One of my favourite dishes growing up is kabocha squash stir fry with eggs and Thai basil. In Western culture, squash is used for many things but rarely a stir fry, but it really is a fantastic way to do it!
Watch The Full Video Tutorial!
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Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Kabocha squash, cut into bite-sized, ¼" thick slices
- Garlic, chopped
- Water, as needed
- Soy sauce
- Golden Mountain sauce
- Sugar
- Dash white pepper
- Eggs (for vegans, substitute crumbled firm tofu)
- Thai basil
How to Make Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong)
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- Heat a little oil in a wok and add chopped garlic, stir until the garlic starts to turn golden. Add squash and toss quickly. Add just enough water so the squash half-submerged.
- Add soy sauce, Golden Mountain sauce, sugar, and white pepper. Cook, stirring occasionally, until the squash is done but is still firm.
- Add the eggs into the middle of the wok and scramble slightly. Once the egg is almost completely set, toss once or twice to mix the egg and the squash.
- Turn off the heat and stir in Thai basil just to wilt.
- Serve with jasmine rice or as a side dish to your dinner!
Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong)
- Yield: Serves 2-3
Ingredients
- 350 g kabocha squash, cut into bite-sized, ¼" thick slices
- 4 cloves garlic, chopped
- Water, as needed
- 1.5 Tbsp soy sauce
- 0.5 Tbsp Golden Mountain sauce
- 1 tsp sugar
- Dash white pepper
- 2 eggs (for vegans, substitute crumbled firm tofu)
- 1 cup Thai basil
Instructions
Heat a little oil in a wok and add chopped garlic, stir until the garlic starts to turn golden. Add squash and toss quickly. Add just enough water so the squash half-submerged. Add soy sauce, Golden Mountain sauce, sugar, and white pepper. Cook, stirring occasionally, until the squash is done but is still firm. Add the eggs into the middle of the wok and scramble slightly. Once the egg is almost completely set, toss once or twice to mix the egg and the squash. Turn off the heat and stir in Thai basil just to wilt.
Serve with jasmine rice or as a side dish to your dinner!
Duncan Vaughan
I made this recipe for two different Thai friends (I am here in Thailand). From both I had the comment that the outter skinn should have been removed and they did not eat so I was dissappointed. Perhaps Thai squash has a thicker skin, however, I ate and enjoyed. I am learning it is very difficult to cook Thai for Thai even when you want to please their taste buds that are sooo sensitive.. Having said that I really enjoy your inspiring videos. Thank you
★★★
Duncan
I made this recipe for two different Thai friends (I am here in Thailand). From both I had the comment that the outter skinn should have been removed and they did not eat so I was dissappointed. Perhaps Thai squash has a thicker skin, however, I ate and enjoyed. I am learning it is very difficult to cook Thai for Thai even when you want to please their taste buds that are sooo sensitive.. Having said that I really enjoy your inspiring videos. Thank you
★★★
Liz
Love this recipe! A family go to!
★★★★★
Stephen Chan
When I was watching the video, I thought this should go with pasta, and I was so glad Pai said exactly that at the end, and turned out it really works so well together.
★★★★★
Tina
This recipe is very simple to make and makes for a nice side for a lunchbox. Uses more basil than you think though, so buy extra at the asian market.
★★★★★