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Stir-Fried Pumpkin with Chillies and Basil (Fakthong Pad Bai Horapa)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant stir-fried pumpkin with chillies and basil, known in Thailand as fakthong pad bai horapa, is a wonderful way to enjoy the natural sweetness of autumn squash. The dish balances the earthy notes of the vegetable with the aromatic punch of Thai basil and a subtle heat from the red chillies. By using vegetable stock instead of oil for the initial fry, the flavours remain clean and bright while keeping the recipe naturally dairy-free and lighter than traditional stir-fries.

Ideal for a quick midweek dinner, this savoury dish is packed with nutrients, making it a wholesome choice for a plant-forward meal. The combination of salty soy sauce and sweet honey creates a rich glaze that coats the pumpkin perfectly. For a complete and satisfying supper, serve it alongside a bowl of nutty steamed rice to soak up the fragrant juices.

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Ingredients for Stir-Fried Pumpkin with Chillies and Basil (Fakthong Pad Bai Horapa)

  • 8 garlic cloves, chopped

  • 120 g (120g) onions, halved and sliced into strips

  • 100 ml (110ml /90ml ) Vegetable Stock

  • 600 g (450g 140g ) pumpkin, peeled and cubed

  • 40ml soy sauce

  • 2 tablespoons oyster sauce

  • 1 1/2 tablespoons honey

  • 4 handfuls Thai basil leaves, to garnish

  • 3 red chillies seeded and finely sliced, to garnish

How to make Stir-Fried Pumpkin with Chillies and Basil (Fakthong Pad Bai Horapa)

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 chilli. Serve with brown rice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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