Pad Sator Goong (Stir-fried Stink Beans with Shrimp)
This vibrant Thai dish features the unique flavor of sator (stink beans) stir-fried with succulent shrimp in a savory and spicy chili paste. It's a quick and flavorful meal that's popular in Southern Thailand.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gshrimp, peeled and deveined
- 150 gsator beans, halved or left whole
- 3 tbspvegetable oil
- 2 tbspfish sauce
- 1 tspsugar
- 2 tbspwater
- 2 pcskaffir lime leaf, sliced thinly
chili paste
- 5 clovegarlic, finely chopped
- 2 pcsshallot, roughly chopped
- 5 pcsred bird's eye chili, roughly chopped
- 3 pcsdried red spur chili, soaked in hot water, deseeded and chopped
- 0.5 tspshrimp paste
Equipment
wok · knife · cutting board · mortar and pestle
The method
Step by step
- 1
Prepare the chili paste by pounding the garlic, shallot, red bird's eye chilies, dried red spur chilies, and shrimp paste in a mortar and pestle until a fine paste forms. Alternatively, use a small food processor.
About 5 min
Cook’s note: For less spice, remove seeds from the bird's eye chilies.
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
- 3
Add the prepared chili paste to the hot oil and stir-fry for 2-3 minutes until very fragrant and the oil separates.
About 3 min
Cook’s note: Stir constantly to prevent burning.
- 4
Add the shrimp to the wok and stir-fry for 2-3 minutes until they begin to turn pink.
About 3 min
Cook’s note: Avoid overcooking the shrimp at this stage as they will cook further.
- 5
Add the sator beans and stir-fry for another 2-3 minutes.
About 3 min
Cook’s note: The sator beans should still have a slight crunch.
- 6
Season the dish with fish sauce, sugar, and water.
About 1 min
Cook’s note: Taste and adjust seasoning to your preference; it should be a balance of savory, spicy, and slightly sweet.
- 7
Stir in the kaffir lime leaves.
About 1 min
- 8
Serve immediately with steamed jasmine rice.
Keep it good
Store leftover Pad Sator Goong in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat or in the microwave until warmed through.
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