Sign In
Sign Up Now

Eggplant Thai Noodles

Active Time: 30 minutes
Total Time: 30 minutes
image for Recipe schema

Let Your Friends Try This Recipe!

Why we love it:

Unless you have a Thai grandma showing you the ropes (if you do, can I please meet her?!) and buying specialty ingredients, I admit that homemade Thai food never tastes quite like it does in restaurants, but it’s tons of fun to try and definitely still satisfies. This dish is quite easy to make and is sure to be a favorite. Check substitutions for ideas if you don’t like spicy food or eggplant.


  • 12 teaspoon Red Pepper Flakes (omit or reduce to adjust heat level)
  • 2 cloves Garlic
  • 1 pound Japanese Eggplant (or Chinese eggplant - they’re similar, or globe eggplant)
  • 1 teaspoon Vegetable Oil
  • 1 pound Rice Noodles (wide, if you can find them, or Pad Thai style)
  • 1 Yellow Onion
  • 1 Tablespoon Fish Sauce (optional but recommended)
  • 2 Tablespoons Oyster Sauce (or hoisin)
  • 4 Tablespoons Soy Sauce
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Water
  • 1 Jalapeño (or serrano, or thai chile, optional)
  • 1 Roma Tomato (see substitutions for can of tomatoes)
  • 2 Eggs
  • 12 bunch Cilantro (if you have it, or parsley, basil, or celery leaves)

Cooking Instructions

  • 2. GARLIC

    Mince the red pepper flakes and garlic into a fine paste - or as close as you can get. If you have a small bullet blender or chopper, this is a great time for it. Otherwise, peel and smash the garlic and add the red pepper flakes, and using your knife chop and mince as long as you can until they’re in small pieces or close to a paste consistency. Set aside.


    Trim the stem off the eggplant and dice into 1-2” pieces. Heat a large, heavy bottom sauté pan over medium heat and add the oil. When it’s hot, add the eggplant and cook, stirring often, for about 5-7 minutes while you prep the rest of the ingredients.

  • 4. NOODLES

    When the water is boiling, add the noodles and cook according to the package instructions. Some rice noodles say to boil them and others recommend that you turn off the heat and just let them steep in the hot water. When done, drain and rinse under cold water so they don’t overcook and stick to each other.

  • 5. ONION + PASTE

    Peel and slice the onion into thin julienne strips - this means to cut it in half, then with the cut side down, slice like spokes on a bike. Add the onion to the cooking eggplant.

    Add the reserved garlic/pepper flake "paste" to the pan as well.

  • 6. SAUCE

    Whisk together the sauces: fish sauce, oyster sauce, soy sauce, brown sugar, and water. It won’t look like much, but it will coat everything.


    If using, slice the jalapeño into rounds. Cut the tomatoes in half and then into 1” thick wedges. When the onions are browned and the eggplant is tender throughout, add the jalapeño and tomato to the pan and cook for 2 minutes.

  • 8. EGGS

    Crack the eggs into a small bowl and whisk. Set aside.

  • 9. FINISH

    If your pan is full with the veggies, we’ll do this in 2 batches. But, if your pan is large enough to accommodate the noodles, add them to the pan and toss to combine with veggies. Make a well in the center and pour in the eggs. Cook, scraping across the bottom of the pan a few times until they’re scrambled. The more you stir, the smaller the egg pieces, but the less you stir, the larger the eggs will set.

    Add the sauce to the pan and toss to coat. Cook for 2 minutes or until sauce simmers and coats everything.

    **If doing 2 batches, cook the eggs with the veggies, then add half the sauce to the veggies and cook for 1 minute. Then remove them to a large bowl. Add the noodles to the pan and the remaining sauce and cook for 2 minutes. Toss everything together in the large bowl**

  • 10. CILANTRO

    Wash and chop cilantro (or herbs you have) into large pieces, stems and all.

  • 11. SERVING

    Plate in large bowls and generously top with cilantro if using.,

Check out our new features!


    rice noodles are fine but use tamari instead of soy sauce, and make sure to look for GF oyster sauce. If you can’t find that, ok to use GF hoisin sauce, or omit it and use more tamari instead
  • VEGAN:
    look for vegan fish sauce and use hoisin instead of oyster sauce. If you can’t find vegan fish sauce, you can omit it and use a lime instead
    simply omit
    swap eggplant out for a tofu cubes, cauliflower florets, green beans, mushrooms, yams, or squash
    thick rice noodles are excellent but can be hard to find. Pad Thai noodles are widely available. If you can’t find any rice noodles, you can make this with flour based noodles, just cook according to the package. Crazy idea - use spaghetti!!
    the red pepper flakes can be adjusted or omitted and the jalapeño can also be reduced, omitted, or served on the side
    thin slices of chicken or pork or even beef work well. Sauté the meat before the eggplant, or when the recipe calls for eggplant if you’re using it instead of eggplant
    add sautéed shrimp or a seared filet of fish flaked over top
    this dish should be a hit with kids. You can sauté the components separately if they are choosy about things touching. Add protein that they like and a vegetable you know they like, perhaps carrots, broccoli, edamame, etc.
    you can use about half of a 15-ounce can of diced tomatoes
Rate this recipe:
1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5 (1 votes, average: 4.00 out of 5)
You need to be a registered member to rate this.
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan