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Pad Pak Bung Fai Daeng (ผัดผักบุ้งไฟแดง) – Stir-Fried Morning Glory
More recipes: Thai recipes · All Asian recipes
Pad Pak Bung Fai Daeng (ผัดผักบุ้งไฟแดง) – Stir-Fried Morning Glory
Laura Chen
4
10 minutes
5 minutes
150
Thai
Main course
Pad Pak Bung Fai Daeng is a classic Thai dish known for its quick cooking and fresh water spinach (morning glory). The very high heat gives the dish its name, 'Fai Daeng' or 'red fire', a nod to the flames often seen when cooking in a wok.
Ingredients
- 400 g water spinach (morning glory)
- 3 garlic cloves, chopped
- 5 red chilies, chopped
- 2 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp fish sauce
- 1 pinch of salt
Instructions
- Wash the water spinach thoroughly and cut the stems into 3 cm pieces.
- Heat the oil in a wok or large pan over high heat.
- Add the chopped garlic and chilies and fry for about 1 minute, until fragrant.
- Add the water spinach and stir-fry it quickly over constant stirring, about 3 to 4 minutes.
- Reduce the heat and add the oyster sauce, soy sauce, sugar, fish sauce and a pinch of salt.
- Stir everything well and fry for another minute, until the water spinach is tender but still crisp.
- Serve the dish right away.
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More recipes: Thai recipes · All Asian recipes