Thai Food Recipe: Goong Sator Pad Gapi (Shrimp and Fava Bean Stir-Fry)

Goong Sator Pad Gapi - Shrimp and Sator Stir Fry

Shrimps and Sator Stir-Fry with Shrimp Paste Sauce


1 cup shrimp (peeled, de-veined, cooked)
1 cup sator
3 cloves garlic
5 red chili peppers
1 tbsp. fish sauce
2 tsp. sugar
2 tbsp. lemon juice
1 tbsp. minced garlic
1/2 cup cut scallion
2 tsp. shrimp paste
2 tbsp. dried shrimp (optional)
1/4 cup water
1 tbsp. olive oil


Cooking Instructions:

1. Ground garlic, red chili peppers and dried shrimp together. Mix it with shrimp paste, sugar, fish sauce, lemon juice.

2. Heat the pan and put olive oil. When the pan is hot, add minced garlic. Fry it until the garlic smells aromatic.

3. Pour the sauce from number one on the pan. Use medium heat. When it smells nice, usually take 1 minute, put shrimp, sator and scallion. Mix well.

4. Add some small amount of water if the food is too thick. If you like it juicy, you can add more water.

Goong Sator Pad Gapi is a Southern Thailand food recipe. 🙂 We serve it with hot jasmine rice. Especially with sator (Fava beans), it has a really good taste.


Note from Vern

This is another of my favorites. Pretty much anything with sator beans – is my favorite. Everyone at the restaurants we often go to know that I love it and tell us when they have it in stock. It isn’t all the time,it’s whenever they can find it. They often buy it just for me! If you get a chance to try it, do so. It’s a very flavorful and aromatic bean – some don’t like it, but I think it’s the best bean ever.

Sawasdee Ka - Joy

Author: Joy B

Sawasdee Ka! I'm Joy, the owner of Joy's Thai Food Recipe & Cooking blog. I have been cooking since I was little with my mom and aunts in northeast Thailand. I want to share my childhood Thai recipes with you. Please help me make this the best site I can by completing my survey! :) Joy To contact me use the email address below, or find me at Google+.

2 thoughts on “Thai Food Recipe: Goong Sator Pad Gapi (Shrimp and Fava Bean Stir-Fry)”

  1. I don’t know… that’s what we called them because my pocket translator gave me that as an option. If it’s wrong it will change a lot of recipes here! What is the common name in English for Parkia speciosa?

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