Pad Pak Boong (Thai Morning Glory Stir-Fry Recipe)
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
- 2 tbsp oil
- 4 cloves garlic, minced
- 3 chilies, sliced
- 12 oz morning glory, also known as water spinach
- 1 tsp soybean paste
- 1/2 tsp fish sauce
- 2 tbsp oyster sauce
- 1/2 tbsp white sugar
- 2 tbsp water, if needed
Instructions
- Thoroughly wash the morning glory and cut it into 2 or 3 segments.
- Roughly pound the garlic and chilies with a mortar and pestle.
- Place all of your ingredients onto a single dish, sauces and seasonings included.
- Preheat a large wok or skillet on the stove over high heat. Once hot, add your oil, swirl your pan, and then add all ingredients at once. Stir-fry for about 1 minute, until the morning glory leaves are wilted yet crisp. If needed, add 2 tablespoons of water. Serve immediately and enjoy.
Notes
- 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.
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
