While many restaurant-style dishes in Thai cuisine exist, some homestyle dishes are worth a shot. Pad Faktong is one homestyle dish that has a flavorful base and is ideal for healthy eaters.
This is a stir-fried dish made with squash. It is a dish you will not find on the menu of every Thai restaurant. But, it requires Thai home pantry essentials like garlic, fish sauce, Thai basil, etc. Pad Faktong is often served alongside steamed Jasmine rice or sticky rice.
So, let’s learn about this simple Thai dish and how to make it at home using a few simple ingredients!
What Is In Pad Faktong?
Pumpkin or Kabocha squash is the star of the show and people across Thailand love this humble. This dish is not universal like other popular Thai dishes like Pad Thai or Tom Yum soup. But, it is made in many homes in the country as a comforting, family favorite dish.
Pad Faktong translates to “squash stir-fry” and it is very easy to make in just a few minutes. It usually contains some basic Thai pantry staples like garlic, fish sauce, seasoning sauce, etc. Most of the time, squash or pumpkin is accompanied by animal protein such as eggs, minced pork, chicken, or chicken.
But vegan and vegetarian versions of this recipe also exist with animal proteins substituted by tofu. This dish is often served alongside plain steamed rice for lunch or dinner. Let’s look at the most common ingredients used in this dish.
Main ingredient- Most often, this dish contains Kabocha squash or pumpkin. You should thinly slice and incorporate them into the stir-fry.
Spices and herbs- Crushed garlic, ground white pepper, fresh Thai basil
Sauces- Traditionally, most Thai recipes use Golden Mountain Seasoning Sauce in harmony with regular soy sauce and fish sauce. But, those who don’t have Golden Mountain Seasoning Sauce go with oyster sauce and Worcestershire sauce.
Proteins- Eggs, minced pork, chicken, beef, or tofu.
Other ingredients- Sugar, green onions, oil, water, or stock water.
How To Make Pad Faktong At Home?
Known for its simplicity, yet incredible taste, this dish is a great accompaniment to your weeknight dinner. If you wish to make something special tonight, we will teach you to make this flavorful vegetable stir-fry in a few minutes. So, let’s get started!
Pad Faktong Recipe!
4
servings10
minutes10
minutes25
minutesKeep the screen of your device on
Ingredients
- Spices and Herbs
1 tbsp 1 Garlic (finely chopped)
1/2 tsp 1/2 Ground White pepper
1 cup 1 Fresh Thai Basil leaves
- Other Ingredients
12-13 oz 12-13 Kabocha squash/ Pumpkin
2 2 Eggs (beaten)
1 tbsp 1 Oyster sauce
1 tbsp 1 Soy sauce
1 tbsp 1 Fish sauce
1/2 tbsp 1/2 Worcestershire sauce
1 tsp 1 Sugar
1/4 cup 1/4 Chicken stock
2 tbsp 2 Vegetable oil
1/2 cup 1/2 Minced Pork
1/2 cup 1/2 Green onion (cut into 2-inch pieces)
- For serving
Steamed rice
Equipment
1 large Wok or PanShop This!
1 Cutting boardShop This!
1 KnifeShop This!
Directions
- Preparation
- You should start by cutting the kabocha squash or pumpkin.
- Peel off the hard outer peel or leave it if you want. However, it gets softer when cooking. You should remove any seeds in the squash or pumpkin and thinly slice the vegetable. The thickness should be about ¼ inch. Make sure all the pieces are evenly thick.
- Making Pad Faktong
- Keep the wok or pan over medium-high heat and add the oil.
- Add the chopped garlic once the oil is hot, and let it saute until aromatic.
- Next, add the minced pork and let it cook with the garlic.
- Once the meat is cooked, add the cut squash or pumpkin. Give everything a good mix and follow up with chicken stock, soy sauce, oyster sauce, fish sauce, Worcestershire sauce, and sugar. Mix well, cover with a lid, and let squash or pumpkin cook for 3-4 minutes.
- Add the beaten eggs to the dish after the pumpkin or squash is cooked while the liquid is still on. Break the lumps using the spoon and let the eggs scramble with the squash or pumpkin pieces. Follow up with the green onions and ground white pepper and stir until well combined.
- Once the eggs are cooked and the liquid is almost drained, switch off the flame and stir in the fresh basil leaves. Allow the basil leaves to wilt with the warmth of the dish.
- Do your taste check and adjust the seasonings if needed.
- Transfer to a serving bowl and serve alongside steamed jasmine rice or cooked sticky rice.
Tasty Tips and Suggestions
- You can use about 1 1/2 tablespoons of Golden Mountain Seasoning Sauce if you can find it, instead of Worcestershire sauce and oyster sauce.
- If you can’t find Thai basil, either skip this ingredient or use regular basil leaves instead.
- You can also use water instead of chicken stock but stock water can give this dish an added flavor.
- For a vegan Pad Faktong- Skip the eggs and chicken stock, and add minced tofu and vegetable stock or water. You can skip fish sauce, Worcestershire sauce, oyster sauce and use light sauce with Golden Mountain Seasoning sauce or dark soy sauce.
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You can make Pad Fantong a few hours ahead before serving. And you can store leftovers in an air-tight container in the refrigerator. It’s better if you eat within one day. Reheat in a pan with some oil or microwave before serving.
It depends on what goes into your dish. You can skip the eggs, and meat and add crumbled firm tofu with vegan-friendly sauces. This recipe is highly adjustable, making it a favorable dish for vegans.
Although the recipe doesn’t include direct gluten-related ingredients, the seasoning sauces may contain traces of gluten. Thus, Pad Faktong can be unsuitable for those who are sensitive to gluten or follow a gluten-free diet.
This is one of the healthiest dishes in Thai cuisine. It does not contain excessive carbs, which is suitable for your ketogenic or low-carb diet plan. Make sure to consume this dish without rice.
