2 tablespoons fresh lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1 tablespoon plus 5 tsp. peanut oil
1 pound large shrimp, peeled and deveined
3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
5 cloves garlic, thinly sliced
2 Fresno chilies, seeded and slivered
1 scallion, thinly sliced (about 1/4 cup)
1 cup loosely torn basil leaves
Lime wedges, for serving
Cooked rice noodles, optional
1. In a small bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp. water.
2. In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl.
3. Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
4. Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to 1 minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.