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Pad Pak Bung Fai Daeng (ผัดผักบุ้งไฟแดง): Stir-Fried Water Spinach
More recipes: Thai recipes · All Asian recipes
15 Mintotal
4servings
150kcal
ThaiCuisine
Pad Pak Bung Fai Daeng (ผัดผักบุ้งไฟแดง): Stir-Fried Water Spinach
Laura Chen
4
10 Minuten
5 Minuten
150
Thai
Main course
Pad Pak Bung Fai Daeng is a classic Thai stir-fry of fresh water spinach that cooks in a few minutes. The name "fai daeng" means "red fire" and refers to the high heat and the flames that often leap up from the wok.
Ingredients
- 400 g water spinach (morning glory)
- 3 garlic cloves, chopped
- 5 red chilies, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 pinch of salt
Instructions
- Wash the water spinach well and cut the stems into 3 cm pieces.
- Heat the oil in a wok or large frying 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 fast for 3-4 minutes, stirring the whole time.
- Lower the heat and add the oyster sauce, soy sauce, sugar, fish sauce and a pinch of salt.
- Stir well and cook for 1 more minute, until the water spinach is tender but still crisp.
- Serve right away.
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More recipes: Thai recipes · All Asian recipes