Summer Pad Thai with Eggplant and Corn
I’m loving a home made Pad Thai with loads of local summer veggies! Toss in fresh mint, peanuts and bean sprouts for a fresh crunch
Make the master pad thai blender sauce. See below:
Soak the rice noodles for 10 minutes in plenty of warm water to cover. Drain, set aside. (will soften further in the stir-fry.)
In a wok or cast iron skillet , add 3 tablespoons of oil, raise heat to high and add the eggplant. Stir to distribute the oil, then leave to darken. When golden brown, reduce the heat to medium and saute until eggplant has softened, about 5 minutes.
Add the shallots and cook, stirring for 3 minutes until they are golden. Add the corn, stir in add the thai blender sauce, the reserved drained noodles and 4 T. of peanuts.
Reduce heat to low and stir all with tongs. Cook to combine all the flavors, about 3 minutes. Taste and add some sea salt if necessary. Add a sprinkle more sugar if desired.
Add the mint leaves, stir in.
Serve the Pad Thai in a large bowl, or individual bowls.
Top reserved 2 T. crushed peanuts and bean sprouts.
Garnish with extra mint sprigs. Serve with caramelized lime halves alone side.
* Can use summer large bulb purple scallion
Caramelized Lime Halves:
Heat a stick proof skillet with a small amount of neutral oil, set to moderate heat.
Cut one lime in half, add 2 t. coconut palm sugar (can use light brown sugar) on a small plate.
Dip each cut lime half in the sugar to coat.
Cook the lime halves, sugared side down until caramelized, about 3 minutes.