Thai Sweet and Sour Chicken (Pad Priew Wan Gai): ผัดเปรี้ยวหวาน
Sweet and Sour stir fry is a delightful dish that merges Chinese culinary traditions with Thai flavors. Thai people have added their own twist by incorporating more chili into the dish, creating a unique blend that is popular both in Thailand and around the world. The beauty of Sweet and Sour is its versatility; you can modify the protein used according to your preference, such as pork, shrimp, snapper, or chicken.
Ingredients (Serves 1-2):
- 300 g pork (or chicken, beef, or seafood), cut into bite-sized pieces
- 1 onion, sliced
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 5 pieces of pineapple, cut into small cubes
- 1 carrot, cut into small cubes
- 2 cloves of garlic, minced
- 2-3 spring onions, chopped
- 1-2 chili peppers, sliced (adjust for spice level)
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1-2 tsp sugar (start with less and adjust to taste)
- 2 tbsp tomato ketchup
- 2 tbsp Thai chili sauce
- Ground black pepper (to taste)
- 1 cup vegetable oil (for frying)
Instructions:
- Sauté Aromatics:
- Heat oil in a pan over medium heat. Once hot, add minced garlic and sliced onion. Sauté until the garlic is fragrant and the onions are translucent.
- Cook the Protein:
- Add your choice of meat to the pan. Stir well until the meat is cooked through. If the mixture appears dry, you can add a little water to help with cooking.
- Add Vegetables:
- Incorporate all the vegetables except for the spring onion and chili peppers. Stir-fry for a few minutes until they start to soften.
- Season the Dish:
- Add the oyster sauce, soy sauce, sugar, tomato ketchup, and Thai chili sauce to the pan. Mix everything well and taste for seasoning. Start with a small amount of sugar; you can always add more if you prefer a sweeter dish.
- Finish with Fresh Ingredients:
- Add the sliced chili and chopped spring onions. Mix well and remove from heat when everything is well combined and heated through.
- Serve:
- Serve hot, adding ground black pepper to taste.
