Joy’s Thai Food Recipe & Dessert Blog!

Fava Beans and Mushroom Stir-Fry in Thai, Pad Hed Sator

Fava Beans and Mushroom Stir-Fry

ผัดเห็ดสะตอ

Pad Hed Sator

Prepare:

1 cup sator (fava beans)

2 tbsp. sliced chili peppers

1 cup mixed mushroom (or any kind)

½ tsp. sugar

1 tbsp. vegetarian sauce

½ tbsp. soy sauce

1 tbsp. olive oil

Cooking Instructions:

1. Clean and cut the mushroom in half. Crack all of the sator open and clean very well.

2. Heat and pan and put olive oil. Wait until it’s hot and then put minced chili pepper.

3. Add mushroom, soy sauce, vegetarian sauce, sugar and some small amount of water.

4. Cook the mushroom for 7 minutes.

5. Next, put sator and mix well.

If you don’t like the strong smell of sator, slice it thinly and wash with water for a couple times. However, we really like it when the sator is cooked for only few seconds. That makes it crunchy. Don’t get addicted like us!

Joy…\(^v^)/…

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Pad Phet Sator (Bean Stir Fry)

This dish is one of my husband’s favorites. He really loves the green fava beans. He said he’s never had them in America, but some ethnic groups in New York love them – so he’s heard.

This bean is from a large pod that may be 1 foot long and 3-4″ wide. They are plentiful here in Thailand. It should be available in the USA in Asian grocery stores. Here’s a great photo of it, look at 5th photo down list “Stink Bean” they call it. But, it really doesn’t stink!

This bean has a delicious flavor – just a touch of sourness to it which makes it a very unique taste. As I said, my husband enjoys when I cook this recipe!

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Pad Phet Sator
(Bean Stir Fry)

Prepare:

minced garlic 1 tbsp.
finely cut kaffir lime leaves 1 tbsp.
3 chilis (halved, or small pieces)
green beans (tree genus parkia) 300g.
Pork (Slice it thin and big pieces) 300g
Shrimp 300g.
Panang Curry Paste 1 tsp.
Oyster sauce 2 tbsp.
Fish sauce 1 tbsp.
Soy sauce 1 tbsp
Olive oil or Soy bean oil 1-2 tbsp.
Water 1 cup

Cooking Instructions:

1. Heat the pan and put 1 tbsp. of olive oil, wait until it’s hot. Then, put minced garlic and chilis into a hot pan.

2. When the garlic smells nice, add pork and cook until it’s well done (5-8 minutes, or longer if you prefer)

3. You can pour in some water when the pan is getting too dry.

4. Put Panang curry paste, fish sauce, soy sauce, and oyster sauce in it and stir fry until they are all mixed.

5. Add shrimp and beans, cook for 2 minutes using medium heat.

6. Turn off the fire, throw in finely cut kaffir lime leaves and mixed together.

7. Serve on top of jasmine rice.

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