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Pad Preow Waan Recipe

Name: My Thai Cafes Pad Preow Waan Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Thai
Ingredients: 1 lb boneless chicken breast (or pork shoulder or flank steak), thinly sliced; 1 tbsp light soy sauce; 1 tsp cornstarch; 2 tbsp vegetable oil (for stir-frying); 1 cup pineapple juice (preferably from canned pineapple); 3 tbsp rice vinegar; 3 tbsp white granulated sugar; 2 tbsp ketchup; 1 tsp fish sauce; 1 tbsp light soy sauce; 1 tbsp fresh lime juice; 1 tsp cornstarch (for slurry); 1 tbsp cold water (for slurry); 1 cup canned pineapple chunks (drained) or fresh pineapple, bite-size; 0.5 each large red bell pepper, seeded and cut into 1-inch pieces; 0.5 each large green bell pepper, seeded and cut into 1-inch pieces; 1 each medium carrot, peeled and thinly sliced on the bias; 1 each medium yellow onion, cut into wedges; 1 each medium tomato, cut into wedges; 2 cloves garlic, minced; 1 each fresh Thai red chile or bird's eye chile, thinly sliced (optional); 2 stalks green onions, sliced on bias; 2 tbsp fresh cilantro leaves (optional); 0.5 tsp toasted sesame oil (optional)

Inspired by My Thai Cafe

Time30m

Serves3

Choice of chicken, pork or beef sautéed with pineapples, tomatoes, bell peppers, carrots and onions in our Thai style sweet & sour sauce.

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Ingredients

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Protein & Marinade

1 lb boneless chicken breast (or pork shoulder or flank steak), thinly sliced

1 tbsp light soy sauce

1 tsp Cornstarch

2 tbsp vegetable oil (for stir-frying)

Sweet & Sour Sauce

1 cup pineapple juice (preferably from canned pineapple)

3 tbsp Rice vinegar

3 tbsp white granulated sugar

2 tbsp Ketchup

1 tsp Fish sauce

1 tbsp light soy sauce

1 tbsp Fresh lime juice

1 tsp cornstarch (for slurry)

1 tbsp cold water (for slurry)

Vegetables & Fruit

1 cup canned pineapple chunks (drained) or fresh pineapple, bite-size

1/2 each large red bell pepper, seeded and cut into 1-inch pieces

1/2 each large green bell pepper, seeded and cut into 1-inch pieces

1 each medium carrot, peeled and thinly sliced on the bias

1 each medium yellow onion, cut into wedges

1 each medium tomato, cut into wedges

2 cloves Garlic, minced

1 each fresh Thai red chile or bird's eye chile, thinly sliced (optional)

Garnish & Finish

2 stalks green onions, sliced on bias

2 tbsp fresh cilantro leaves (optional)

1/2 tsp toasted sesame oil (optional)

Method

Protein & Marinade

Slice and Marinate

Trim any excess fat from the meat and slice thinly across the grain into bite-sized strips (about 1/4-inch). In a bowl combine the sliced meat with 1 tablespoon light soy sauce and 1 teaspoon cornstarch. Toss to coat and let sit 10 minutes while you prepare vegetables.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated meat in a single layer and stir-fry until browned and just cooked through (chicken/pork about 2–4 minutes, beef 1–3 minutes depending on thickness). Remove the meat to a plate and set aside.

Sweet & Sour Sauce

Make the Sauce

In a bowl or measuring cup whisk together 1 cup pineapple juice, 3 tablespoons rice vinegar, 3 tablespoons sugar, 2 tablespoons ketchup, 1 tablespoon light soy sauce, 1 teaspoon fish sauce and 1 tablespoon fresh lime juice until sugar dissolves. Taste and adjust balance (more sugar for sweeter, more vinegar for tangier).

In a small cup make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Keep nearby for thickening.

Vegetables & Fruit

Return the wok to high heat and add the remaining 1 tablespoon vegetable oil. Add the minced garlic and sliced chile (if using) and stir-fry 15–20 seconds until fragrant, taking care not to burn.

Add the carrot slices and stir-fry 1–2 minutes to begin softening. Add bell pepper pieces and onion wedges and stir-fry 1–2 minutes more; vegetables should stay crisp-tender.

Add the pineapple chunks and tomato wedges to the wok and stir to combine. Stir-fry 30–45 seconds just to heat the pineapple and warm the tomato without breaking it down completely.

Pour the prepared sweet & sour sauce into the wok and bring to a gentle simmer. Stir and let the sauce bubble for about 1 minute so flavors marry.

Stir the cornstarch slurry once more and slowly drizzle it into the simmering sauce while stirring. The sauce will thicken in 30–60 seconds to a glossy consistency that coats the vegetables.

Return the cooked meat and any accumulated juices to the wok. Toss everything together for 30–60 seconds so the meat is heated through and evenly coated with sauce.

Garnish & Finish

Turn off the heat. Taste and adjust seasoning with additional fish sauce, soy, sugar or lime if needed. Drizzle 1/2 teaspoon toasted sesame oil if using, toss gently.

Transfer to a serving platter. Sprinkle sliced green onions and cilantro over the top and serve immediately with steamed jasmine rice.