Thai Wok-Fried Sweet Potato

This Thai street food version of wok-fried sweet potato, Pad Man Thet, can be found as a daily special during fall and winter at Na Na Thai in Buellton. Husband and wife team Nik and Ashley Ramirez opened this spot in 2023, after a successful run of cooking Thai food pop-ups with their friends at Bar Le Côte (same owners of Michelin-starred Bell’s) in Los Olivos.

Satisfy your craving for sweet, salty, delicious Thai street food here for lunch and dinner, Monday through Friday.

Thai Wok-Fried Sweet Potato

This Thai street food dish is salty, sweet, and super popular, served at Na Na Thai in Buellton. Prepare the crispy shallots the day before or buy pre-made crispy shallots.

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Ingredients

  

• 1 Thai chili pepper
• 1 head of garlic
• 1 tsp Thai shrimp paste
• 1 sweet potato or winter squash
• 2 Tbsp pork fat
• 2 cups pork stock
• 1 tsp sugar
• 1 tsp oyster sauce

Instructions

 

• Thinly slice a few shallots and season them with salt. Refrigerate them overnight on a tray of paper towels.
• To make the paste, pound half a shallot and 1 Thai chili with a mortar and pestle until broken down. Add 1 head of garlic and 1 teaspoon gapi (Thai shrimp paste) and continue until a paste is formed, about 1 Tablespoon.
• Peel 1 sweet potato (or winter squash), and blanche in boiling water for about 1 min. It should be slightly tender but still firm raw. Slice into rounds.
• Heat about 2 Tablespoons of pork fat in a wok on high heat. Add the sweet potato slices and sauté for about 2-3 minutes, until seared on all sides, then add the paste and cook about 30 seconds.
• Add 2 cups pork stock, 1 teaspoon sugar, and 1 teaspoon oyster sauce. Let this simmer about 5-10 minutes, until it’s reduced to a glaze.
• Transfer to a plate. Heat more pork fat in another pan and fry some salted shallots to put on top, and serve.