Get the Recipe
This is one of those things that you'll never see at a Thai restaurant outside Thailand. Maybe because it's not considered to be, you know, good enough. There are many everyday dishes that Thai people eat all of the time that rarely, if ever, find themselves onto the menus of Thai restaurants overseas.
When's the last time you saw stir-fried luffa gourds hanging out with red, green, and yellow curries in the entree section? Yet, visit any of the many rice-curry shops on the streets of Bangkok and chances are you'll see this simple vegetable stir-fry lurking in the midst of those curries, giving you the hey-I-belong-here look.
I've been eating a lot of luffa gourd dishes lately, because of an incident which led to many inside jokes among my friends and luffa-related gifts from them. You see, several weeks ago, I came home after having spent a whole day doing some research at a local library only to find that two luffa gourds had been mysteriously placed in my bag. I definitely didn't leave home with gourds in my bag, and I still have no idea where they came from.
But that's when the obsession with luffa gourds started for me as if eating a lot of them would shed some light on this puzzling incident. I've been eating lightly steamed and buttered luffa gourds as a side dish. I've been putting them in kaeng liang, Thai spicy mixed vegetable soup. And I've been making and eating this simple luffa gourd stir-fry with eggs on top of rice. So simple. So delicious. So underrated.
So give this a try, would you please?