Pad Pak Boong (Thai Morning Glory Recipe)
Learn how to make authentic Thai morning glory (pad pak boong) with a hot wok and quick stir-fry that keeps the stems crisp and the leaves tender.
Equipment
- cutting board and knife
- Wok or large skillet
- spatula
Ingredients
- 2 tbsp oil
- 4 cloves garlic
- 3 chilies, to taste
- 12 oz morning glory, also known as water spinach, cut into large pieces
- 1 tsp soybean paste
- ½ tsp fish sauce
- 2 tbsp oyster sauce
- ½ tbsp white sugar
- 2 tbsp water, if needed
Instructions
- Prepare the morning glory: Wash the morning glory well and cut it into 2–3-inch pieces, keeping the stems and leaves together.
- Pound the garlic and chilies: Roughly pound the garlic and chilies together in a mortar and pestle.
- Prepare the ingredients: Place the morning glory, garlic and chilies, soybean paste, fish sauce, oyster sauce, and sugar on one plate beside the stove.
- Stir-fry: Heat a large wok or skillet over high heat until very hot. Add the oil, swirl to coat your pan, then add everything from the plate. Stir-fry for about 1 minute, tossing constantly, until the leaves are wilted but the stems remain crisp. Add a splash of water if the pan gets too dry.
- Serve: Remove from the heat immediately and serve hot with jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 186kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 681mg | Potassium: 256mg | Fiber: 1g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 99mg | Calcium: 27mg | Iron: 1mg
