Thai Pumpkin with Egg

Thai Pumpkin with Egg
  • Yield : 1
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

This is really taste recipe from Thailand. Better to use Thai pumpkin, but if you cannot find it out the best substitution is Japanese pumpkin.


  • 2 cups Thai pumpkin (cut into bite-size pieces)
  • 2 tablespoons garlic (chopped)
  • 1 egg
  • 8 small Thai chili
  • 2 teaspoons white soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon white sugar
  • 1/2 cup water


Step 1

Take a small-sized pumpkin and remove outer skin and inner bits with seeds. Cut into bite-sized pieces.

Step 2

Take a medium-sized fry pan and preheat it. Add oil and chopped garlic and stir until they turn golden brown. Then add chopped chili and cook for about 10-20 seconds.

Step 3

Add the pumpkin and water, cover the pan and cook for 5 minutes until pumpkin cuts easily.

Step 4

As soon as pumpkin is ready remove the cover and make the rest water to evaporate. Then add sugar and stir well.

Step 5

Make some space for egg and crack, scramble it in the pan first, let it solidify, then coat the pumpkin. Add soy sauce and mix well.

Recipe Type: Tags: ,
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