Pad Priew Wan (Thai Sweet and Sour Chicken)
Pad priew wan recipe or Thai sweet and sour chicken is a takeout favorite, and now you get to make it in your own kitchen! This easy Thai dish is made with lots of healthy vegetables and your choice of protein, all coated in an irresistibly good sauce.
For an equally delicious variation, try my recipe for Thai sweet and sour pork!
Pad priew wan recipe
This sweet sour chicken stir-fry is the latest star of our families weekly dinner rotation.
Tender chicken in a Thai sweet and sour sauce made of ketchup and soy sauce, so good! With a flawless blend of sour and sweet, anything you put in it will come out amazing.
One of the key ingredients is pineapple, its refreshing tropical taste pairs perfectly with the crisp colorful bell peppers, juicy tomatoes, and fresh cucumbers, making every bite crave-worthy.
And here’s the best part: This isn’t just a quick and easy dish, but also low-fat, low-calorie, and packed with healthy ingredients. It’s the perfect summer dish if you ask me.
5 Reasons to try this sweet and sour recipe
- Restaurant quality: This sweet and sour chicken recipe equals a version you’d get at a restaurant in Thailand.
- Easy to customize: This pad priew wan recipe can be made into a vegetarian meal, or you can try different versions with pork, beef, and even seafood such as shrimp or squid.
- Quick and easy: A quick recipe is always good, but a quick and delicious recipe is even better. You might spend more time reading this than cooking!
- Kids love it: Kids love the taste of sweet and sour, it’s a great way to get them enjoying the veggies.
- Healthy: This tasty chicken stir-fry is low in carbs, high in protein, filled with vegetables, and low in calories. Additionally, this recipe doesn’t call for cornstarch or deep-frying.
Chinese vs Thai sweet and sour chicken
Asian cuisine has so many unique dishes, and some classics have variations across borders. Sweet and sour chicken is truly a worldwide favorite, and it’s even enjoyed differently in China and Thailand.
Chinese sweet and sour chicken is typically made with chicken that’s coated in batter and then deep-fried. It’s paired with vegetables like bell peppers, onions, and pineapple chunks. The sauce blends vinegar, sugar, and ketchup, sometimes with a few additional ingredients.
Thai sweet and sour chicken, or pad priew wan, omits the bread and fry step. The chicken is directly stir-fried, resulting in a lighter and healthier dish, complementing the chicken’s natural flavors. The Thai sauce sometimes often introduces fish sauce and/or light soy sauce for extra flavor and umami.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Chicken – Our main source of protein. You can use skinless or skin-on chicken breasts, tenderloin, or any other part that can be cut into thin slices.
- Oyster sauce – This rich and savory sauce brings umami flavor to Thai food.
- RosDee flavor seasoning – A popular seasoning ingredient in Thai cuisine, adding extra flavor and a salty touch. If you can’t find RosDee, maggi seasoning or soy sauce can be used, add to taste.
- White sugar
- Ketchup – Gives a tangy sweetness. Use tomato ketchup.
- Pineapple – For the best taste, use fresh pineapple. Canned pineapple chunks are an OK substitute if fresh is not available.
- Bell peppers, onions, tomatoes, cucumbers – This selection of vegetables adds crunch, fresh flavors, and color. Feel free to mix it up with other greens like zucchini, carrots, snap peas, cabbage, baby corn, yard long beans, or others.
- Green onions (spring onions) – Brings a mild onion flavor and a pop of green color. Mostly for garnishing.
- Garlic – If you’re out of fresh garlic, use garlic powder as a last resort.
- Oil
One of my personal experiences worth noting: I’ve worked at several Thai restaurants in Belgium, and I’ve never seen Thai chefs add vinegar to Thai sweet and sour chicken sauce. The tang usually comes from fresh pineapple and tomatoes, this is what I have been taught. Oh, and definitely do not add red food coloring either!
Cooking instructions
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Sauté garlic
Preheat a wok or skillet over medium heat and add oil. Sauté garlic until it turns golden, approximately 20 seconds.
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Cook chicken
Add chicken and cook until it’s fully cooked through.
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Add seasonings
Combine oyster sauce, RosDee flavor seasoning, white sugar, and ketchup. Mix well with the chicken. Ensure every piece of chicken is coated with the sauce.
