Craving an unforgettable dinner tonight? Let’s spice things up with a Sweet Thai Stir Fry that brings together the best flavors from across Asia! Where a Sweet Heat Thai Chili Sauce meets the rich umami of Filipino Datu Soy Sauce and the sweet tang of Datu Puti Vinegar, with a touch of heat from Korean Gochugaru (Korean Chili Flakes) yielding a mild heat. This dish is a culinary adventure that lets you choose your favorite protein/s and pair it with Rice or Noodles for a truly satisfying and unforgettable meal, and it’s really easy. Get your Wok ready, cause we about to Wok it out for tonight’s dinner! The best part is that it comes together fast for a quick weeknight meal.
Sweet Thai Stir Fry Ingredients
Choice of Protein (Pork, Beef, Chicken), Sauce (Sweet Thai Chili Sauce, Datu Puti Soy Sauce, Water, Datu Puti Vinegar, Gochugaru Chili Flakes), Vegetables (Onion, Garlic, Ginger, Carrots with/without Napa Cabbage), Oil.
Gochugaru Chili Flakes
The Gochugaru Chili flakes are used in making Kimchi. But they are also used as a garnishing Chili flake in noodles or ramen. It is also used in marinades for meats, in other dishes like Bulgogi, and a whole host of other dishes. It really is an excellent Chili, that can elevate the red color in foods too. So while it is a big bag, there are many uses for it besides this recipe. Same with the Sweet Thai Chili Sauce. Which with added Gochugaru Chili flakes is just wickedly good.
Rendered Fat
While any Neutral Oil can be used. Much preferred is rendered animal fat from the choice protein you use. Trim away any fats from the meats and heat in the skillet or wok over medium low to medium heat until the fat is rendered out. Scoop the crackling out and use the rendered fat for your stir fry fat.
Sweet Thai Stir Fry Sauce
The beautiful thing about this sauce is the use of Sweet Thai Chili Sauce. Which all by itself introduces a Sweet component, a bit of spice, nice color and the hint of Sesame oil. Soy Sauce contributes the saltiness, and the Vinegar also adds acidity and a bit of sweetness. It’s true beauty though is realized by it simplicity, using only Five ingredients to create a Stir Fry Sauce with a remarkable and complex flavor profile. In fact this ratio of ingredients is used quite often in many other dishes in varying degrees.
Add to this some Protein & Vegetables and you have yourself an incredible stir-fry! It holds its worth too, because with just these five ingredients, this dish can be made so many times. All while switching up the protein for a different version of Sweet Thai Stir Fry and even having it with either Noodles or Rice.
Sweet Thai Stir Fry Sauce Ingredients
- 1/4 C each of Water, Soy Sauce, Sweet Thai Chili Sauce
- 2 Tbl Vinegar
- 1 Tbl Gochugaru/Korean Chili Flakes, more or less depending on heat tolerance
Sweet Thai Stir Fry Protein
Any kind of protein can be used here. From Pork, Beef, Chicken, and/or Shrimp. If using tougher cuts like Beef or Pork, then you want to velvet the meat. Anywhere from 1/2 lb to 1 lb (ca. 454 g) of meat can be used or more. You can either thinly slice the meat or julienne about french fry size.
Pork Sweet Thai Stir Fry
Use 1 lb (ca. 454 g) of Pork and velvet the meat for about 15-30 minutes.
Beef Sweet Thai Stir Fry
Use 1 lb (ca. 454 g) of Beef and velvet the meat 15-30 minutes.
Chicken Sweet Thai Stir Fry
Doesn’t need to be velveted or velvet the same as with beef or pork, but limit it to a 15 minute or less.
Shrimp Sweet Thai Stir Fry
Use about 1 lb of Shrimp. Doesn’t need to be velveted and is cooked at the very first and set aside to add back in towards the end for a few minutes before serving.
