Pad Tom Gratiem

wild garlic stir fry

Pad Tom Gratiem ผัดกระเพา
(wild garlic stir fry)

It’s spring, that means we are out foraging in our local woods again, picking the juicy young stems of wild garlic that carpet our fields and woodlands.

Foraging for wild garlic

We brought you this dish last year and it proved popular; it has been a long time to wait. We were out again this week, having a delightful morning, filling bags with the ingredients to be used for our takeaway special.

Wild garlic stir fry

This fantastic seasonal dish, made with wild garlic locally foraged, is stir-fried in Amporn’s delicious homemade stir-fry sauce, with basil, garlic, chilli, mushrooms and belly pork or prawns.

Generally, chefs use the leaves for their dishes, but for our stir fry we wait until just before the flowers appear, and use the sweet young stems, chopped and mixed with chilli and garlic (as if there wasn’t enough!).

A dish of pad tom gratiem (wild garlic stir fry) with pork belly or prawn
A plate of Pad Tom Gratiem (wild garlic stir fry) with belly pork, mushrooms and chillis

Wild garlic also has medicinal properties as a heart protector and blood purifier, also helps to cleanse and aid digestion.

Be quick, don’t miss this, it only here for a couple of weeks; if you do, you’ll have to wait another year to try it!



BBC Good Food

Foraging for wild garlic in Kendal, Cumbria to make Pad Tom Gratiem (wild garlic stir fry)
Takeaway Options / Prices

Just a hint!

Just right 🙂

Go for it!

  • celery
  • soya
  • wheat

Dietary Options

  • gluten free
  • vegetarian

Main Ingredients

  • belly pork
  • chilli
  • garlic
  • mushrooms
  • prawns
  • wild garlic
a bowl of khao soi noodles from khao soi thai cafe in kendal
a bowl of khao soi noodles from khao soi thai cafe in kendal
a bowl of khao soi noodles from khao soi thai cafe in kendal

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