Pad Priew Want Sweet And Sour Pork Thai Style Recipes

THAI SWEET AND SOUR PORK

Steps:

• Gather the ingredients.
• Chop ribs into 2-3 inch segments and place in a bowl. Make the marinade and pour over the ribs. Toss well to coat. Set in the refrigerator to marinate while you prepare the other ingredients.
• Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the shallot, garlic, and ginger. Stir-fry 1 minute to release the fragrance.
• Add the sweet & sour sauce ingredients-except the lime leaves and cornstarch-water. Stir and bring to a boil.
• Add the marinated pork plus the lime leaf strips and mushrooms. Stir well. Reduce heat to medium or medium-low (so pork is gently simmering). Cover and simmer 10-12 minutes, stirring occasionally.
• Add the bell pepper and snow peas, stirring them in. Simmer 3-4 more minutes, or until vegetables have softened but still retain their color, and the pork is cooked.
• Add the baby bok choy and cornstarch-water mixture. Stir well. The sauce will thicken in 1-2 minutes, which is just long enough to cook the bok choy (you want it still crisp).
• Reduce heat to low and taste-test, adding more fish sauce for more salt/flavor, or more sugar if you prefer it sweeter. Top with the fresh coriander and serve with plain rice, Sticky Rice , or Coconut Rice .

A PAD THAI WORTH MAKING

Steps:

• Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
• In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
• Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
• Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts, green onions, and remaining chile sauce. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
• Serve garnished with fresh cilantro and remaining bean sprouts with lime wedges on the side.

PAD PRIEW WANT (SWEET AND SOUR PORK THAI STYLE)

Steps:

• Slice the pork into scallops, one and a half by an eighth inch thick. Set aside. In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup. Set aside. In another small bowl, mix together the tapioca starch with two and a half tablespoons of water. Reserve.
• Heat the wok over high heat for 30 seconds. Add the peanut oil and, when a wisp of white smoke appears, add the garlic. When the garlic turns light brown, add the pork. Spread in a thin layer and cook for about one minute. Turn over and cook until the pink color vanishes, about one minute more. Add the onions and tomatoes and stir for one minute. Add the vinegar and mix all the ingredients well.
• Pour the nam pla mixture into the wok and stir well to combine all the ingredients. Add the scallions, peppers, chilies and cucumbers, and mix thoroughly. Stir the tapioca starch mixture and add it to the wok. Stir continuously, combining the ingredients, until the sauce bubbles.
• Turn off the heat. Transfer to a heated dish and serve with plain cooked rice.

THAI-STYLE SWEET-AND-SOUR PORK

Steps:

• Slice the pork into thin strips.
• Heat the oil in a wok or pan.
• Stir-fry the garlic until golden, then add the pork and stir-fry for 4-5 minutes.
• Add the onion.
• Season the meat and onion mixture with fish sauce, sugar, and ground black pepper.
• Stir the mixture for about 4 minutes, until the pork is cooked.
• Add the rest of the vegetables with the pineapple.
• You may need to add a few tablespoons of water.
• Stir-fry 3-4 minutes longer.
• Serve.

PAD PAK PRIEW WAAN (HOT AND SOUR VEGETABLES)

Steps:

• Heat wok; add oil.
• Stir-fry the ginger, garlic, and onion until soft.
• Add the carrots and green beans and stir-fry for 2 minutes.
• Add the cabbage, zucchini, salt, sugar, soy sauce, fish sauce, lime juice, and cayenne.
• Stir-fry for another 2 minutes until all the vegetables are tender crisp.