Photograph of the finished Pad fak thong sai khai

Thailand · Bí đỏ xào trứng kiểu Thái

Pad fak thong sai khai

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Onion Onion 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Oyster sauce Oyster sauce 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Oil Oil 3 ¼ tbsp
  • Photograph of Thai basil Thai basil 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Peel the pumpkin and slice it thinly, about 5 mm thick, so it cooks faster.
  2. 2 Sauté the garlic in oil for 30 seconds, then add the onion and stir-fry for 1 minute.
  3. 3 Add the pumpkin and stir for 2 minutes, then add 3 tablespoons of water, cover and simmer for 4 minutes.
  4. 4 Push the squash aside, crack the eggs into the pan and stir for 1 minute.
  5. 5 Season with fish sauce, oyster sauce, and sugar, mix well, then turn off the heat and add Thai basil.
Start cooking