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Thai Cucumber and Egg Recipe

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Thai cucumber and egg recipe, here to rescue your busy weeknights! This quick and easy one-pan dish is a mix of simple ingredients, stir-fried to perfection, and traditionally served with rice.

Close-up of Thai cucumber and egg stir-fry in a wok.

For more easy Thai egg recipes, try this healthy Thai steamed egg or the savory minced pork omelette.

Cucumber stir-fry with egg

A lightning-fast vegetable stir-fry full of flavor and rich, tender egg. A bit salty, a touch sweet, and perfectly delicious

You’ll LOVE how quick it comes together.

Feel free to toss in whatever vegetables are laying in your fridge, like crispy broccoli or fresh carrots.

Close-up of cucumber stir-fried with egg.

And for those who love a bit more protein, why not add some chicken or beef? Tang kwa pad kai (the Thai name for this dish) is so easy to customize!

Whether you’ve just dashed through the door after a long day or you’re simply craving something downright delicious, this stir-fried cucumber and egg is just a few sizzles away.

Why try tang kwa pad kai

  • It’s filling yet light on the stomach: This cucumber recipe is that perfect balance of leaving you satisfied without feeling weighed down. It’s comfort food that leaves you feeling satisfied.
  • Made with simple ingredients: If you’re a fan of Thai cuisine, you’ll most likely have all the ingredients in your kitchen pantry.
  • It’s so easy and full of flavor: So, I threw everything in a wok and briefly stir-fried it. The result? Cucumbers that were slightly sweet and irresistibly crunchy. The eggs were richly flavored with savory notes of oyster and golden mountain sauce.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Top-view of ingredients for Thai cucumber and egg stir-fry: cucumber slices, white sugar, oyster sauce, golden mountain sauce, eggs, garlic, and water.
  • Cucumber – English or Japanese cucumbers are great for stir-frying.
  • Eggs – Eggs add a rich, creamy texture that clings to each slice of cucumber.
  • Garlic – The base of most Thai stir-fry dishes, minced garlic adds aroma and a pungent flavor.
  • Oyster sauce – A single visit to an Asian grocery store or a visit to Asian markets, and you can start cooking! Both oyster sauce and golden mountain are easily available at Asian supermarkets or markets.
  • Golden mountain sauce
  • White sugar – Crucial for balancing out the flavors, providing a subtle sweetness that’s necessary for countering the saltiness of the sauces.
  • Water – For creating a stir-fry sauce and ensuring everything is well sauced up.
  • Oil – Use a neutral oil with high smoke point, like vegetable oil or sunflower oil.

Short recipe video

How to make Thai cucumber and egg recipe

  1. Garlic turning golden in oil.

    Preheat oil in a non-stick wok or pan over medium-high heat. Sauté garlic until it’s golden and fragrant.

  2. Golden scrambled eggs with garlic in a wok pan.

    Crack two eggs into the pan, stirring to blend them with the fragrant garlic.

  3. Fresh cucumber slices and seasonings added to scrambled eggs in a wok.

    Then, add the remaining ingredients: cucumber slices, oyster sauce, golden mountain sauce, sugar, and water.

  4. Thai cucumber and egg stir-fry in a sizzling wok.

    Stir everything together well. For a crunchier bite, briefly stir-fry the cucumber. If you prefer a softer texture, stir-fry until soft to your taste. Serve immediately.

Kitchen tools

  • Cutting board and chef’s knife
  • Measuring spoons and cups
  • Large wok pan with spatula

Recipe notes

  • Cucumber texture: Give it a quick stir-fry for a crunchy texture, or cook for longer for softer cucumbers.
  • Control the heat: Use medium-high heat for a crisp finish. Adjust as needed.
  • Adjust to taste: Balance the sweet and savory flavors to taste, increase or decrease seasonings as you like.

How to serve

Serve your Thai cucumber and egg stir-fry hot and fresh right out of the wok. It pairs best with a side of jasmine rice.

This easy dish makes a great side with other Thai food like som tum Thai, a spicy Thai salad, and gai pad med mamuang, a delicious Thai cashew chicken stir-fry.

How to store and reheat

Leftovers can be stored in an airtight container in your refrigerator for up to 2 days. The cucumbers might lose their crunch, but it’ll still taste good.

Reheating instructions: Warm in a pan over medium heat until heated through. Avoid the microwave.

Fun facts

This dish is often prepared for special occasions in Isan, a rural region in Northern Thailand.

In my family, this egg meal is a staple at family gatherings.

It’s a common meal at the occasion of someone become a monk, weddings, or someone’s funeral.

In Thailand, no event is complete without an array of food.

Frequently asked questions

What type of cucumber is best for this stir-fry?

You can use any type of cucumber suited for stir-frying, like English or Japenese.

Can I add other vegetables or proteins to this dish?

Yes, easily. Feel free to switch up the veggies or protein.

Is this dish spicy?

No, this is not a spicy dish.

What is golden mountain sauce, and is there a substitute?

Golden mountain sauce is a Thai seasoning sauce similar to soy sauce but with a slightly different flavor profile. If you can’t find it, try using Maggi sauce and adjust the quantity to taste.

Can I make this ahead of time?

A cucumber stir-fry is best served fresh to maintain the crunchy texture. However, you can slice them ahead of time and keep them in the fridge until you’re ready.

More Thai vegetable stir-fry recipes you’ll love

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Thai Cucumber and Egg Recipe

Close-up of Thai cucumber and egg stir-fry in a wok.
A quick and easy Thai cucumber and egg stir-fry, perfect for busy weeknights. Serve with rice or enjoy on its own.
Praew
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 3 tablespoons oil
  • 3 cloves garlic minced
  • 2 eggs
  • 3 cups cucumber finely chopped
  • 2 tablespoons oyster sauce
  • 1 tablespoon golden mountain sauce
  • 1 tablespoon white sugar
  • 5 tablespoons water

Instructions

  • Preheat oil in a non-stick wok or pan over medium-high heat. Sauté garlic until it’s golden and fragrant.
  • Crack two eggs into the pan, stirring to blend them with the fragrant garlic.
  • Then, add the remaining ingredients: cucumber slices, oyster sauce, golden mountain sauce, sugar, and water.
  • Stir everything together well. For a crunchier bite, briefly stir-fry the cucumber. If you prefer a softer texture, stir-fry until soft to your taste. Serve immediately.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Cucumber texture: Give it a quick stir-fry for a crunchy texture, or cook for longer for softer cucumbers.
  • Control the heat: Use medium-high heat for a crisp finish. Adjust as needed.
  • Adjust to taste: Balance the sweet and savory flavors to taste, increase or decrease seasonings as you like.

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