“Pad Bpriow Wahn. An authentic Thai recipe from Thai cooking instructer, Kasm Loha-unchit Clark, www.thaifoodandtravel.com”

Ingredients Nutrition

  • 2 -3 tablespoons peanut oil, for stir-frying
  • 6 garlic cloves, chopped
  • 1 small onion, cut in quarters lenghtwise, then sliced thinly crosswise
  • 4 hot yellow wax peppers
  • 4 medium pickling cucumbers, cut in half lengthwise and slice each half at a sharp slanted angle 1/8 inch thick (rub each end with cut top to remove bitter taste)
  • 2 -3 tablespoons fish sauce, to taste
  • 1 -2 tablespoon white vinegar, to taste
  • 3 -4 teaspoons sugar, to taste (unrefined)
  • 2 medium firm tomatoes, cut into bite-size wedges
  • white pepper, liberal sprinkling
  • cilantro, 1 small handful


  1. Heat a wok until it is smoking hot. Swirl the oil to coat the wok surface and wait a few seconds for the oil to heat.
  2. When hot, stir in the garlic, followed shortly with the onion. Toss 20-30 seconds.
  3. Add peppers and stir-fry 20-30 seconds.
  4. Add cucumbers and continue to stir-fry for about a minute.
  5. Season to taste with fish sauce, vinegar and sugar.
  6. Add tomatoes, cucumbers and seasonings.
  7. Sprinkle with white pepper. Toss again and transfer to a serving platter.
  8. Garnish top with cilantro.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a