Thai Pumpkin Stir Fry with Egg Recipe

Stir fried pumpkin is a Thai recipe not well known outside of Thailand. This is because Thai pumpkin stir fry (also known as Pad Fakthong in Thai) is more of a home-cooked dish in Thailand rather than one you would find at restaurants.That’s not to say the quality of the dish is any less than more well known recipes or ones commonly found in Thai restaurants. In fact, you can consider the fact that this recipe is predominantly cooked at home by native Thai people to give the dish a charm of authenticity. 

 Autumn is a great time of year to dig into this dish, simply because it’s the season for an abundant harvest of various squash and pumpkins, although if you can get your hands on Thai pumpkins, this can be enjoyed at any time of the year. Pumpkins in the west are more so associated with sweet recipes and desserts but in true Thai style, the boundaries of sweet and savoury flavours and ingredients are set aside to allow a dish packed with flavour to shine. The delicious flavours of the sweet, smooth and creamy texture of the Thai pumpkin combined with the tender and chewy texture of the minced meat and eggs, a match made in culinary heaven! Our tip for when preparing this would simply be to ensure all the pumpkin pieces are chopped in equal sizes to ensure this cooking method will adequately cook them evenly. 

Thai pumpkin stir fry is also a super healthy meal to prepare, given that it’s a fibre rich vegetable full of micronutrients and when paired with the eggs gives a boost of protein and meat, it’s certainly a recipe worth sharing with friends and family. Enjoy it as a light meal with rice, or alone for breakfast or even better, enjoy it Thai-breakfast style served with rice!  

Ingredients:

• 615g Thai pumpkin peeled & chopped
• 2 Large eggs or 3 small/medium eggs
• 220g Minced pork or turkey
• 2 Ttbsp vegetable oil
• 4 garlic cloves crushed
• 1 Tbsp golden mountain seasoning sauce
• 1 Tbsp oyster sauce
• 1 Tbsp light soy sauce
• 1/2 Tsp white sugar
• 1/8 Tsp white pepper
• 250ml water
• Handful of fresh Thai basil

Serve with:

• Thai cucumber thinly sliced (optional)
• Spring onions thinly sliced
• Jasmine rice (optional)

Method:

1. Peel the skin off the pumpkin, and chop it into around 1 inch chunks. Meanwhile, cook your rice according to packet instructions. 
2. Add the oil to a wok or pan and fry the garlic on medium heat for 1 minute. Then add the pumpkin and fry for several minutes until fragrant.
3. Add the water and cook on medium high heat, stirring occasionally to prevent sticking.
4. Add the sauces, sugar, pepper, and mix. When the pumpkin is semi-soft and about to finish cooking, add the minced meat in the middle and break it down. Stir everything carefully to evenly cook the mince, turning and folding over the food with a flat wooden spoon to prevent squashing the pumpkin.
1. Note - you want the water to evaporate fully whilst cooking the pork/pumpkin, but you don’t want the dish to be dry. Add more water if necessary to ensure the pumpkin is fully cooked. 
5. Add the basil and stir. Add the eggs and carefully stir the mixture on medium high heat. The egg should look soft/silky afterwards. 
6. Garnish with spring onions and serve with hot jasmine rice and cold cucumbers.