice. The Tea has a unique bright orange colour to it which comes from the special Thai tea...
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Chicken Curry Laksa is a delicious noodles soup made with curry coconut milk broth, chicken and vegetables. This is a popular dish originated in Malaysia and is now served all over the world. My version of curry laksa recipe takes just less than 30 minutes to make, but taste so much better than restaurant ones....
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This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.
This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.
If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner.
Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.
Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.
Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.
Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.
Thai Red Chillies: Thinly sliced, added at the end for heat and colour.
Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.
Sesame Seeds: Sprinkled on top for a nutty finish.
Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.
The most common reason is skipping or rushing the salting step. If the eggplant still has moisture in it, no amount of air frying will make it crispy. Salt it for the full 45 minutes, then pat it completely dry before coating with tapioca flour. Also make sure you’re not overcrowding the basket; the pieces need space for the hot air to circulate.
Zucchini, sweet potato, and cauliflower all work well with this same method and sauce. Adjust the air frying time based on the vegetable since some cook faster than others. The sauce and aromatics stay the same.
Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately in the air fryer first, then add everything to the sauce together at the end.
You can, but eggplant absorbs oil like a sponge, which is exactly what this recipe is trying to avoid. The air fryer gives you the same crispiness with barely any oil. If you do deep fry, make sure the oil is very hot so the eggplant spends less time in it.
This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:
Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders.
If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant.
This article was researched and written by Harita Odedra.
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Aloo chana chaat is a tasty and healthy Indian street food recipe . It can be made easily and quick. This is also known as potato chickpea chaat and spicy aloo chana salad. This easy snacks recipe uses easily available ingredients like boiled potatoes, chickpeas, onions, tomatoes and coriander leaves. These are mixed with green...
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These Thai drunken noodles are hands down the spiciest, most flavourful noodle dish we make at home. If you love heat, garlic, and a good wok-tossed noodle, you’re going to love this.
Thai drunken noodles, also known as Thai pad kee mao, are one of the most popular Thai restaurant dishes, and they’re actually really easy to make at home. The fresh crushed chillies and garlic give the noodles this incredible heat, and the oyster-soy sauce brings a rich, savoury depth that ties everything together.
The whole recipe takes about 25 minutes, which is probably faster than waiting for delivery. If you’ve tried our peanut butter ramen or bibim guksu, you know we love our noodles in this house. They’re perfect for a weeknight dinner when you want something that feels special but doesn’t take long.
Chicken Thighs: Boneless and cut into thin strips. Thighs stay juicy and tender even on high heat in the wok.
Marinade: Cornflour, sugar, soy sauce, and water. A quick marinade that keeps the chicken tender during stir-frying.
Sauce: Oyster sauce, soy sauce, dark soy sauce, fish sauce, and crushed pepper.
Thai Red Chillies & Garlic: Crushed together into a fresh paste for heat and flavor. If you can’t find Thai red chillies, you can replace it with Serrano Peppers or Indian bird’s eye chilli for similar heat and flavor profile.
Vegetables: Broccoli florets, carrot juliennes, and baby corn for crunch and colour.
Noodles: Even though pad kee mao traditionally uses flat noodles, I prefer to use instant noodles as they’re quick and convenient. However, any noodles work for this recipe.
Oil: Sunflower or any neutral cooking oil with a high smoke point. I would avoid olive oil for this recipe.
Drunken noodles or pad kee mao is a popular Thai stir-fried noodle dish known for its bold, spicy flavours. The name supposedly comes from the idea that these noodles are so spicy and flavourful that they’re the perfect thing to eat after a night out/after drinking. Whether or not that’s true, they’re one of the most ordered dishes at Thai restaurants worldwide.
They’re very different dishes. Pad thai is sweet, tangy, and nutty with a tamarind-based sauce and crushed peanuts on top. Drunken noodles are bolder and spicier, with a savoury sauce built on oyster sauce, soy, and fish sauce. Pad thai is delicate, drunken noodles are fiery. If you like heat, drunken noodles are usually the more satisfying order.
Thick, flat rice noodles are the most traditional choice. Udon noodles also work well because they’re chewy and hold the sauce nicely. Avoid thin noodles like vermicelli or angel hair as they get lost in the bold sauce and break apart too easily in the wok.
Yes. Skip the chicken and add firm tofu or extra vegetables like mushrooms, bell peppers, and snap peas instead. For a vegan version, replace the oyster sauce with a vegetarian oyster sauce and skip the fish sauce or use a soy-based substitute.
Thai drunken noodles are a complete meal on their own, but if you want to build a bigger spread, you can pair the pad kee mao recipe with:
The reason your stir-fry never tastes quite like a restaurant’s comes down to one thing: heat. A commercial wok burner in a Thai or Chinese restaurant puts out over 200,000 BTUs. Your home gas stove maxes out at around 15,000-18,000 BTUs. That’s roughly ten times less heat. At restaurant temperatures, the wok surface reaches over 370°C, which is where a phenomenon called “wok hei” or “breath of the wok” happens. Oil aerosolises, catches fire for a split second as the chef tosses the food, and drops back down, infusing everything with that signature smoky, charred flavour. You can’t fully replicate this at home, but cooking in small batches on the highest heat your stove can give, which is what this recipe does, gets you the closest.
I hope these Thai drunken noodles bring the same kind of excitement to your dinner table that they’ve brought to ours. They’re bold, they’re spicy, and they come together so easily that you’ll wonder why you ever bothered ordering them. Tag me on Instagram @my_foodstory when you make them, I’d love to see your bowls!
This article was researched and written by Harita Odedra.
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