Pad preaw wan talay. ( Sweet and sour stir fried vegetables with seafood.)
Description:Sweet and sour is a generic term and can include many styles of sauce, The Thai sweet and sour has a good balance between the two, with tangy flavours from the fresh lime and sweet notes from the brown sugar. It is a versatile dish and the meat and vegetable components can be interchanged easily.
Time: 45 minutes
Utensils: Thick bottom pan, stirring spoon, table spoon, chopping board, knife,
Portion size: 4-5 people
Cost: 210thb/ $6.6
Serve with: Steamed jasmine rice.
- 2 Tablespoons of oil
- 3-5 cloves of garlic
- 500 of de-shelled and de-veined prawns with the head still remaining.
- 4 tablespoon of fish sauce
- 1. 5 Tablespoon oyster sauce
- 1 tables spoon soy sauce
- 3 limes – extract the juice
- 4 tablespoons of brown sugar
- 2 carrots sliced into rounds
- 1 roughly chopped onion
- 4 tomatoes cut each tomato in to 6 segments.
- 2 cucumbers (Cucumbers in Thailand are smaller, about half the size and they also sweeter than Western varieties. If you can’t find Thai cucumbers, regular ones will do, but adjust the quantity proportionately).
- Heat the oil in the pan when hot enough add the roughly chopped garlic.
- When the garlic starts to turn light golden brown add the prawns including the head. Keep the contents moving to ensure even cooking and prevent burning.
- Add the oyster, soy and fish sauce
- add the lime juice and sugar
- Add the carrots cooked till al dente
- add the remaining vegetables and cook until all the veg is al dente.
- You can easily exchange prawns to any other meat such as chicken, squid and pork.
- Add a different variety of veg for example mushrooms sliced peppers and chives.
S.Eaton and P. Patiyut, freestylecooking.org 27.08.14