Pad Dok Kra Jiao Sai Khai

Stir-Fried Siam Tulip Flowers with Egg

ผัดดอกกระเจียวใส่ไข่

Northeastern Thailand

is a stir-fried dish from the Isaan region in which the edible flowers of the Siam tulip are fried with egg. For the dish, the flowers are stir-fried in a wok with garlic, seasoned with a basic sauce of oyster sauce, soy sauce and fish sauce, and mixed with beaten egg. Depending on the recipe, the dish may also contain shrimp or chicken.

Name

Pad Dok Kra Jiao Sai Khai (ผัดดอกกระเจียวใส่ไข่)

Pad (): stir-fry
Dok Kra Jiao (): Siam tulip, Curcuma sessilis
Sai (): with, add
Khai (): Eggs

Alternative names

Pad Dok Krachiao Sai Khai, Phat Dok Kra Jiao Sai Kai, Pad Dok Kra Jiew Sai Khai, Phad Dok Krachiao Sai Kai

Uses

Nam Sot Pad

Recipes

cookpad.com (Automatic translation)

Recipes

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