Pad fak thong sai khai

Method

1. 1 Peel the pumpkin and slice it thinly, about 5 mm thick, so it cooks faster.
2. 2 Sauté the garlic in oil for 30 seconds, then add the onion and stir-fry for 1 minute.
3. 3 Add the pumpkin and stir for 2 minutes, then add 3 tablespoons of water, cover and simmer for 4 minutes.
4. 4 Push the squash aside, crack the eggs into the pan and stir for 1 minute.
5. 5 Season with fish sauce, oyster sauce, and sugar, mix well, then turn off the heat and add Thai basil.