Thai Stir-Fried Pumpkin: A Simple Recipe for Fuk-Thong Pad Khai

Fuk-Thong Pad Khai, or Thai Stir-Fried Pumpkin with Egg, is a delightful and simple Thai dish. It is typically served with warm rice. The main ingredient is pumpkin, specifically Japanese pumpkin, also known as kabocha. This type of pumpkin is ideal for soups, stews, and stir-fries due to its sweet and tender flavour.

• 400 g Japanese pumpkin (kabocha)
• 2 Tbsp vegetable oil
• 1-2 cloves garlic, minced
• 150 g minced pork or chicken
• 2 eggs
• ½ tsp fish sauce
• ¼ tsp sugar
• 1 pinch pepper
• 1-2 Tbsp chopped spring onions
• 1 Tbsp oyster sauce

• Saucepan
• Frying pan
• Knife
• Cutting board

Procedure

1. Remove seeds from the pumpkin and peel off the skin. Cut into 1-inch cubes and wash well.
2. Place the pumpkin in a saucepan, cover with water, and bring to a boil. Cook until tender, then drain.
3. Heat oil in a frying pan and fry the garlic until lightly browned and fragrant.
4. Add minced pork to the pan and cook until nearly done.
5. Add the cooked pumpkin to the pork in the pan.
6. Crack eggs into the pan and cook them.
7. Stir eggs with pumpkin and minced pork.
8. Add fish sauce, sugar, pepper, spring onion, and oyster sauce. Stir well.
9. Serve hot with warm rice.

Nutritional Values