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Thai Stir fried pumpkin and egg Recipe

Ingredients

How to make it

  • First off, a warning. For those of you who have never cooked with Fish Sauce, it smells like what it is; fermented fish. The smell is especially strong when you're adding it to a hot pan, as we are here. The smell can be very off putting to a western palate, but trust me, it doesn't taste like it smells. The first time I tried this recipe, I almost threw it out without trying it, but try it I did and it was lovely. I sometimes have it for a late breakfast, without the rice, on rainy fall days.
  • Bring 1 l of water to boil in a large saucepan, and boil pumpkin until soft but not mushy, about 5-7 minutes. Drain and set aside.
  • While pumpkin is boiling lightly beat eggs together in a bowl. Set aside.
  • In a large wok over medium heat, add oil and fry pumpkin until heated through, stirring occasionally, about 5 minutes. Add sugar and fish sauce, stir to combine. Pour eggs over pumpkin and allow to set, without stirring, for about two minutes. Continue to cook at low heat, stirring mixture only occasionally.
  • Serve hot, garnished with basil leaves, with rice as part of a southern Thai meal.

Reviews & Comments 2

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    " It was excellent "
    turtle66 ate it and said...
    this sounds fantastic..:)
    Was this review helpful? Yes Flag
  • kismet 17 years ago
    I think I read somewhere that if you cooked a stalk of Celery in the pot that has an offensive cooking odor such as Cabbage,Brussels Sprouts that it is suppose to curb some of the odor,maybe it would work in this,don't know just thought that I would throw it out for consideration.Thank-you for the recipe,different.
    Kind Regards
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hollymayb Baltimore, Maryland

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