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Thai Stir-Fried Pumpkin, 'Pad Phuk Tong'

Thai Stir-Fried Pumpkin, 'Pad Phuk Tong'

Many people may not realize that pumpkin, or any seasonal gourd, is an ingredient in many Thai recipes. This recipe works best with good old American halloween-style field pumpkin.


For 4 Person(s)


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Method for Thai Stir-Fried Pumpkin, 'Pad Phuk Tong'

Heat the oil in a wok until very hot. Add garlic, stir-fry until golden brown. Add meat or tofu and saute until cooked. Add pumpkin, stock, oyster sauce, soy sauce, seasoning sauce and sugar. Stir together and cover for 3 minutes or until pumpkin is almost done. Break the eggs into the wok and stir, add green onion, remove from heat and serve with fresh steamed jasmine rice.


Overall Rating (4)

4.5 out of 5 stars
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People in this conversation

  • meenakshi

    Rated 4 out of 5 stars

    i want to know the difference between soy and soya sauce? want to learn more vegetarian recpies , i had once eaten BAI KHPAO VEGETARIAN VERSION USING SOYA GRANULES IN MY COUSIN PLACE CAN U PLEASE SHARE THAT RECIPIE WITH US?

  • Anonymous

    Rated 4 out of 5 stars

    Soy and Soya sauce are the same thing. Just as soya beans and soy beans are the same.

  • AsianFusion

    Rated 4 out of 5 stars

    Soy are the actual beans, while soy/soya sauce is the fermented soy beans that have been turned into a sauce.

  • Suzy

    Rated 5 out of 5 stars

    I made this dish and it is exceptional! Full of flavour , lovely texture and simple.


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