Beef & Pork Sweet Thai Stir Fry
Use 1/2 lb to 1 lb (ca. 454 g) each of Beef & Pork. Velvet the meat together 15-30 minutes. This one was 1 lb Pork Shoulder & 1/2 lb Prime Beef.
Surf & Turf Sweet Thai Stir Fry
This one combines the Shrimp with the velveted meat for a Surf & Turf version. More often than not, this is the one we have.
Velveting meat
There are many different ways to velvet meat and this technique helps break down the proteins in the meat. Resulting in a tender and juicy texture, perfect for stir-fries or dishes with quick cook times.
Below is the ratio for every 1 lb of meat. Combine the ingredients together and mix very well. Set aside up to 15 minutes for Chicken and between 15-30 minutes for tougher cuts like Pork or Beef. No need to rinse the meat afterwards, it can go straight to the smoking hot wok with fat.
Velveting Ingredients
- 1 lb. of Meat (Beef, Pork or Chicken)
- 1 Tbl of Water
- 1 tsp Sea Salt or less
- 1/4 tsp of Baking Soda
Sweet Thai Stir Fry Vegetables
Onion, Garlic & Ginger are the go-to vegetables added. Julienne Carrots with Green Onions are included along with Napa Cabbage if desired. Slice the Onions and julienne the Garlic & Ginger as well as the Carrots and Green Onions. Chop Napa Cabbage Leaves into 1 inch.
Prepare all the vegetables you will need for the Sweet Thai Stir Fry and have them ready to go when stir frying. You can keep them all separate or group them according to their cook times as;
- Onion, Garlic, Ginger, Carrots all together
- Napa Cabbage set aside seperate
- Green Onions set aside separate, these are added very last to cook briefly
Julienne Y-Peeler
Use a Julienne Y-peeler just for the Carrots. If you don’t have one of these, you can use a grater to grate the carrots on a 45 degree angle to get long shreds of Carrots. Aside from this you can also just use a regular potato peeler to peel strips of Carrots away.
How to make Sweet Thai Stir Fry
The Stir fry itself is really simple and starts with getting all your ingredients together (mise en place) and your choice of meat set aside and velveted. The actual cooking process is simple and done in just a few minutes, about 15 minutes.
Velveted Meat
Add 1 lb (ca. 454 g) of sliced meat to a bowl with 1 Tbl of Water, 1 tsp Sea Salt, and 1/4 tsp Baking Soda. Mix well and set aside until ready to use, about 15 to 30 minutes.
Rice Noodles or Rice
If making this recipe with Noodles, then place 1/2 lb or 228 g of Rice Noodles into a casserole or bowl and cover with Hot Tap water to set aside as well, about 10-15 minutes.
Otherwise, start the White Steamed Rice as another option to serve Sweet Thai Stir Fry with.
Shrimp
If adding Shrimp as another meat option, place frozen Shrimp in a bowl and fill with water. Once thawed, remove the shells and set aside to cook first.
Sauce
Combine all the ingredients together for the Sweet Thai Stir Fry Sauce.
- 1/4 C Water, Datu Puti Soy Sauce, Sweet Thai Chili Sauce
- 2 Tbl Datu Puti Vinegar
- 1 Tbl Gochugaru Chili Flakes
Vegetables
Prepare all the Vegetables and have them set out and ready to go.
- 1 Large Onion – sliced
- 3 Cloves Garlic – julienne
- 1 inch Ginger – julienne
- 1 Med Carrot – julienne
- 5-8 Leaves Napa Cabbage – chopped 1 inch
How to cook Sweet Thai Stir Fry
The actual cooking is simple; start by heating a wok over medium high heat until very hot. then add fat and wait for it to start smoking. Stir fry following these steps;
- Add Meat and leave for a minute, toss and repeat leaving for a minute and tossing until the meat starts to brown, about 5 minutes. This will also create fond on the pan that will be lifted up when the vegetables and sauce goes in adding more flavor.
