Thai Cucumber And Egg Recipe
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Thai cucumber and egg recipe, this dinner will make you wonder, how? How can these simple ingredients mix together into such a tasty meal? And it gets even better, this dish is also super quick and easy to prepare, and you’ll only need one pan! The perfect meal for busy weeknights.
About the recipe
It had been a while since I used cucumber in any of my meals. My husband has never been fond of this veggie, especially not if it’s raw, so I don’t really use it that often.
But 2 days ago, my grandmother gave me a bunch of them, fresh out of her vegetable garden!
So I got home, laid them all on the table, and I could already see the rather disappointed look on my husband’s face (haha)!
I told him that it was a gift from my grandmother, and that I would make something very delicious with it.
“Sautéed cucumber, scrambled eggs, oyster sauce, garlic and a few other ingredients, that will make an amazing stir-fry” was already going through my mind. In Thai language, we call this “tang kwa pad kai”.
So, I threw everything in a wok, and briefly stir-fried it. The cucumber was lightly sweet and crunchy, tasteful, and juicy. The rich eggs were perfectly flavored with oyster sauce and golden mountain sauce.
Who could have imagined, he absolutely loved it!
No meat, no eat
If you wish, you can add any type of ground meat (pork, beef, chicken) that you prefer the most, pork is definitely my favorite.
Begin with heating 3 tablespoons cooking oil in a non-stick wok pan or skillet over medium heat. Cook the pork until cooked through, and then toss in the garlic and continue with recipe step 2.
I bet you will love this Thai cucumber and egg recipe, it’s so surprisingly good!
It’s filling, but also light on the stomach.
What you’ll like most about it is that you probably already have all the needed ingredients in your kitchen pantry, especially if you like Thai cuisine.
Ingredients
A single visit to an Asian grocery store or a visit to Asian markets, and you can start cooking!
- Cucumber
- Eggs
- Garlic
- Oyster sauce
- Golden mountain sauce
- Sugar
- Water
Short recipe video
Thai cucumber and egg instructions
Time needed: 10 minutes.
-
Heat 3 tablespoons cooking oil in a non-stick wok or sauté pan over a medium heat. Fry the garlic until golden brown.
-
Crack both eggs open into the pan.
-
Toss to mix eggs with garlic.
-
Add all seasoning, cucumber slices and other ingredients. Oyster sauce, golden mountain sauce, sugar, and water.
-
Mix everything once more. For crunchy cucumber, stir-fry for a short time. For soft cucumber, stir-fry for longer (±5min).
Recipe notes
- Stir-frying the cucumber for longer will make them softer, while a quick stir-fry will keep them crunchy.
- This is a kid-friendly cucumber and egg stir-fry. Talking about kids, what an easy way to make the little ones eat some more veggies!
How to serve
As a main dish, serve with a portion of white jasmine rice or sticky rice. Cook the rice beforehand.
My easy Thai cucumber and egg recipe is an absolute side dish star for (nearly) any dinner!
Or eat the tasty dish on its own as a nice lunch.
Fun fact about this dish
In Isan, in north-eastern Thailand, this meal is often prepared for special occasions.
Isan is where my family and I live (except for my mother). Whenever there’s an event, this meal is something that my family always cooks! For example: When somebody becomes a monk, there will be a big feast, and Thai people cook lots of delicious food to celebrate. Or when there’s a wedding, and even with funerals.
Thailand never has an event without stacks of food, Thai people love food!
More easy stir-fry recipes that you’ll love
Thai stir-fried cabbage with fish sauce (Only needs 5 ingredients, and the end result is super tasty!)
Authentic pad kra pao with pork (The king of Thai street food!)
Drunken noodles (Drunken noodles with instant noodles.)
Love this Thai cucumber and egg recipe? You would do me a GREAT favor by leaving a star rating and a comment in the comment section! And if you wish to stay up-to-date with my latest Thai recipes, then don’t forget to subscribe to my newsletter.
Thai Cucumber And Egg Recipe
Description
A quick and easy Thai stir-fry for busy weeknights.
Ingredients
Instructions
-
Heat 3 tablespoons cooking oil in a non-stick wok or sauté pan over a medium heat. Fry the garlic until golden brown.
-
Crack both eggs open into the pan.
-
Toss to mix eggs with garlic.
-
Add all seasoning, cucumber slices and other ingredients. Oyster sauce, golden mountain sauce, sugar, and water.
-
Mix everything once more. For crunchy cucumber, stir-fry for a short time. For soft cucumber, stir-fry for longer (±5min).
Servings 2
- Amount Per Serving
- Calories 305kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 4.5g23%
- Total Carbohydrate 14.9g5%
- Sugars 9g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Frying the cucumber for longer will make it softer, while a quick stir-fry will keep them crunchy.
This is a kid-friendly cucumber and egg stir-fry. Talking about kids, what an easy way to make the little ones eat some more veggies!
Add in ground meat (pork, chicken, or beef) or seafood. (See heading "no meat, no eat")
Serve with jasmine rice or sticky rice as a main dish, or as a side dish with other meals. On its own, this recipe makes a delicious and nutrient full lunch.
Food tastes better when shared!
Pin this recipe and share it with your followers.
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