Thai cuisine · Vegetable Dishes

Pad Mara Khai

Thinly sliced bitter melon stir-fried with garlic in a wok and set with beaten egg into soft curds.

Ingredients · for 4 servings

• 1 bitter melon (about 400 g)
• 4 eggs
• 5 cloves garlic
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp white pepper
• 1 tsp salt
• 3 tbsp vegetable oil

Instructions

1. Halve the bitter melon lengthwise, scrape out the white pith completely with a spoon, and slice the flesh into 3 mm thin half-moons.
2. Mix the slices with the salt, let sit for 10 min, then rinse briefly under cold water and squeeze out well – this removes some of the bitterness.
3. Whisk the eggs smooth with soy sauce, sugar and white pepper, and finely chop the garlic.
4. Heat the oil in a wok until very hot, fry the garlic for 20 sec and add the bitter melon; stir-fry for 3–4 min until the slices turn glossy and take on some color.
5. Pour the egg mixture over the vegetables, let it set for 30 sec, then fold through in broad strokes with the spatula until soft, moist egg curds form.
6. Remove from the heat immediately, slide onto a warmed platter, and serve hot with jasmine rice.