Kai Mot Phat (Stir-fried Ant Eggs)


  • 2 Tbsp vegetable oil
  • 1 head  of garlic,
  • 1 stalk lemongrass, finely chopped
  • 5-15 small "phrik ki nu" Thai  chillies
  • 1 large mild red chilies, roughly chopped
  • 3 plump green onions (scallions), white and green parts roughly chopped.
  • 3 Thai aubergines
  • 3 small red onions (hom)
  • 2 handfuls of ant eggs (kai Mot Daeng)
  • about 1 to 2 tsp fish sauce
  • 1 lime leaf, rolled and sliced thinly into slivers


  1. In a low glowing charcoal bbq fire, place the aubergines, the garlic, and the chillie in the coals to roast.
  2. When each are cooked remove them from the fire and allow to stand aside to cool.
  3. Brush any black char off the vegetables and pound them into a well mixed pulp called the kheuang.
  4. Prepare the red onions by slicing them into regular segments.
  5. Place half the cut onions, three smashed and  diced garlic cloves, the chopped lemon grass and 2 Tbsp of oil into a skillet or wok. Stir fry until the garlic just starts to turn brown.
  6. Add the fish sauce, ant eggs, three quarters of the green onions and the roasted pulped kheuang and stir-fry 1 to 2 minutes. Add the lime leaf slivers, give the dish a final stir over high heat, and scoop the lot into a  serving bowl.
  7. Add the remaining red onion and green onion slices and mix it together or simply throw them on the top of the dish as a fresh garnish.
  8. Serve immediately, with sticky rice.and most enjoyed by eating small balls of sticky rice dipped into the egg mixture.

The dish shouldn't be over-cooked after the ant eggs are added. The idea is something like a soft cooked egg  :) The texture is quite smooth and one of the most enjoyable traditional Northern and North-eastern dishes.