Kabocha Squash Stir-Fry (pad faktong)
A popular vegetable stir fry for many Thai families, mine included! Sweet creamy kabocha squash pairs perfectly with Thai basil. The eggs make it more substantial and tasty!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 500 g kabocha squash, cut into 1-inch wedges, and then slice the wedge into 1/4-inch thick pieces (see note)
- 2 tbsp neutral oil
- 5 clove garlic, roughly chopped
- 3 eggs
- 1 Heaping cup Thai basil
- Jasmine rice for serving
- Optional condiment: prik nam pla
- 1+1/2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1+1/2 tsp fish sauce
- 1+1/2 tsp sugar
- 1/4 tsp ground white pepper or black pepper
- 1/4 cup water
- 2 tbsp soy sauce
- 2 tsp Golden Mountain sauce (or Maggi Seasoning)
- 1+1/2 tsp sugar
- 1/4 tsp ground white pepper or black pepper
- 1/4 cup water
Instructions
- 1
Combine the sauce in a small bowl and stir until the sugar is completely dissolved.
- 2
Heat the oil in a wok and add chopped garlic, stir until the garlic starts to turn golden.
- 3
Add the squash and toss quickly to coat in oil, then the sauce and toss to mix. Cover with a lid and cook over medium heat, for about 4 minutes, stirring once in between. After 4 minutes, check doneness by poking a piece with a fork; it should go through with a slight resistance. Add more water as needed if it dries out too much.
- 4
Once the squash is done, clear a hole in the middle or push the squash to one side and add the eggs into the empty space. Scramble the eggs just to break up the yolk, then put the squash on top of the eggs and let them set without stirring. Once the eggs are about 75% cooked, toss once or twice to mix the egg and the squash, being gentle as you want the eggs to still be in chunks and not all mushy.
- 5
Once the egg is completely cooked, turn off the heat and stir in Thai basil briefly just to wilt.
- 6
Serve with jasmine rice or as a side dish to your dinner, drizzle some prik nam pla for a little extra zing!