Paht Preaw Wan
Paht Preaw Wan, a delightful Thai sweet and sour stir-fry, is a vibrant medley of bold flavors and fresh ingredients. This quick and easy dish harmoniously combines tender chicken, pork, or tofu with colorful bell peppers, juicy pineapple chunks, crisp cucumbers, and tangy tomatoes. The magic lies in its signature sauce—a mouthwatering blend of fish sauce, oyster sauce, ketchup, vinegar, and just a touch of sugar for balanced sweetness. Perfectly thickened with cornstarch, the sauce clings to every bite, making each mouthful irresistible. Ready in just 30 minutes, this dish is ideal for weeknight dinners and pairs beautifully with steamed jasmine rice for a complete meal. Whether you're a fan of Thai cuisine or looking to try something new, this sweet and sour stir-fry will surely captivate your taste buds!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 300 grams chicken breast or pork (sliced thinly) or extra-firm tofu (cubed)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 onion, chopped into bite-sized pieces
- 1 cucumber, sliced into half moons
- 1 cup pineapple chunks (canned or fresh)
- 1 tomato, cut into wedges
- 2 tablespoons fish sauce (or soy sauce for vegetarian)
- 2 tablespoons oyster sauce
- 3 tablespoons ketchup
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 0.25 cup water
- 1 teaspoon cornstarch
- 2 stalks green onions, chopped
Instructions
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
Add the chicken, pork, or tofu to the pan and cook until browned and fully cooked through. Remove from the pan and set aside.
In the same pan, add the red bell pepper, green bell pepper, onion, and cucumber. Stir-fry for 2-3 minutes until slightly softened.
Add the pineapple chunks and tomato wedges to the pan and stir-fry for another minute.
Return the cooked meat or tofu to the pan and mix well with the vegetables.
In a small bowl, whisk together the fish sauce, oyster sauce, ketchup, vinegar, sugar, water, and cornstarch until well combined.
Pour the sauce mixture into the pan and stir well to coat all ingredients. Cook for another 2-3 minutes until the sauce thickens slightly.
Sprinkle the chopped green onions over the top and give a final stir.
Serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 15.0 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
