Pad Priew Want (Sweet And Sour Pork Thai Style)

Name: Pad Priew Want (Sweet And Sour Pork Thai Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound of pork loin, trimmed to total 10 ounces; 1/4 cup water; 3 tablespoons nam pla (Thai fish sauce); 2 tablespoons sugar; 1 tablespoon ketchup; 4 teaspoons tapioca starch; 2 1/2 tablespoons water; 2 1/2 tablespoons peanut oil or vegetable oil; 1 teaspoon minced garlic; 1 cup onions, sliced into 1/4-inch strips; 1 cup tomatoes, cut into 1/2-inch cubes; 3 tablespoons white vinegar; 3 scallions, root ends removed, cut into 1/2-inch pieces on the diagonal; 3/4 cup green bell peppers, sliced into 1/4-inch strips; 1 1/2 teaspoons red serrano chili, minced; 1/2 cup cucumber, peeled, seeded and cut into 1/4-inch-by-1 1/2-inch pieces

Servings: persons

3/4 pound of pork loin, trimmed to total 10 ounces
1/4 cup water
3 tablespoons nam pla (Thai fish sauce)
2 tablespoons sugar
1 tablespoon ketchup
4 teaspoons tapioca starch
2 1/2 tablespoons water
2 1/2 tablespoons peanut oil or vegetable oil
1 teaspoon minced garlic
1 cup onions, sliced into 1/4-inch strips
1 cup tomatoes, cut into 1/2-inch cubes
3 tablespoons white vinegar
3 scallions, root ends removed, cut into 1/2-inch pieces on the diagonal
3/4 cup green bell peppers, sliced into 1/4-inch strips
1 1/2 teaspoons red serrano chili, minced
1/2 cup cucumber, peeled, seeded and cut into 1/4-inch-by-1 1/2-inch pieces

1
Slice the pork into scallops, one and a half by an eighth inch thick.
2
Set aside.
3
In a small bowl, combine the quarter cup of water, nam pla, sugar and ketchup.
4
Set aside.
5
In another small bowl, mix together the tapioca starch with two and a half tablespoons of water.
6
Reserve.
7
Heat the wok over high heat for 30 seconds.
8
Add the peanut oil and, when a wisp of white smoke appears, add the garlic.
9
When the garlic turns light brown, add the pork.
10
Spread in a thin layer and cook for about one minute.
11
Turn over and cook until the pink color vanishes, about one minute more.
12
Add the onions and tomatoes and stir for one minute.
13
Add the vinegar and mix all the ingredients well.
14
Pour the nam pla mixture into the wok and stir well to combine all the ingredients.
15
Add the scallions, peppers, chilies and cucumbers, and mix thoroughly.
16
Stir the tapioca starch mixture and add it to the wok.
17
Stir continuously, combining the ingredients, until the sauce bubbles.
18
Turn off the heat.
19
Transfer to a heated dish and serve with plain cooked rice.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound of pork loin, trimmed to total 10 ounces, 1/4 cup water, 3 tablespoons nam pla (Thai fish sauce), 2 tablespoons sugar, and more.

Yes, Pad Priew Want (Sweet And Sour Pork Thai Style) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!