How to Make Thai Fried Morning Glory (Pad Pak Boong Fai Daeng): The Ultimate Guide to Authentic Thai Stir-Fried Water Spinach
Many home cooks struggle with getting **Pad Pak Boong Fai Daeng** to taste just like the street stalls in Thailand — sometimes the stems turn soggy, or the flavors come out flat. With the right technique, you can get crisp stems, vibrant green leaves, and a punchy sauce in just minutes. In this guide, you’ll learn how to make **Thai fried morning glory (Pad Pak Boong Fai Daeng)** step by step, including ingredient tips, stirring technique, and timing. Whether you’re cooking for family dinners or aiming to wow your blog’s readers, this post (with SEO-optimized content) helps you master stir-fried water spinach with confidence. We also offer consulting and recipe optimization services to help you produce high-ranking food content easily.
About Thai Fried Morning Glory (Pad Pak Boong Fai Daeng)
Before learning how to cook this famous Thai dish, it’s good to understand what makes it so special. Pad Pak Boong Fai Daeng, or Thai fried morning glory, is one of Thailand’s most beloved street foods. The dish is known for its vibrant green color, crunchy stems, and bold garlicky flavor with a hint of chili heat. It’s quick to prepare, healthy, and pairs perfectly with steamed rice or as a flavorful side to other Thai dishes.
Many people love this dish for its balance of flavors — salty, spicy, and slightly sweet — all created within just a few minutes in a hot wok. Whether you’re a beginner or an experienced cook, mastering Pad Pak Boong Fai Daeng will bring the authentic taste of Thai street food right into your own kitchen.
Ingredients & Preparations for Pad Pak Boong Fai Daeng Recipe
To make an authentic **Pad Pak Boong Fai Daeng**, you’ll need fresh morning glory (water spinach) and the right Thai seasonings. Here’s a detailed breakdown:
Ingredients (serves 2–3)
- 300 g morning glory (water spinach), washed and cut into 5–6 cm lengths
- 4 cloves garlic, roughly crushed or coarsely chopped
- 3–4 red bird’s eye chilies, lightly crushed (not fine chopped)
- 2 tablespoons vegetable oil (or neutral oil with high smoke point)
- 2–3 tablespoons oyster sauce
- 1 tablespoon fermented soybean paste (Tao Jiew / salted soybeans)
- 1 tablespoon fish sauce (or light soy sauce for vegetarian version)
- 1 teaspoon white sugar or palm sugar
- 2–3 tablespoons water or light broth (if needed to moisten)
Preparation Tips & Notes
- Shake off excess water after washing morning glory so it doesn’t dilute the sauce in the wok.
- Crush garlic and chilies just enough to release flavor — large bits are okay, they add texture.
- Pre-mix the sauces (oyster + fermented soybean + fish sauce + sugar) in a small bowl or pour over the greens before stir-fry.
- Heat the wok until it’s nearly smoking before adding oil — that “fire red” (fai daeng) effect is key to perfect stir-fried water spinach. :contentReference[oaicite:0]{index=0}
Step-by-Step Method: How to Make Thai Fried Morning Glory (Pad Pak Boong Fai Daeng)
Here is a precise cooking process so you get crisp stems and vibrant leaves every time you stir fry water spinach in Thai style.
1. Preheat Wok & Sauté Aromatics
Place the wok on medium-high heat. When it starts to glow, add oil and swirl. Then add the garlic and chilies. Stir fry for about 10–15 seconds until fragrant (but not burned).
2. Add Morning Glory & Sauce Quickly
Immediately toss in the morning glory stems first, then leaves. Pour the mixed sauce over the greens and start tossing vigorously. Keep stirring to coat evenly.
3. Adjust with Water / Broth & Final Toss
If the greens look dry or not moving well in the wok, add 1–2 tablespoons water or light broth. Continue tossing for another 30–45 seconds until stems are just tender but still crisp, leaves wilted but green. Avoid overcooking. :contentReference[oaicite:1]{index=1}
4. Plate Immediately
Once done, transfer quickly to a serving plate to prevent carryover heat cooking further. Serve hot alongside steamed rice or as a side dish to grilled meats or Thai mains.
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Variations & Serving Ideas for Thai Fried Morning Glory
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Suggested Meta Description
How to Make Thai Fried Morning Glory (Pad Pak Boong Fai Daeng) in minutes — learn the authentic Pad Pak Boong Fai Daeng recipe with crisp stems, bold flavor, and Thai street-style stir fried water spinach.