Love how this traditional Thai dish becomes a quick, homey weeknight meal with just a few ingredients like pumpkin, garlic and eggs!
- 1 small kabocha squash (around 2.5 lbs), don’t have to peel it unless you want to, OR 1 butternut squash, peeled
- 3 garlic cloves peeled and minced
- 4 eggs, beaten
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2–3 cups chicken broth or water
- 1/4 tsp white pepper powder
- handful of coarsely chopped cilantro
- Use the sharpest knife you have to cut the pumpkin or squash into quarters, and remove the seeds. Then cut into 1-inch-ish cubes.
- Add a few tablespoons of oil to your wok over medium-high heat, and add the garlic.
- Stir-fry garlic for a minute or so until fragrant.
- Add pumpkin, fish sauce and oyster sauce, and enough chicken broth or water to cover it. Some pumpkin pieces may be sticking up, but that’s ok. Put a lid over the wok.
- Bring to a boil, and let boil for 5-8 minutes or until pumpkin is fork-tender, and most of the liquid has evaporated. My Thai Hubby likes to have enough liquid left for a sauce, but do what you prefer.
- Push the pumpkin to the edges to make a well in the center of the wok.
- Pour in the eggs and scramble until set, and then mix in with pumpkin.
- Add more fish sauce or oyster sauce to taste, and sprinkle with white pepper powder, and turn off the heat.
- Sprinkle cilantro on top if you wish, and enjoy with jasmine rice!
You can also add ground pork, beef or tofu if you want to make it even more filling, which they do in Thailand sometimes. Just cook the meat first, and then add in the pumpkin, and add extra fish sauce or oyster sauce to taste.