Heat the oil in a wok or large skillet to medium-high heat and sauté the scallions, garlic and crushed red pepper flakes. Add the squash, zucchini and mushrooms; cook for 2–3 minutes, until tender. Add the bean sprouts, cashews, Swiss chard and soy sauce; cook for 1–2 minutes.
Serve over rice or noodles.
Adapted by Alyssa Brake, personal chef, South Bend from Everyday Thai by Parragon Publishing