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Add vegetables
Add vegetables and stir-fry until they reach your desired level of tenderness, or around 2 minutes. Serve immediately.
How to serve
Serve with steamed rice, like jasmine rice or brown rice. Serve the stir-fry on top of the rice, next to it, or in a separate plate. Drizzle remaining sauce over the top.
Pairing: For a complete Thai meal, have a starter of tod mun pla and end with a classic Thai dessert like Thai mango sticky rice
Garnishing options
- Fresh herbs: Add freshly chopped cilantro or green onions for extra color and a refreshing flavor.
- Chilies: Add sliced fresh chili peppers for a spicy flavor.
- Lime: For a zesty flavor, serve with a wedge of lime on the side.
How to store
Your prad preow wan leftovers will remain delicious for up to 3 days when stored correctly: Let any leftovers cool to room temperature. Transfer into airtight containers and keep in the refrigerator.
Freezing instructions: Transfer the leftovers to a freezer-safe bag or container and freeze. Thaw in the fridge overnight.
Reheating instructions: Either use the microwave or simply reheat on the stove top in a non-stick pan over low to medium heat until warm.
Fun facts
- Most Thais don’t routinely order pad priew wan. We generally prefer dishes with a spicier kick. In fact, many Thais would rather have fried chicken accompanied by a spicy or sweet and sour dipping sauce. And to add, my grandparents steer clear of chicken dishes almost entirely!
- Western “sweet and sour” typically means a thick, red, vinegary sauce found in Chinese-American dishes. This differs greatly from authentic Thai variations.
- Thai cuisine is incredibly diverse and there are many variations of Thai dishes even in Thailand. The ingredients used in this recipe are common for a traditional Thai sweet and sour stir-fry.
Frequently asked questions (FAQ’s)
What is pad priew wan?
Pad priew wan is a Thai stir-fry dish known as Thai sweet and sour chicken. It consists of juicy chicken stir-fried with vegetables like onions, tomatoes, bell peppers, and pineapple chunks, coated in a flavorful sauce made from ingredients like ketchup, sugar, and fish sauce.
How can I make this dish spicy?
If you’d like a spicy meal, you can add chopped chilies at step 1. Use Thai chilies if your spice level is high, or jalapeños for a mild dish.
Is this recipe gluten-free?
No, but: Gluten-free versions of oyster sauce are available on Amazon. Flavor seasoning: you need to check the packaging for a gluten-free version. Ketchup: double-check the labeling. The remaining ingredients are naturally gluten-free.
How can I make this recipe vegetarian?
To make a vegetarian sweet and sour stir-fry: Replace chicken with a vegetarian alternative like firm tofu or tempeh. Use a vegetarian oyster sauce. Replace flavor seasoning with a vegetarian bouillon. Consider adding more vegetables.
More Thai chicken recipes you’ll love
- Garlic pepper chicken stir-fry
- Chicken khao soi – Chiang Mai noodles with a spicy coconut curry sauce.
- Larb gai salad – A refreshing summer salad with fresh herbs and spices.
- Khao man gai – Thai chicken rice with dipping sauce.
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Pad Priew Wan (Thai Sweet and Sour Chicken)
Ingredients
- 2 tablespoons oil
- 3 cloves garlic
- 15 ounces chicken
- 3 tablespoons oyster sauce
- 2.5 tablespoons white sugar
- 1.5 tablespoon flavor seasoning RosDee brand
- 3 tablespoons ketchup tomato
- 5.3 ounces pineapple bite-sized pieces
- 5.3 ounces bell peppers bite-sized pieces
- 7 ounces onions bite-sized pieces
- 2.8 ounces tomatoes bite-sized pieces
- 3.5 ounces cucumber thin slices
- 1/2 cup green onions chopped
Instructions
- Preheat a wok or skillet over medium heat and add oil. Sauté garlic until it turns golden, approximately 20 seconds.
- Add chicken and cook until it’s fully cooked through.
- Combine oyster sauce, RosDee flavor seasoning, white sugar, and ketchup. Mix well with the chicken. Ensure every piece of chicken is coated with the sauce.
- Add vegetables and stir-fry until they reach your desired level of tenderness, or around 2 minutes. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- For a spicy meal, add fresh chili peppers.
- Feel free to add your favorite vegetables, protein, or garnish.
