What is Chingpaw? - A Guide to Thai Stir-Fry Cuisine

Chingpaw (also spelled Chingpow or Jingpow) is a term used in Thai cuisine to refer to a type of stir-fry dish made with meat or seafood, vegetables, and a thickening agent such as cornstarch or rice flour. The word "ching" means "clear" or "transparent" in Thai, and "paw" means "sauce" or "gravy."

Chingpaw is similar to other popular Thai stir-fry dishes like Pad Thai and Phad See-Ew, but it has a few key differences. Unlike Pad Thai, which is made with rice noodles, Chingpaw is typically made with meat or seafood and vegetables, and does not contain any noodles. And unlike Phad See-Ew, which is made with a thin soy sauce-based gravy, Chingpaw is made with a thicker, more viscous gravy made from cornstarch or rice flour.

Chingpaw can be found on menus in Thai restaurants around the world, and it is often served as a main dish or as a side dish to accompany other Thai dishes like Tom Yum soup or Green Curry. Some common ingredients used in Chingpaw include chicken, beef, shrimp, vegetables like bell peppers, onions, and mushrooms, and a variety of seasonings like soy sauce, fish sauce, and palm sugar.