I suppose if you used Patty Pan Squash this could be called Patty-Thai. Anyhow, another riff on Bittman, with a good Phat Thai ethos. I used cabbage and bean sprouts, but you could use any vegetables.
Ingredients
Rice noodles, (Phat Thai noodles or a relative thereof) 1 package (1 pound?)
Butternut squash, cubed
Ginger root, 2 tbs, minced
Garlic, 2 cloves, minced
Bean Sprouts, 1 cup
Bok Choi, chopped, 3-4 cups
Egg, 1
Basil, fresh, 2 tbs, chopped
Sesame Oil
Soy Sauce/Tamari
Sauce
Ketchup, 3 tbs
Sugar, 1 tbs
Soy/Tamari 1 tbs
Garnish
Peanuts
Sri Racha
Lime
Crispy Chili sauce
any thing else you enjoy!
What to Do?
Soak noodles in hot water for 1/2 hour, cool water for longer, til semi-soft. Heat 2-3 tbs oil in hot pan, add 1/2 garlic and 1/2 ginger, saute til brown, then add squash, 2 tbs soy sauce, and 1/4 cup water. Mix, turn down to low, cover, and let it cook for 15 minutes. While it is cooking, chop all vegetables and mix in a bowl, beat egg in another bowl, mix up sauce in yet another bowl, and prepare garnishes.
Take off cover, turn up heat, and cook off liquid. Remove squash to a bowl. Add 1/4 cup water to the pan, stir and scrap and add to sauce. Return pan to heat, add a bit more oil, the rest of the ginger and garlic, and, a few seconds later, the sauce. It should sizzle! Add the noodles and stir, cooking for 3-4 minutes until the noodles are well coated. Add vegetable mixture, stir and cook until just soft, then add squash and egg. Stir and allow to crisp a little on the bottom.
Serve hot with all the fixin's.
