Pat Preaw Waan Recipes

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.

PAHT PREAW WAN

Steps:

• pour oil in a wok, add garlic and heat until it turns golden.
• Add chicken, stir until cooked through.
• Add the fish sauce, oyster sauce and sugar, stir constantly.
• Add tomato sauce, veggies and pineapple.
• Cook until veggies are al dente.
• Serve with Jasmine rice.

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.

PAT PREAW WAAN

Steps:

• Cut chicken, vegetables, and pineapple into mouth sized pieces.
• Pour oil in a work, fry garlic until it becomes golden color.
• Add sliced chicken and stir, then add oyster sauce, fish sauce, sugar and stir contantly.
• Pour pineapple, cucumber, tomatoes, large onion and baby corn in the wok then add tomato sauce.
• Stir until fresh vegetable are all dente, add spring onion.
• Flavour to taste and serve with rice.