Pad Pak Boong Fai Daeng

Name: Pad Pak Boong Fai Daeng
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 large bunch morning glory (water spinach), cut into 10cm lengths; 5 cloves garlic, lightly crushed; 3 bird's eye chillies, crushed; 1 tbsp fermented soybean paste; 1 tbsp oyster sauce; 1 tsp sugar; 2 tbsp oil

ผัดผักบุ้งไฟแดง/pad pak BOONG fai DAENG/

Also known as: Pad Pak Boong, Stir-Fried Morning Glory, Phak Bung Fai Daeng

About this dish

Morning glory flash-fried over roaring heat with garlic, chillies, soybean paste and oyster sauce.

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Ingredients

🥬1 large bunch morning glory (water spinach), cut into 10cm lengths

🧄5 cloves garlic, lightly crushed

🌶️3 bird's eye chillies, crushed

🫙1 tbsp fermented soybean paste

🦪1 tbsp oyster sauce

🍬1 tsp sugar

🫗2 tbsp oil

Method

Serves 2

Put the morning glory in a bowl and top with the garlic, chillies, soybean paste, oyster sauce and sugar.

Heat the oil in a wok until smoking hot.

Tip everything in at once and toss over the highest heat for 30–60 seconds.

Add a splash of water if it looks dry; the stems should stay crisp.

Serve immediately with rice.

✓ What Makes it Authentic

'Fai daeng' means 'red fire': street cooks famously toss the wok so the flames leap up, and in some markets they even fling the greens across the street to a waiting plate.

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