Pat Preaw Waan
Experience the perfect balance of sweet, tangy, and savory flavors with Pat Preaw Waan, Thailand's beloved sweet and sour stir-fry dish. This vibrant recipe combines tender slices of chicken or pork with an irresistible medley of fresh vegetables—including bell peppers, cucumbers, and ripe tomatoes—along with juicy pineapple chunks for a tropical twist. Tossed in a delicious homemade sauce made from white vinegar, fish sauce, sugar, and ketchup, this quick and easy stir-fry achieves the ideal umami flavor profile. Ready in just 25 minutes, it's perfect for busy weeknights and pairs beautifully with steamed jasmine rice. Whether you're craving authentic Thai cuisine or a colorful, veggie-packed meal, Pat Preaw Waan is sure to delight your taste buds.
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Recipe Information
Ingredients
- 250 grams Chicken breast or pork (sliced thinly)
- 2 tablespoons Vegetable oil
- 2 cloves Garlic (minced)
- 1 medium Onion (sliced into wedges)
- 1 large Tomato (cut into wedges)
- 1 small Cucumber (cut into thick slices)
- 150 grams Pineapple chunks (fresh or canned, drained)
- 1 cup Bell peppers (assorted colors, diced)
- 3 tablespoons White vinegar
- 2 tablespoons Sugar
- 2 tablespoons Fish sauce
- 2 tablespoons Ketchup
- 4 tablespoons Water
- 1 teaspoon Cornstarch
- 2 stalks Green onions (sliced, for garnish)
Instructions
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced chicken breast or pork to the wok and stir-fry until the meat is just cooked through, about 3–4 minutes. Remove the meat from the wok and set aside.
In the same wok, add a little more oil if needed, and stir-fry the onion, bell peppers, and cucumber for 2–3 minutes until slightly softened but still crisp.
Add the tomato wedges and pineapple chunks to the wok and stir-fry for another 1 minute.
In a small bowl, combine white vinegar, sugar, fish sauce, ketchup, water, and cornstarch. Mix until smooth to create the sweet and sour sauce.
Pour the prepared sauce into the wok and stir well to coat the vegetables evenly.
Return the cooked chicken or pork to the wok and toss everything together. Cook for 1–2 minutes until the sauce thickens and all the ingredients are well coated.
Garnish with sliced green onions and serve hot over steamed jasmine rice.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 63.5 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1851 mg | 39% | |
*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.
