Fried Vegetables with Nam Prik

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

Nam prik is the universal Thai sauce. It can be served as a condiment, but it is more often used as a dip for fresh or cooked vegetables.


  • 3 large (US extra large) eggs
  • 1 aubergine (eggplant), halved lengthways and cut into long, thin slices
  • ½ small b


  1. Beat the eggs in a large bowl. Add the aubergine, butternut squash and courgette slices. Toss the vegetables until coated all over in the egg, then season with salt and pepper.
  2. Heat the oil in a wok. When it is hot, add the vegetables, one strip at a time, making sure that each strip has plenty of egg clinging to it. Do not cook more than eight strips at a time