A simple yet delicious Thai recipe, Stir Fried Pumpkin
Fuk-Tong Pad Khai is a simple and easy Thai dish yet incredibly tasty.
It is great eaten with turmeric rice and can be eaten as a main meal with the rice or also as a side dish with flat bread or chapattis.
“Fuk-Tong” = Pumpkin in Thai
“Khai” = Egg in Thai
“Pad” = Stir Fried in Thai
Fuk-Tong Pad Khai Ingredients – for 2 people:
4 small Thai chillies
5 cloves of garlic
2 cups of Thai pumpkin cut into cubes
1 egg, beaten
2 tablespoons oil
1 teaspoon of sugar
2 tablespoons light soy sauce
½ cup of water
Note: Do not use the American style ‘Halloween’ pumpkins if you cannot find Thai Pumpkin. Butternut squash can be used instead.
How to make Fuk-Tong Pad Khai:
1. Cut the outer skin off of the pumpkin and remove the seeds from the inside.
2. Cut the flesh into cubes.
3. Chop up the garlic and chillies.
4. Heat the oil in a pan and fry the garlic until it becomes lightly browned and fragrant.
5. Then add the chillies and cook for a further minute.
6. Add the water and pumpkin into the pan and cover with a lid.
7. Cook for around 5-10 minutes until the pumpkin is softer. Then take off the lid and allow the remaining water to dry up.
8. Once the water is gone add the sugar and stir.
9. Make a small space to the side of the pan and pour in the egg, let it cook a bit in the pan first then coat the pumpkin with the egg.
10. Finally add the soy sauce and stir.
Serve with the turmeric rice and a fresh sprig of Coriander to garnish.
Enjoy!
Rice:
For the Turmeric rice, cook ½ cup of rice with a teaspoon turmeric power and add salt to taste.
Optional Chapatti’s:
For an easy homemade chapatti recipe, mix 200g of whole wheat flour with a large pinch of salt and mix in 150mls of warm water.
Kneed the dough for about 10 minutes, divide into equal sized pieces (should make around 6) then roll them out as thin as you can. Cook them on both sides in a hot pan, no oil needed.
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