📝 About This Recipe
A beloved Thai home-cooking staple, Pad Fak Tong transforms humble pumpkin into a creamy, savory-sweet masterpiece. This dish balances the natural earthiness of Kabocha squash with the salty depth of oyster sauce and the aromatic punch of Thai basil. It is a comforting, nutritious stir-fry that showcases the beautiful contrast between tender pumpkin and fluffy, scrambled eggs.
🥗 Ingredients
Main Ingredients
- 500 grams Kabocha Squash (Thai Pumpkin) (peeled and sliced into 1/2 inch thick bite-sized wedges)
- 3 Large Eggs (at room temperature, lightly whisked)
- 5 cloves Garlic (smashed and finely minced)
- 3 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1/2 cup Water or Chicken Stock (to help steam the pumpkin)
The Seasoning Sauce
- 2 tablespoons Oyster Sauce (provides umami and body)
- 1 tablespoon Light Soy Sauce (for saltiness)
- 1 teaspoon Fish Sauce (for authentic Thai aroma)
- 1 tablespoon Coconut Sugar (or palm sugar, finely chopped)
- 1/4 teaspoon White Pepper (ground)
Aromatics and Garnish
- 1 handful Thai Basil (Horapha) (fresh leaves only)
- 1 piece Red Spur Chili (sliced diagonally for garnish and mild heat)
- 1 teaspoon Crispy Fried Garlic (optional garnish)
👨🍳 Instructions
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1
Prepare the pumpkin by removing the seeds and peeling the tough skin. Slice it into uniform wedges, about 1/2 inch thick, to ensure even cooking.
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2
In a small bowl, whisk together the oyster sauce, light soy sauce, fish sauce, coconut sugar, and white pepper until the sugar is mostly dissolved.
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3
Heat a wok or large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the surface.
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4
Add the minced garlic to the hot oil. Stir-fry for about 30 seconds until fragrant and just beginning to turn golden brown, being careful not to burn it.
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5
Add the pumpkin wedges to the wok. Toss well to coat every piece of pumpkin with the garlic-infused oil for about 2 minutes.
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6
Pour in the water or chicken stock. Cover the wok with a lid and reduce heat to medium. Let the pumpkin steam for 5-7 minutes.
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7
Check the pumpkin for doneness by piercing a piece with a fork. It should be tender but still hold its shape (not mushy). If the water has evaporated but the pumpkin is still hard, add a splash more water.
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8
Once the pumpkin is tender and the liquid has mostly reduced, pour the prepared seasoning sauce over the pumpkin. Toss gently to glaze the pieces.
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9
Push the pumpkin to one side of the wok. Add the remaining 1 tablespoon of oil to the empty space.
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10
Pour the whisked eggs into the empty space. Let them sit undisturbed for 15-20 seconds until the bottom sets.
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11
Gently fold the eggs to create large, soft curds. When the eggs are about 80% cooked, fold the pumpkin back into the eggs.
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12
Add the sliced red chili and the fresh Thai basil leaves. Turn off the heat immediately.
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13
Toss everything one final time; the residual heat will wilt the basil and release its anise-like aroma without turning it black.
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14
Transfer to a serving platter and garnish with an extra sprinkle of white pepper or crispy fried garlic if desired.
💡 Chef's Tips
Use Kabocha squash (Japanese pumpkin) for the best results, as its starchier texture holds up better than butternut or carving pumpkins. Do not over-stir the pumpkin while it is steaming; you want the pieces to remain intact rather than turning into a mash. If you prefer a vegetarian version, substitute the oyster sauce with mushroom sauce and the fish sauce with extra light soy sauce. Ensure your eggs are at room temperature to achieve a fluffier, more tender texture when they hit the wok. If the dish looks too dry, add a tablespoon of water at the very end to loosen the sauce into a silky glaze.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steaming Jasmine rice to soak up the savory sauce. Pair with a Thai-style crispy fried egg (Kai Dao) with runny yolk for extra indulgence. Serve as a side dish to a spicy Thai curry like Gaeng Keow Wan (Green Curry) to balance the heat. Enjoy with a side of Prik Nam Pla (fish sauce with chopped chilies and lime) for those who like an extra salty-sour kick. A chilled glass of Thai iced tea or a crisp Singha beer complements the savory-sweet profile perfectly.