ผัดผักเปรี้ยวหวาน (Pad Pak Preow Wan)
Rated 4.5 Stars from 2639 reader reviews
First published on November 1, 2013
Recipe by W. Tipsuwan
If you like sweet and sour stir fried vegetables, then you'll love this Thai-style recipe that has just a hint of spicy to tie all the flavors together. You can use any combination of veggies that you have on hand. Just be sure to add the harder ones first and the soft ones last so that everything stays nice and crunchy. This recipe makes a nice side dish, or just serve it along side some hot steamed rice for a delicious meal.
To make our delicious Thai-style stir fry, we are using a variety of colorful vegetables including carrot, tomato, sweet red chili, shitake mushrooms, snow peas, and cucumber. You can substitute and change the vegetables as you like, just be sure to cook the hard vegetables first and add in the soft ones like tomato and cucumber to cook for just a bit near the end.
Heat a deep frying pan or wok over a medium flame, adding the vegetable oil. Let it sit for a minute until it gets good and hot, but not smoking. Add the garlic and let it cook for just a few seconds.
Add the onion and let it cook for a little bit, then add the carrot. We'll let the carrot cook for about 2 minutes or so, because we need give them more time to start to soften up.
Add the mushrooms and continue cooking until they get soft.
Add the white pepper, sugar, all the sauces, and the vinegar to the pan. Sir it up well, then let it cook up until the liquid starts to look rich and a nice caramel color.
Add the snow peas and sweet red chili. Mix and stir for about 30 seconds.
Add the tomato and cucumber.
Mix and stir really well, and let cook just until the tomato starts to soften. It's important not to cook too much, as you want the vegetables to be crunchy. Remove from the heat and plate immediately.
Garnish with a little cilantro, celery tops, or parsley. Serve as a side dish or over steamed rice.