Bitter Melon and Eggs/ Mara Pad Kai

"A Thai dish that lets you use bitter melon, which certainly lives up to its name!"
photo by Chef Malika Tao photo by Chef Malika Tao
photo by Chef Malika Tao
Ready In:




  • Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces.
  • Beat the eggs in a bowl with 1 to 2 tsp of light soy sauce and a dash of ground white pepper.
  • Heat a wok until its surface begins to smoke.
  • Swirl in the oil and let heat 10 to 15 seconds.
  • Add the bitter melon and sauté in the oil for about one minute.
  • Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften.
  • Spread the melon pieces thinly over the wok surface.
  • Pour the beaten eggs evenly over the melon pieces.
  • Let eggs set about half a minute, then flip the mixture over to cook the other side.
  • Cook until eggs are set and lightly browned.

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  1. I didn't know much about bitter melon, other than what I've read. My husband picked one up at an ethnic grocery store and after learning what it WAS, I searched for recipes to use it. This was, by far, the easiest one, and we think it was very tasty. In the future we will use this as a brunch dish for our friends who like to try different things.


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