Stir-Fried Pumpkin with Chiles and Basil (Fakthong Pad Bai Horapa)
A flavorful Thai stir-fry combining tender pumpkin cubes with aromatic garlic, onions, and Thai basil, finished with spicy red chiles. This savory-sweet dish is seasoned with soy sauce, oyster sauce, and honey for a perfect balance of flavors.
4 servings
20 min
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Ingredients
- •8 cloves garlic
- •120 g onions
- •100 ml Vegetable Stock
- •600 g pumpkin
- •2½ tbsp soy sauce
- •2 tbsp oyster sauce
- •1½ tbsp honey
- •4 handfuls Thai basil leaves
- •3 whole red chiles
- •to garnish
Cooking Instructions
- 1.
In a heavy wok, stir-fry garlic and onion using half of the vegetable stock, until browned. Add pumpkin cubes, moisten with remaining vegetable stock and stir constantly until pumpkin is cooked. Season with soy sauce, oyster sauce and honey. Sprinkle with Thai basil leaves and sliced red chile. Serve with brown rice.
20 min
