Sweet-and-sour vegetable stir-fry with chicken (Phat priao wan kai) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen by Leela Punyaratabandhu

  • green onions
  • chicken thighs
  • cucumbers
  • fish sauce
  • oyster sauce
  • palm sugar
  • tomatoes
  • pineapple
  • banana peppers
  • thin soy sauce
  • white pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chicken breasts for chicken thighs, red bell pepper for banana pepper, and granulated sugar for palm sugar.

  • meggan on July 09, 2020

    I felt the cukes became slimy so next time I would just garnish with them but otherwise this was good. I used jarred banana peppers and it was fine.

  • imaluckyducky on June 24, 2020

    5 enthusastic stars! This dish comes together quickly and is really easy to balance out. The addition of cucumber to the stir fry was something new for me, and a delightful surprise - it adds a really nice toothsome texture and a refreshing bite. I made a double batch and only a small portion remains (3 adults and one 4yo had seconds). Do not be scared about the amount of fish sauce in the sauce, it does not overpower the flavor of the sauce. The stir fry sauce is also more liquidy than, say, a Chinese stir fry that you may be used to. My Thai partner defends that this is normal.

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