As summer’s heat comes full swing, I’ve been less apt to spent a lot of time in the kitchen. Sometimes a cold meal like my recent Ahi Poke or Gazpacho creations come to mind, but other times I still want something hot – so long as it doesn’t require heating up the whole kitchen. I think this Thai Sweet and Sour Stir-Fry is a perfect solution, as it only takes a few minutes on the burner, and since it’s mostly vegetables, it also comes off more as a light meal than a big feast.
One of my favorite finds during my April trip to Tabasco was their Garlic Pepper sauce. It carries the same flavor as their original sauce, but with an added garlic accent that is complimentary without being distracting. It seemed like an excellent fit for this Stir-Fry, and I was right!
This Thai version of Sweet and Sour differs a bit from the sticky/sweet Chinese-American version we’re all more accustomed to. The main difference is that it’s mostly vegetables, with shrimp an optional add-in. It’s also more on the sour side than sweet, which fares really well with the fresh cucumbers found in the final product.
Pad Priew Wan Goong - Thai Sweet and Sour Stir-Fry with Shrimp (Gluten-free, Paleo, Perfect Health Diet, Whole30-friendly)
1 tbsp fish sauce
1 tbsp water
1 tbsp lime juice (juice of 1/2 lime)
1 tbsp tomato paste
1 tbsp coconut palm sugar (honey okay)
1 tsp Tabasco garlic pepper sauce
1 tsp tamari (or 1.5 tsp coconut aminos)
1 tsp apple cider vinegar
1 tsp salt
1/2 tsp white pepper
3 tbsp coconut oil, divided
2 cloves garlic, minced
1 lb shrimp
1/2 onion, cut into bite-sized chunks (about 1/2 cup)
1/2 pineapple, cut into bite-sized chunks (about 1 cup)
1 tomato, cut into bite-sized chunks (about 1 cup)
1 green bell pepper, cut into bite-sized chunks (about 1 cup)
1 cucumber, cut into bite-sized chunks (about 1 cup)
salt and white pepper to taste
cilantro leaves to garnish
lime wedges to garnish
1. Combine the sauce ingredients, stir together, then set aside. Pat the shrimp dry with paper towels.
2. Heat a wok over high heat until very hot (just smoking), about 1 minute. Add 2 tbsp of the coconut oil, swirl it around for a second, then add the garlic. Stir-fry it for a few seconds, then add the shrimp. Stir-fry until pink, curled, and starting to brown in spots, about 1 minute, then remove from the wok with a slotted spoon and set on some paper towels or a wire rack so they don’t get soggy.
3. Add the remaining 1 tbsp of coconut oil to the work, swirl it around, then add the onion. Stir-fry until just starting to soften at the edges, about 20 seconds, then add the pineapple, tomato, and bell pepper. Stir-fry until starting to soften, about 30 more seconds, then add the sauce, cooked shrimp, and cucumber. Toss until well-incorporated and starting to thicken, about 20 seconds, then remove from heat; taste and add salt and white pepper to taste.
4. Serve garnished with cilantro and lime wedges.
** To make this dish Whole30-compliant, replace the coconut palm sugar with 1 tbsp apple juice.