The krapow treatment applied to its best student — eggplant that chars silky and drinks the sauce.
Spicy
$16
Where it comes from
Long eggplant is the quiet genius of the Thai wok: charred, its flesh turns custard-soft and holds chili-basil sauce the way bread holds butter. Pairing it with krapow's fire is a vegetable-lover's classic all over Thailand — proof the dish never needed meat to be beloved. Same roaring flame, same holy basil finish. The eggplant does the rest.
Not sure how to judge a plate like this? Read our field guide to the best Thai food in Orange County — five signs of a real Thai kitchen, and what to order once you’re in one.
