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    Home » Recipes » All Recipes » Healthy Meals » Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

    Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

    Published: Aug 25, 2014 · Modified: Jan 17, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    Water Spinach Stir-Fry - Pad Pak Boong

    Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

    ★★★★★ 5 from 8 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2-3
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    Ingredients

    • 150 g water spinach, cut stems into 2-3" pieces, leave the leaves whole
    • 5-6 cloves garlic
    • 2-3 Thai chilies
    • 1 Tbsp oyster sauce
    • 1 Tbsp Tao Jiew (fermented soy bean paste) (Also see Rad Na and Kao Mun Gai videos)
    • ½ Tbsp soy sauce
    • 1 tsp sugar
    • ¼ - ⅛ tsp white pepper
    • 2-4 Tbsp water as needed
    • 2 Tbsp vegetable oil

    Ingredients and Kitchen Tools I Use


    Instructions

    Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir to dissolve the sugar.

    Pound chilies in a mortar until fine. Add garlic and pound just until broken into chunks.

    In a wok, over high heat, add vegetable oil and garlic-chili mixture. Cook until the garlic starts to brown. Add the water spinach and the sauce, then toss until the sauce is well distributed and the water spinach is slightly wilted and heated through. Add a splash of water if it seems too dry. As soon as it’s done, turn off the heat and immediately remove the water spinach from the pan onto a serving plate to stop it from wilting further.

    Serve immediately with jasmine rice or plain congee. Enjoy!

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    « Garlic Pepper Chicken ไก่ผัดกระเทียม (gai pad gratiem)
    Thailand Food Vlog Ep. 7 »

    Reader Interactions

    Comments

    1. luke

      November 08, 2022 at 8:06 pm

      Sorry I forgot to mention in my previous post. If you can't get Thai Morning Glory (water spinach) like me, Bok Choy is a decent substitute. Just steam it first a few minutes to tenderize and thoroughly drain in colander before stir frying and finishing the nice recipe

      ★★★★★

      Reply
      • Daniel

        December 22, 2022 at 2:20 pm

        I like to use asparagus instead when I don't have morning glory.

        ★★★★★

        Reply
    2. Luke

      November 08, 2022 at 5:28 pm

      I liked this wonderful dish visiting Thailand so much I brought seeds home to grow my own. Little did I know: Illegal to possess, grow, or sell in Florida.

      "Water spinach (Ipomoea aquatica) is listed both as a federal noxious weed and a Florida Department of Agriculture and Consumer Services (FDACS) Class I prohibited aquatic plant. Water spinach may be cultured in a nursery regulated by FDACS for the purpose of export outside of Florida only."
      Now I understand why because I learned it is highly invasive to waterways and grows 4 inches per day.

      ★★★★★

      Reply
      • Pailin Chongchitnant

        November 21, 2022 at 1:40 pm

        Such a fast grower! Thanks for sharing, and I hope you don't get in trouble for it!

        Reply
        • luke

          November 22, 2022 at 10:09 am

          Hm..what's in your planters? 🙂

          ★★★★★

          Reply
          • Pailin Chongchitnant

            November 24, 2022 at 12:36 pm

            Behind me? Mango tree and those are lemongrass in a glass 🙂

            Reply
    3. Noah

      September 04, 2022 at 4:45 pm

      I just got back from Thailand last week and had a craving for the pak boong fai dang that I enjoyed on my trip. I tried this recipe, and it turned out great!

      I made a batch for my neighbor and my father-in-law. Both of them loved it. My father-in-law said it’s even better than what he gets at the restaurants back at home in Bangkok. Highly recommended!

      ★★★★★

      Reply
    4. Futile Resistance

      December 30, 2020 at 9:56 pm

      Amazing dish right here. It actually cooks in about 30 seconds - and doesn't take long to prep either! For the first (and only) time in the world of HTK you can actually prep and cook the entire dish faster than Pailin's video run time on it. Makes you feel like an absolute beast! And it tastes great too, so win-win. Another rarity - I find Pailin actually under does the garlic quantity (I KNOW!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!).

      As an aside, this recipe is great for using up your Tao Jiew if you are forced into buying the 750ml size bottles of the stuff like I am. grrrrrrrr

      ★★★★★

      Reply
    5. Michael

      December 08, 2020 at 10:02 am

      Water spinach(called morning glory) fits to most Thai dishes.
      Easy to make but very yummy.
      But be carefull! If the Wok with oil is too hot and the spinach too wet, you can get a fireball in your Wok.(Only if you cook in a gas Wok burner)

      ★★★★★

      Reply
      • Nirmala

        May 02, 2022 at 1:17 am

        Loved it! A simple but awesome tasting recipe. Thank you very much, Pailin.

        ★★★★★

        Reply

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    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

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