Northern Thai-style stir-fried squash (Phat fak thawng) from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker and J. J. Goode

  • shrimp paste
  • garlic
  • garlic oil
  • delicata squash
  • pork stock
  • Thai green chiles
  • Asian shallots
  • fried shallots

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kabocha squash for delicata squash.

  • Dannausc on December 01, 2019

    Fairly easy and really good/addictive.

  • sosayi on May 05, 2018

    A fairly quick and easy stir-fry, especially if you prep the spice paste in advance. A bit of heat, but nothing unmanageable. We subbed butternut for delicata or kabocha squash. Definitely don't skip the fried shallots.

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