• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Entrées » Sweet and Sour Stir-Fry ผัดเปรี้ยวหวาน

    Sweet and Sour Stir-Fry ผัดเปรี้ยวหวาน

    Published: Jan 30, 2015 · Modified: Dec 7, 2020 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    This sweet and sour stir fry isn't like your local Chinese takeout. It isn't overly sweet or gooey, but it's actually bright fresh, with the tartness of pineapple and nuttiness of cashews!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Sweet & sour tofu

    Sweet and Sour Stir-Fry ผัดเปรี้ยวหวาน

    ★★★★★ 4.6 from 5 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 4
    Print Recipe
    Pin Recipe

    Ingredients

    • 300g medium firm tofu, 1” cubed, or another meat of your choice, cut into small bite-sized pieces (see note)
    • 3 cloves garlic
    • ½ cup pineapple, bite-sized pieces
    • ½ onion, 1-cm julienned
    • 1 tomato, cut into wedges or 1 cup cherry tomatoes, halved
    • 1 cup mini cucumber or regular cucumber, halved lengthwise and sliced on a bias
    • ½ cup asparagus, cut into 2” pieces
    • 1 cup bell pepper, any colour. 1-cm-wide strips
    • ⅓ cup cashews
    • Green onions, cut into 1" pieces on a bias (half the white part horizontally if large)

    Sauce:

    • 2 Tbsp white vinegar or rice wine vinegar
    • 2 Tbsp oyster sauce
    • 2 Tbsp Thai Sriraja Panich sauce (or substitute Sriracha)
    • 1 Tbsp soy sauce
    • 2 Tbsp brown sugar, packed
    • ½ tsp toasted sesame oil

    Note: If using chicken, pork, or beef, you can marinade the meat in ½ Tbsp soy sauce or Golden Mountain Sauce, if desired. 

    Ingredients and Kitchen Tools I Use


    Instructions

    Combine all sauce ingredients and stir to dissolve the sugar.

    If using tofu: Dry off the cubes by laying them on a folded kitchen towel or paper towel and gently press on them with another towel. Heat 1.5" of vegetable oil in a pot or wok to in 350°F. Fry the tofu for 3-5 minutes until golden, making sure not to crowd the pot. Remove from oil and drain on paper towel.

    In a wok or a large saute pan, sauté garlic over medium high heat in a little bit of vegetable oil until it starts to turn golden. Add all vegetables at once, toss quickly to mix, then add the sauce. Cook the for a few minutes, stirring constantly, until the vegetables are done to your liking. Add the tofu and toss to coat in the sauce. Turn off the heat and stir in green onions and ⅔ of the cashews.

    Plate, and sprinkle with the remaining cashews. Serve with jasmine rice.

    If using meat: In a wok or a large saute pan, sauté garlic over medium high heat in a little bit of vegetable oil until it starts to turn golden. Add the meat and stir just until the exterior is cooked. Add all vegetables at once, toss quickly to mix, then add the sauce. Cook the for a few minutes, stirring constantly, until the meat is done and the vegetables are done to your liking. Turn off the heat and stir in green onions and ⅔ of the cashews.

    Plate, and sprinkle with the remaining cashews. Serve with jasmine rice.

    Join us on Patreon for bonus content and rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Steamed Egg with Crab and Mushrooms ไข่ตุ๋น (kai toon)
    Slow-Braised Pork Leg on Rice ข้าวขาหมู (kao ka moo) »

    Reader Interactions

    Comments

    1. Tim Doughty

      October 27, 2022 at 8:38 am

      This is just like Pailin says it is: light, sweet-balanced and plenty of vegetables. It's super easy to put together. I ordered this in a Thai restaurant many years ago and was not impressed: I was expecting the welll-known Chinese dish. But this is the opposite of heavy -- I can eat it without feeling guilty!

      At first, I was doubtful about putting in the tomatoes so early the way she recommends. But it's just right this way. It just a great recipe to have!

      ★★★★★

      Reply
    2. JTM

      March 03, 2021 at 3:04 am

      Yes I do. But I cut the fish in cubes. Cover them with corn flower. Dip them in whipped egg and them cover them with breadcrumbs. Fry them in oil till nice golden. Set aside. Make the sweet and sour without the meat. Add the fish at the end. Make sure it is warm.

      Reply
    3. cv

      January 25, 2021 at 8:14 pm

      Can you suggest a vegan alternative to the oyster sauce?

      Reply
    4. Jkg

      January 24, 2021 at 5:09 am

      Can you use fish for this?

      Reply
      • JTM

        March 03, 2021 at 1:14 am

        Yes I do. But I cut the fish in cubes. Cover them with corn flower. Dip them in whipped egg and them cover them with breadcrumbs. Fry them in oil till nice golden. Set aside. Make the sweet and sour without the meat. Add the fish at the end. Make sure it is warm.

        Reply
    5. Lawrie

      January 22, 2021 at 12:34 pm

      This meal is so good & so easy, consider adding a splash of fish sauce

      Reply
    6. Heidi

      January 05, 2021 at 12:49 am

      This recipe turned out soooo well for us tonight!!! Super yummy! Thank you for sharing this awesome recipe! The substitute Sriracha sauce I have is very spicy so I used 1 Tbsp of Sriracha mixed with 1 Tbsp of tomato sauce. I also substituted stevia for the brown sugar and used a little less soy sauce. I've watched a few of your videos now and am slowly feeling more confident with cooking Thai dishes. I've always loved making Thai curries but anything outside of this.. I don't feel so confident!!!

      ★★★★★

      Reply
    7. Futile Resistance

      December 30, 2020 at 9:45 pm

      I often do this without any protein, but it's a firm fave. So fast and so easy, anyone can do it. You can use all kinds of veggies beyond those listed. Either ones that will soak up sauce like mushrooms or provide crunch like green beans. Gotta go for the textural contrast and pops of colour! (what has this woman done to me????)

      ★★★★★

      Reply
    8. LockdownLarry

      December 28, 2020 at 3:54 am

      Just made this - it was tangy, refreshing, and delicious. I have nothing to compare it to, as I have never tried the deep-fried mystery meat with dayglo orange sauce that you see in cheap Asian places. But this recipe is a winner, and I will be making it again for lunch tomorrow. Thank you.

      ★★★★★

      Reply
    9. Michael

      December 11, 2020 at 3:36 am

      I know "Sweet and Sour Stir-Fry" is common in Thailand.
      All of my friends love it.
      But for me - I don't like fruits in hot dishes.

      ★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    Featured On...

    Meatless Recipes

    • Vegan Thai Green Curry Meat Eaters Will Love
    • Pad See Ew with Rice Vermicelli
    • Chili Garlic Noodles Recipe
    • Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • Soy Caramel Roasted Kabocha Squash
    • Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2022