Go Back

Kabocha Squash Stir-Fry (Pad Faktong)

A comforting and quick Thai stir-fry featuring sweet Kabocha squash, savory scrambled eggs, and aromatic Thai basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 325
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Kabocha squash, cut into 1-inch wedges and sliced into 1/4-inch thick pieces Look for firm and heavy ones.
  • 2 tablespoons neutral oil (canola or grapeseed oil) Best for high heat.
  • 5 cloves garlic, roughly chopped Use fresh cloves for maximum flavor.
  • 3 large eggs Use free-range eggs for the best taste.
  • 1 heaping cup Thai basil Find fresh at Asian markets or substitute with sweet basil.
  • Jasmine rice For serving.
  • Prik nam pla Optional condiment.
Sauce Ingredients
  • 2 tablespoons oyster sauce For non-vegetarian version.
  • 1 tablespoon soy sauce For non-vegetarian version.
  • 1 tablespoon fish sauce For non-vegetarian version.
  • 1 teaspoon sugar For non-vegetarian version.
  • a pinch of white pepper For non-vegetarian version.
  • 2 tablespoons water For non-vegetarian version.
  • 3 tablespoons soy sauce For vegetarian version.
  • 2 tablespoons Golden Mountain sauce (or Maggi Seasoning) For vegetarian version.

Method
 

Preparation
  1. In a small bowl, combine the sauce ingredients for your preferred sauce flavor profile.
  2. For the non-vegetarian version, mix together the oyster sauce, soy sauce, fish sauce, sugar, white pepper, and water. Stir until the sugar dissolves.
  3. For the vegetarian version, mix together the soy sauce, Golden Mountain sauce, sugar, white pepper, and water. Stir until the sugar dissolves.
Cooking
  1. Heat the neutral oil in a wok over medium heat. Once hot, add the chopped garlic and sauté until fragrant and golden, about 1-2 minutes.
  2. Add the Kabocha squash pieces into the wok, tossing them well to coat in the oil and garlic.
  3. Pour the sauce over the squash and give it a good mix.
  4. Cover the wok and allow to cook on medium heat for about 4 minutes, stirring once in between.
  5. Check for doneness; the squash should be tender yet firm enough to hold its shape.
  6. Clear a hole in the middle of the pan and crack the eggs into it. Scramble them gently just enough to break the yolk.
  7. Once the eggs start to set, gently fold them into the squash mixture. Cook until the eggs are fully cooked, then remove from heat.
  8. Toss in the Thai basil and stir it through the mixture until wilted.
  9. Serve the Kabocha Squash Stir-Fry hot over Jasmine rice, and drizzle with prik nam pla if desired.

Notes

Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.