This Thai cucumber egg stir-fry is a healthy one-pan dish that’s ready in just 20 minutes. It’s a light meal that works great as a side-dish or simple dinner with rice.

Thai cucumber egg stir-fry in a blue patterned bowl with fresh cucumbers and an egg in the background.

You might also enjoy my Chinese-style tomato and egg stir-fry.

About this recipe

This cucumber stir-fry is one that never fails to surprise guests at my home. It looks really simple but delivers big on comfort and flavor. If youโ€™ve ever had Thai cabbage with fish sauce at a restaurant, this gives off the same wow-effect!

Itโ€™s made with sliced cucumber, fluffy scrambled eggs, garlic, and a light sauce thatโ€™s sweet, salty, and savory all at once.

Close-up of stir-fried cucumber with scrambled eggs in a blue and white Thai-style bowl.

The key to getting it just right is in how long you stir-fry the cucumber. If you like a crunchier bite (which I always go for), cook it briefly so it stays crisp and juicy. Prefer a softer texture? Just let it simmer a little longer in the sauce.

You can also make this with any stir-fry vegetables you have in the fridge! Just adjust the cooking time depending on what youโ€™re using. Itโ€™s great as a quick weeknight dinner or served alongside other Thai food.


Ingredient notes and substitutes

Scroll down for ingredient notes and step-by-step photos, or skip ahead to the recipe card if youโ€™re ready to start cooking.


Top-view of ingredients for Thai cucumber and egg stir-fry: cucumber slices, white sugar, oyster sauce, golden mountain sauce, eggs, garlic, and water.
  • Cucumbers (14 oz) – The best cucumber for stir-fry is English or Japanese cucumber. They stay crisp, hold shape, and donโ€™t release too much water.
  • Eggs (2)
  • Garlic (3 cloves)
  • Oyster sauce (2 tbsp) – Brings umami depth and a glossy finish to the stir-fry. Easily found at any Asian grocery store.
  • Golden mountain sauce (1 tbsp) – A Thai classic for seasoning stir-fries, saltier than soy sauce with a deeper flavor.
  • White sugar (1 tbsp)
  • Water (5 tbsp) – Helps turn the seasoning into a stir-fry sauce that evenly coats the cucumber and eggs.
  • Oil (3 tbsp) – Go for a neutral, high-smoke point oil like canola or sunflower oil.

How to make stir-fried cucumber with egg

Step 1: Heat oil in a non-stick wok or pan over medium-high heat. Add the garlic and sautรฉ until it turns golden and smells fragrant.

Garlic turning golden in oil.

Step 2: Crack the eggs directly into the pan and scramble them gently, mixing with the garlic as they cook until just set.

Golden scrambled eggs with garlic in a wok pan.

Step 3: Add the cucumber slices, oyster sauce, golden mountain sauce, sugar, and water. Stir everything together to combine.

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

Step 4: Cook to your liking: keep it quick if you want the cucumbers to stay crisp, or stir-fry a bit longer if you prefer them soft. Serve the cucumber scrambled eggs hot with an optional side of jasmine rice.

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

More Thai vegetable stir-fry recipes

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Thai Cucumber Egg Stir-Fry

Thai cucumber egg stir-fry served on a traditional patterned plate, placed on a woven placemat.
Thai-style cucumber egg stir fry made in minutes with fluffy eggs and juicy cucumber tossed in a simple, savory sauce.
Praew
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course, Side Dish
Serving Size 2 people

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

  • Heat oil in a non-stick wok or pan over medium-high heat. Add the garlic and sautรฉ until golden and fragrant.
  • Crack in the eggs and stir gently to scramble, mixing them with the garlic until just set.
  • Add cucumber, oyster sauce, golden mountain sauce, sugar, and water. Stir everything together.
  • Cook until the cucumber reaches your preferred texture; briefly for a crisp bite, or longer for a softer stir-fry. Serve immediately with rice or as a side.

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.
Calories: 311kcal | Carbohydrates: 14g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 561mg | Potassium: 360mg | Fiber: 2g | Sugar: 9g | Vitamin A: 382IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 1mg

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