Pad Fahk Tong – Thai Pumpkin Stir Fry
Oh my gourd, what the fahk? It’s pad fahk tong, or Thai pumpkin stir-fry! This is another classic recipe from my mother’s Thai restaurant in Nashville, though on her menu this dish was actually prepared with yellow squash instead of pumpkin, which I thought was genius. Growing up in the south, I typically would only see squash deep fried or used in a casserole, so this was definitely a unique dish.
I love how subtly sweet the pumpkin is, but you can always use kabocha squash or butternut squash with this recipe if you don’t feel like working with pumpkin. Whatever you choose as the gourd star of your pad fahk tong, it’ll surely turn out amazing!
Cut up pumpkin into medium-large pieces and boil with a pinch of salt until softened but still firm.
Over medium heat, sweat sliced onion, then add sweet radish, then add garlic for 1-2 minutes with oil.
Add boiled pumpkin and lightly stir.
Crack three eggs and add to stir-fry, with dashes of golden mountain seasoning, fish sauce, and sugar. Stir and add water as needed.
Serve with rice and garnish with fried garlic and green onion.