- Add Vegetables (Onion, Garlic, Ginger, Carrots) and keep everything moving until the Vegetables are tender but still crisp, about 3 minutes.
- Add Napa Cabbage & Stir Fry Sauce. Toss well, stir frying another 4-5 minutes. Keep everything moving.
Sweet Thai Stir Fry with Shrimp
If shrimp is being added, fry the Shrimp up in a bit of Fat first over medium high heat. One (1) minute per side, then toss around for the final 3rd minute. Set aside to add back into the Stir Fry during the last 2 minutes of cooking before serving.
Sweet Thai Stir Fry with Rice
This recipe with Rice, is pretty straight forward since it just uses white rice and water, that’s it. I go with a 1:1 ratio of Rice & Water for firm and separated rice. You can use a bit more water for fluffier and softer rice, anywhere from 1 1/4 C Water to 1 1/2 C water per 1 Cup of Rice is generally where you want to be at.
Optionally instead of just a Rice & Water, you can add additional ingredients to add some flavor such as the MSG, Sea Salt, White Pepper and Sesame Oil used in the Steamed White Rice Recipe.
Sweet Thai Stir Fry with Noodles
This recipe with 228g rice noodles, requires the rice noodles to be soaked in hot tap water for about 10–15 minutes before going into the wok to stir-fry with the sauce for about 4-5 minutes after frying up the meat and vegetables.
Pork & Shrimp Sweet Thai Stir Fry with Noodles
Made with 1 lb of thinly sliced velveted Pork and just under 1 lb of Shrimp, as in the main recipe below.
Beef & Pork Sweet Thai Stir Fry with Noodles
Made with 1 lb of Pork Shoulder & 1/2 lb of Prime Beef, velveted together.
Equipment
- 1 Wok
- 1 Marinating Bowl
- 1 Y-Peeler to julienne the carrots, can use a grater instead
Ingredients
- 1 lb Raw Shrimp - Optional
- 2 Tbl Oil - see notes
- 1 Large Onion - sliced
- 3 Cloves Garlic - julienne
- 1 inch Ginger - julienne
- 1 Med Carrot - julienne
- 5-8 Leaves Napa - chopped 1 inch
- 228 g Rice Noodles - or White Steamed Rice
Velveted Meat
- 1 lb Pork - thinly sliced, can use Beef or Chicken
- 1 Tbl Water
- 1 tsp Sea Salt - or less
- 1/4 tsp Baking Soda
Sweet Thai Stir Fry Sauce
- 1/4 C Water, Datu Puti Soy Sauce, Sweet Thai Chili Sauce
- 2 Tbl Datu Puti Vinegar
- 1 Tbl Gochugaru Chili Flakes
Instructions
- Prepare Rice or Noodles: Start cooking steamed rice or soak rice noodles in hot water, depending on your choice.
- Prep Ingredients: Thinly slice meat and combine with velveted meat ingredients, set aside while thawing the shrimp in a bowl of water. Combine Sweet Thai Stir Fry Sauce ingredients and prep vegetables. Shell the shrimp once thawed.
- Cook Shrimp: Heat half the oil in a wok over medium-high heat. Cook shrimp for 3 minutes. 1 minute per side and tossing the last minute, then set aside.
- Cook Meat and Vegetables: Add remaining Oil to Wok. Once it starts smoking, add the meat and brown for about 5 minutes. Let it sit for a minute, toss, and repeat until browned through. Then stir-fry Onion, Ginger, Garlic, and Carrots for 3 minutes.
- Add Sauce and Finish: Add Napa Cabbage & Sauce, cooking for 4-5 minutes. Add the Shrimp back in during the last 2 minutes, along with Green Onions. For noodles, stir them in when adding the sauce and cook 4–5 minutes. Otherwise, serve the stir-fry with Rice. Garnish with more Green Onions and optionally Chili Flakes to add more heat.