Stir fried Thai Squash with egg Recipe

An authentic Thai dish, easy to make side or accompaniment to a main meal.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Butternut squash : 1 whole
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 2 whole
  • Whole egg(s) : 2 whole
  • Light soy sauce : 50 ml
  • Fine ground white pepper : 5 g
  • Palm sugar : 20 g
  • Water : 100 ml
  • Fresh coriander : 0.25 bunch
  • Peanut oil : 30 ml


  • ETAPE 1

    Peel the squash, remove the seeds and cut into 1 inch dice.
    Peel and chop the garlic, chop the chilli into small pieces, leave the seeds in if you like it hot.
    Heat a wok or frying pan, add the oil, when hot add the squash. Cook for a few minutes till its starting to go golden, now add the garlic and chilli, cook for another minute before adding the water. Put a lid on and cook for around 5 minutes or until the squash is tender, remove the lid and let any remaining water cook away.
    When the pans dry add the palm sugar and stir till dissolved, the crack the eggs in, scramble them and then allow to set, add the soy sauce and coat the squash in this. Remove from the pan and finish with sprigs of coriander.

Chef's tip

«The addition of either crispy shallots or peanuts would give the dish some crunch and texture. Vary the squash according to season to maximise the flavor and texture.»

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