Thai Cucumber Egg Stir-Fry
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This Thai cucumber egg stir-fry is a light one-pan meal with crisp cucumbers, fluffy scrambled eggs, and a savory garlic sauce that’s ready in just 20 minutes. If you’ve never stir-fried cucumbers before, this simple recipe will show you why they’re surprisingly delicious.
Stir-fried cucumbers aren’t something you’ll often find in Thai restaurants, but many Thai families make this dish for an easy lunch or side dish because it’s inexpensive, quick to prepare, and pairs well with steamed jasmine rice.
Instead of being served raw like in a cucumber salad, the cucumbers are briefly stir-fried so they stay juicy with just a little crunch while soaking up the savory sauce. It’s one of those dishes that sounds incredibly simple but surprises everyone after the first bite.
Praew’s cooking tips
The biggest surprise in this recipe is that cucumbers are meant to be cooked. If you’ve never tried warm cucumbers before, don’t worry; they stay fresh and juicy instead of turning mushy when they’re stir-fried briefly.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Cucumber: English or Japanese cucumbers are best because they stay crisp while absorbing the sauce. Regular cucumbers work too, but they release a little more water.
- Eggs: I like using just two eggs. They’re enough to coat the cucumbers without taking over the dish.
- Garlic: I always let the garlic turn lightly golden before adding the eggs. It gives the whole stir-fry a much deeper flavor.
- Oyster sauce: This is where most of the savory flavor comes from, so I recommend using a good-quality Thai oyster sauce.
- Golden Mountain Sauce: I’ve made this with soy sauce before, but Golden Mountain gives it a better flavor.
- Sugar: Balances the salty sauces and brings out the cucumber’s natural sweetness.
- Water: Helps create a light sauce.
- Oil: Use a neutral oil with a high smoke point for the best stir-fry.
How to make cucumber egg stir fry
1: Cook the garlic. Heat the oil in a wok or large frying pan over medium-high heat. Add the garlic and stir-fry until it’s lightly golden and fragrant.
2: Scramble the eggs. Crack the eggs straight into the pan and gently scramble them together with the garlic. Cook until they’re just set. They’ll finish cooking later once the sauce is added.
3: Add cucumbers and sauce. Stir in the cucumber, oyster sauce, Golden Mountain Sauce, sugar, and water. Toss everything together so the cucumbers are evenly coated with the sauce.
4: Finish. Cook the cucumber scrambled eggs for another 1–3 minutes, depending on how you like your cucumbers. Serve immediately with steamed jasmine rice.
I like taking the pan off the heat while they’re still slightly crisp, but if you prefer them softer, simply cook them a little longer until they’ve absorbed more of the sauce.
How to store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium heat or in the microwave until warmed through. The cucumbers will soften slightly after storing but will still taste great.
I wouldn’t recommend freezing this recipe. The cucumbers lose their crisp texture after thawing, and the eggs become watery.
More Thai vegetable stir-fries to try
Thai Cucumber Egg Stir-Fry
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Wok or large non-stick pan
- spatula
Ingredients
- 3 tablespoons oil
- 3 cloves garlic, minced
- 2 eggs
- 14 oz cucumber, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon golden mountain sauce
- 1 tablespoon white sugar
- 5 tablespoons water
Instructions
- Cook the garlic. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry until lightly golden and fragrant.
- Scramble the eggs. Crack the eggs into the pan and gently scramble them with the garlic until just set.
- Add the cucumbers. Stir in the cucumber, oyster sauce, Golden Mountain Sauce, sugar, and water. Toss well to coat everything evenly.
- Finish and serve. Cook for 1–3 minutes, depending on how crisp or soft you like the cucumbers. Serve immediately with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.