Pad Pak Boong Fai Daeng (Stir-fried Morning Glory)
This quick and flavorful Thai stir-fry features crisp morning glory (water spinach) cooked with a savory sauce. It's a popular side dish known for its vibrant green color and garlicky punch.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 173 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 300 gmorning glory, trimmed and cut into 2-inch (5.1 cm) pieces
- 4 clovegarlic, finely chopped
- 2 pcsthai chili, sliced
- 2 tbspvegetable oil
sauce
- 1 tbspsoy sauce
- 0.5 tspdark soy sauce
- 1 tbspvegetarian mushroom sauce
- 0.5 tspsugar
- 2 tbspwater
Equipment
wok · knife · cutting board · small bowl
The method
Step by step
- 1
Wash the morning glory thoroughly and trim off any tough ends. Cut the stems and leaves into 2-inch pieces.
About 5 min
- 2
In a small bowl, combine the soy sauce, dark soy sauce, vegetarian mushroom sauce, sugar, and water to create the stir-fry sauce. Stir until the sugar dissolves.
About 2 min
- 3
Heat a wok or large skillet over high heat until it begins to smoke slightly. Add the vegetable oil.
About 1 min
Cook’s note: Ensure your pan is very hot for a proper stir-fry.
- 4
Add the chopped garlic and sliced Thai chilies to the hot oil and stir-fry for about 15-30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 5
Immediately add the morning glory to the wok. Stir-fry vigorously for 1-2 minutes until the morning glory just starts to wilt and turn bright green.
About 2 min
Cook’s note: Keep the heat high and move the vegetables constantly.
- 6
Pour the prepared sauce over the morning glory and continue to stir-fry for another 30 seconds to 1 minute, ensuring all the vegetables are coated and the sauce thickens slightly.
About 1 min
Cook’s note: Do not overcook; the morning glory should still have a slight crunch.
- 7
Remove from heat and serve immediately as a side dish with steamed rice.
Per serving
Nutrition
- Calories
- 173.3kcal
- Protein
- 3.2g
- Carbs
- 9.3g
- Fat
- 14.5g
- Fibre
- 2.8g
- Sugar
- 1.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Pad Pak Boong Fai Daeng in an airtight container in the refrigerator.
Reheat gently in a pan over medium heat until warmed through, adding a splash of water if it seems dry.
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