Thai Basil-Lime Quail Eggs (Pad Kra Pao Style)

Ingredients

• 18 eggs quail eggs
• 3 medium zucchini noodles
• 1 cup fresh Thai basil (or sweet basil)
• 3 cloves garlic
• 2 chiles Thai chili (or serrano), finely chopped
• 2 tbsp lime juice
• 1.5 tbsp fish sauce
• 1 tbsp soy sauce (low-sodium)
• 1 tsp brown sugar (or palm sugar)
• 2 tbsp neutral oil (avocado/canola)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (20 minutes): Make zucchini noodles (spiralize or julienne). Mince garlic and chop chili. Roughly tear basil leaves. Juice the limes.

2. 2

   Cook (15 minutes), Step 1: Heat 1 tbsp oil in a large skillet over medium-high. Add quail eggs and pan-fry until just cooked and lightly blistered on the outside, about 6–8 minutes. Transfer to a plate.

3. 3

   Cook (15 minutes), Step 2: In the same skillet, add remaining 1 tbsp oil. Sauté garlic and chili until fragrant, about 30–60 seconds.

4. 4

   Cook (15 minutes), Step 3: Stir in fish sauce, soy sauce, and brown sugar. Simmer briefly, then add lime juice. If using cornstarch slurry (cornstarch + water), stir it in and cook 30–60 seconds until glossy.

5. 5

   Cook (15 minutes), Step 4: Add zucchini noodles to the sauce and toss 1–2 minutes until just tender. Return quail eggs to the pan, add basil, and toss until basil wilts, about 30–60 seconds. Serve immediately.