Fuk-thong pad khai

From Cookipedia

Fuk-thong pad khai
Fuk-thong pad khai
Calories per serving:243
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Panrapee Satienpisarn
First published:24th October 2014

Fuk-thong pad khai (Fuk-Thong means pumpkin in Thai) or Thai stir fried Pumpkin with egg is a delicious and simple Thai dish. It usually served with warm rice. Pumpkin is the main ingredient and when purchasing the pumpkin it must be firm and heavy for its size. The best choice of pumpkin is Japanese pumpkin (kabocha). It is excellent for using in soups, stews and fry. The flavour is sweet and tender. Pumpkin also has vitamin a, as well as, vitamin c, phosphorus, β-carotene, calcium and flour. It may reduce the chance of cancer, heart disease and anti-ageing.


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  1. To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Then slice the pumpkin into 1-inch cubes and wash well with water.
  2. Heat the oil in a pan and fry the garlic until it becomes lightly browned and fragrant.
  3. Add the minced pork to the pan wait until the pork nearly cooked.
  4. Cut the pumpkin and place in a saucepan and cover with water. Bring to the boil and cook until tender. When it is soft drain and then add to the pork.
  5. Crack the eggs into the pan.
  6. Once the eggs are cooked, stir with pumpkin and minced pork.
  7. Add the other ingredients: fish sauce, sugar, pepper, garlic, onion, oyster sauce and stir.

Serving suggestions

Served with warm rice.

See also

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