4Thai chilies, chopped (omit for mai pet [not spicy] dishes)
1/2 cups water
3 tablespoons (or more) light soy sauce, divided
2 cups peeled and chopped fuktong
1 teaspoons brown sugar
1(or more) eggs, beaten
1 cups fresh Thai basil, torn
Pad Fuktong (pumpkin Stir-Fry) Directions
Heat the oil in a large wok over high heat. When the wok is hot, add the garlic—sautéing until lightly brown and fragrant. Add the chilies and cook for 1 minute. Add the water, half the soy sauce and the squash and cover with a lid. Reduce the heat to medium and let the squash simmer for 5 to 10 minutes, until soft.
Remove the lid and allow the remaining liquid to evaporate. Once the water is gone and the pumpkin resembles a chunky curry, add the brown sugar and stir. Make a small well near the edge or in the center of the wok. Slowly pour in the beaten eggs and let them cook slightly. Flip and stir the eggs into the pumpkin to coat (there should be some scrambled pieces while the rest is absorbed into the curry). Add the remaining soy sauce and stir. Add half of the basil and stir until slightly wilted. Serve immediately with mounds of white rice and a fresh garnish of the remaining basil.