Pumpkin Stir-fry (Pad Fuk Tong )


Halloween is tomorrow and you may end up with a lot of pumpkin flesh to use up. We don't celebrate Halloween much in Thailand, its a western thing that's only done in discotechs and restaurants. However we do eat this pumpkin stir fry all year round. This stir-fry is a great alternative to meat dishes and a great way to use up the pumpkin you hollow out of the lantern!

50 gms Pumpkin
2 Eggs
30 gms Chopped Celery
20 gms Chopped Spring Onion
10 gms Chopped Coriander Leaves
10 gms Sliced Onions
20 ml Water
1/2 Teaspoon Sugar
3 Garlic Cloves
2 Tablespoons Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1/4 Teaspoon White Pepper
3 Tablespoons Oil

1. Peel and slice the pumpkin.
2. Chop the garlic, add to a frying pan together with the oil and fry for a few seconds to release the aroma of garlic.
3. Add the eggs in and stir-fry the eggs until half cooked.
4. Add the pumpkin, spring onion, celery, onions, water, fish sauce, oyster sauce, sugar, light soy sauce and white pepper (basically, everything but the coriander leaves).
5. Stir fry for 1 minute.
6. Garnish with coriander leaves.

Serve With
Thai Fragrant Rice

Browse Recipes