Pad Pak Boong (Thai Morning Glory Stir-Fry Recipe)
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Pad pak boong is everyone’s favorite Thai morning glory stir-fry recipe. This dish is perfect for a quick and easy weeknight dinner, packed with healthy vegetables, and it’s low kcal yet filling and surprisingly flavorful!
Pad pak boong fai dang
In Thailand, we prepare this stir-fried vegetable dish over a blazing hot flame. We call it “pad pak boong fai dang” or ผัดผักบุ้ง, which translates to “stir-fried water spinach high heat”.
The heat’s cranked up to lock in those rich, bold flavors and to make sure the morning glory stays crunchy, not soggy.
With less than 5 minutes cooking time, this dish is your next favorite vegetable weeknight dinner. From prep to plate, it’s no more than 10 minutes, I swear.
The secret is in making the pan smoking hot, then stir-frying until the morning glory is slightly wilted but still crisp.
Make sure to give this water morning glory stir-fry a try at your next visit to a Thai restaurant. It’s a street food you can’t miss!
What is morning glory
Morning glory is a leafy green vegetable commonly used in Asian cuisine. With its tender stems and vibrant leaves, it offers a unique, slightly earthy and sweet taste. It’s a healthy low-carb choice for stir-fries and vegetables.
Morning glory can be found at most Asian grocery stores and specialty food shops. In Asia, it can sometimes be found at local shops or food markets. Similar to spinach, it’s often sold in bunches.
4 Reasons to try stir-fried morning glory
- It’s one of the easiest and quickest Thai food. And whether you’re a home cook or a chef, this recipe is doable for both and delicious.
- It has 3 key flavors of Thai cuisine. This Asian vegetable stir-fry is deliciously salty, sweet, and spicy, so good!
- You need simple ingredients. If you’re a fan of Thai food, you probably have most ingredients in your kitchen pantry already.
- It’s healthy and low-carb. This morning glory stir-fry is nutrient-rich and perfect for those who like a light but fulfilling meal.
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Morning glory – When stir-fried, the stems of morning glory (also known as water spinach) crisp up, and the leaves get tender and wilted. It’s a staple in many Thai food, from stir-fries to soups and even mookata (Thai BBQ).
- Soybean paste – Soybean paste is a key ingredient for pad pak boong. It’s made from fermented soybeans, which brings a slightly nutty and sweet flavor profile.
- Oyster sauce – I use oyster sauce in many of my Thai stir-fry recipes to add a salty and savory flavor.
- White sugar – A bit of sugar is needed to balance out the heat and salty flavor.
- Fish sauce – We use fish sauce to add umami and a salty flavor. If you don’t like the taste of it, you can skip it.
- Chilies – If you’re a fan of spicy food like me, Thai chilies like bird’s eye chilies or Jinda chilies are the way to go. If you prefer it mild, you can use jalapeños or any other type of mild chili pepper.
- Garlic – Thai cooking without garlic is a no-no!
- Water (if needed)
Short recipe video
Step-by-step instructions
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Prepare the morning glory
Thoroughly wash the morning glory and cut it into 2 or 3 segments.
-
Pound garlic and chilies
Roughly pound the garlic and chilies with a mortar and pestle.
-
Organize ingredients
Place all of your ingredients onto a single dish, sauces and seasonings included.
-
Stir-fry
1. Preheat a large wok or skillet on the stove over high heat.
2. Once hot, add the oil.
3. Add all ingredients to the hot, oiled pan.
4. Stir-fry for approx 1 minute, until the vegetables are slightly wilted but still crispy.
5. If needed, you can add 2 tablespoons of water. Serve immediately.
Thai morning glory stir-fry tips
With a few tips and tricks, you can easily make this healthy Thai dish in your own kitchen.
- Clean and chop the morning glory. Make sure the morning glory is cleaned thoroughly, then chop it into 2 or 3 chunks.
- Use a high smoke point oil. Avocado oil, sunflower oil, and canola oil are good options.
- Don’t overcrowd your pan. Stir-frying has to be done at high pace and over high heat. Overcrowding hinders the high-paced stir-fry style. Work in batches if needed.
- Choose your cooking style. You can choose to sauté the garlic and chilies first, or toss in everything together like I did. I cooked over a searing hot, open charcoal flame.
- Overcooking is a no-go. Keep those stems crisp and leaves just wilted for the ideal texture.
- Cook over high heat. The name of this dish is pad pak boong fai daeng, which means the pan has to get smoking hot before adding your oil and ingredients.
Kitchen tools
- Cutting board and chef’s knife
- Measuring spoons and cups
- Wok pan or large skillet
- Mortar and pestle
- Spatula
How to serve
Pad pak boong can be enjoyed on its own or with jasmine rice or brown rice.
You can also enjoy it as a side-dish with other Thai food like this moo yang recipe aka grilled pork, Thai chicken wings or a spicy Thai salad like som tum Thai.
How to store and reheat
Store any leftovers in an airtight container and keep it in the fridge. The leftovers will stay fresh for about 3 days.
Reheating instructions: Reheat on the stove top over medium heat until crispy.
Did you know?
Pad means to stir-fry in Thai, and pak boong or phak bung is Thai for water spinach aka water morning glory.
Frequently asked questions (FAQ’s)
Can I make this not spicy?
Yes, you can omit the chilies if you want. Alternatively, you can use mild chilies or even remove the seeds, which is where most of the heat is centered. You could even sub chilies with thin slices of bell peppers for kids.
What is stir-fried morning glory?
Stir-fried morning glory, also known as pad pak boong, is a popular Thai vegetable stir-fry with water spinach. The water spinach is stir-fried over high heat and flavored with ingredients like garlic, chilies, and soybean paste, giving it a salty, sweet, and spicy flavor.
Is this recipe gluten-free?
Many soybean pastes and oyster sauces contain wheat, so they’re not gluten-free. However, you can find gluten-free versions of the sauces for a gluten-free dish.
More Thai vegetable stir-fry recipes you’ll love
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Pad Pak Boong (Thai Morning Glory Stir-Fry Recipe)
Description
Whip up this pad pak boong for a quick and delicious Thai morning glory stir-fry recipe that's low kcal, full of healthy veggies, and ready in no more than 10 minutes!
Ingredients
Instructions
-
Prepare the morning glory
Thoroughly wash the morning glory and cut it into 2 or 3 segments.
-
Pound garlic-chilies
Roughly pound the garlic and chilies with a mortar and pestle.
-
Organize ingredients
Place all of your ingredients onto a single dish, sauces and seasonings included.
-
Stir-fry
1. Preheat a large wok or skillet on the stove over high heat.
2. Once hot, add the oil.
3. Add all ingredients to the hot, oiled pan.
4. Stir-fry for approx 1 minute, until the vegetables are slightly wilted but still crispy.
5. If needed, you can add 2 tablespoons of water. Serve immediately.
Servings 2
- Amount Per Serving
- Calories 182kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 1.8g9%
- Total Carbohydrate 11.8g4%
- Dietary Fiber 3.9g16%
- Sugars 3.8g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- Pad pak boong has to be stir-fried over really high heat.
- Avoid overcrowding your wok pan, and avoid overcooking, keep the stems crisp and the leaves slightly wilted.
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