How to Make Pad Ped Ayam (Traditional & Healthy Version)
Pad Ped Ayam is a vibrant, spicy stir-fry dish embraced in the Malaysian culinary scene, especially by communities with Thai influence along the northern states. While 'Pad Ped' means 'spicy stir-fry', the Malaysian version of this classic dish harmoniously blends local herbs like daun limau purut (kaffir lime leaves), serai (lemongrass), and chili padi, creating a fragrant and fiery meal. Traditionally made with chicken, this recipe offers a vegetarian twist, using plant-based protein to cater to health-conscious eaters and those seeking meatless options. This dish is a celebration of Malaysia's multicultural tapestry, where Thai-inspired flavors are enhanced with beloved local ingredients such as santan (coconut milk) and fresh basil. The result is a bold, aromatic, and satisfying stir-fry that brings together a medley of textures and colors. Pad Ped is perfect for lunch, offering a great balance of vegetables and protein while staying light yet fulfilling. Enjoyed across Malaysia, especially in Penang and Kedah, Pad Ped Ayam is a testament to Malaysia’s rich food heritage and its openness to culinary innovation.
Bahan
Arahan langkah demi langkah
Langkah 1 · Prepare all vegetables: slice bell pepper
Prepare all vegetables: slice bell pepper, cut long beans, slice shallots, mince garlic, and chop chili padi. Pat tofu dry and cut into cubes.
Langkah 2 · Heat oil in a wok over medium heat
Heat oil in a wok over medium heat. Add tofu cubes and pan-fry until golden on all sides. Remove and set aside.
Langkah 3 · In the same wok
In the same wok, sauté shallots, garlic, lemongrass, and chili padi until aromatic.
Langkah 4 · Add bell pepper and long beans
Add bell pepper and long beans. Stir-fry for 2-3 minutes until just tender yet crisp.
Langkah 5 · Return tofu to the wok
Return tofu to the wok. Add light soy sauce, vegetarian oyster sauce (if using), and santan. Toss to coat everything evenly.
Langkah 6 · Add kaffir lime leaves and basil leaves
Add kaffir lime leaves and basil leaves. Stir-fry briefly until fragrant and leaves are just wilted.
Langkah 7 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Serve hot with brown rice for a wholesome lunch.
Mengapa resipi ini sihat
This dish is a healthy lunch choice because it emphasizes fresh vegetables, lean plant-based protein, and heart-healthy fats from light santan. The recipe is low in saturated fat and cholesterol, and includes high-fiber ingredients that support digestion and satiety. Using low-sodium soy sauce and plenty of aromatics, the dish maximizes flavor without relying on excess salt or sugar, aligning with weight management and wellness goals.
Nota tentang tradisi
Pad Ped is especially popular in Malaysia's northern states such as Kedah and Penang, reflecting the Thai influence in local cuisine. It is often savored as a midday meal and is beloved for its spicy, aromatic profile. The vegetarian adaptation is increasingly common among Malaysia's health-conscious urbanites and those who prefer plant-based diets. The use of local herbs and santan highlights the Malaysian flair infused into this classic stir-fry, making it a familiar favorite at family lunches and gatherings.