Name: Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)
Ingredients: 400 g Japanese pumpkin (kabocha); 2 Tbsp vegetable oil; 1–2 cloves garlic, minced; 150 g minced pork or chicken; 2 eggs; ½ tsp fish sauce; ¼ tsp sugar; 1 pinch pepper; 1–2 Tbsp chopped spring onions; 1 Tbsp oyster sauce

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Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin) History

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Imported from Wikibooks revision 4511512

Aug 12, 2026 8:46 PM