Prep:

1. Make the sauce: Whisk together the Thai chili paste, oyster sauce, light soy sauce, fish sauce, tamarind paste, white sugar and water in a measuring cup (or small bowl) until combined well and set aside.
2. Prepare the fresh wide rice noodles: If using sheets of fresh wide rice noodles that are not already pre-cut, cut or (or gently tear) into 1-inch wide strips. If they have been previously refrigerated, remove from the fridge 20-30 minutes (or warm for 20 seconds in microwave on high) before cutting/tearing.
3. Prepare the fresh ingredients: Fill a medium bowl with water and stir in 1 TSP kosher salt. Slice the eggplant into 2-inch long and ¾-inch wide batons and transfer to the bowl. Allow to soak for 15-20 minutes. Pick the Thai sweet basil leaves off the stems and wash and pat-dry. Chop/slice the garlic, red chilies, prik kee nu green chilies (if using), large red chili, yellow onion as indicated in the ‘ingredients’ section. Using a mortar and pestle, pound the garlic, fresh Bird’s Eye red chilies and prik kee nu green chilies into a coarse paste and set aside. (Finely chop if you don’t own a mortar and pestle.) Drain the eggplant strips into a colander and pat-dry.

For the Thai Eggplant Noodles:

1. Dry-fry the eggplant: Heat 1.5 tablespoons canola oil in a large wok (or deep heavy bottomed frying pan) over medium-high heat. Once hot, add the eggplant strips and cook for 6-7 minutes, tossing occasionally, until lightly browned and tender. Transfer to a clean bowl and set aside. (Don’t worry if the eggplant strips are not fully tender. The residual heat will allow them to continue cooking and become tender while they sit in the bowl.)
2. Stir-fry the onion and aromatics: Heat the remaining 2 tablespoons of oil in the wok over high heat. Once hot, add the onion and stir-fry for 30-40 seconds until slightly softened. Add the smashed garlic and chilies paste and the large red chili slices. Stir-fry for 30 seconds until fragrant.
3. Cook the pork: Add the ground pork and season with ¼ teaspoon ground white pepper. Cook for 1-2 minutes, breaking the clumps with your spatula, until no longer pink and just cooked.
4. Add the noodles and sauce: Add the rice noodles and pour the sauce on top. Toss continuously until everything is evenly coated in the sauce.
5. Season and toss through basil: Season with the remaining ¼ teaspoon ground white pepper and add the Thai sweet basil leaves. Toss for 15-20 seconds or until the basil has slightly wilted, then switch off the heat.
6. To Serve: Divide evenly onto plates. Serve immediately while hot, with Thai chili powder and fish sauce with chopped chilies on the side if desired.