Pad Pak Boong Fai Daeng

1. 1

   Prepare the morning glory

   Thoroughly wash the water spinach under cold running water. Cut the stems into 2-3 inch pieces. Keep the leafy tops whole or cut them slightly longer than the stems. Shake off excess water but don't worry about drying completely.

   3m

   Tips:

   • • Separate the stems from the leaves as stems take slightly longer to cook
   • • Some moisture on the greens helps create steam during cooking
2. 2

   Prepare the aromatics

   Using a mortar and pestle, pound the Thai chilies until they are broken down into small pieces. Add the garlic cloves and pound until roughly crushed into chunks (not a paste). The texture should be uneven with visible pieces.

   2m

   Tips:

   • • Pounding rather than mincing releases more aromatic oils
   • • If you don't have a mortar and pestle, roughly chop the garlic and chilies together
3. 3

   Mix the sauce

   In a small bowl, combine the fermented soybean paste, oyster sauce, soy sauce, fish sauce (if using), sugar, and white pepper. Stir until the sugar is completely dissolved. Set aside near your cooking station.

   1m

   Tips:

   • • Having the sauce premixed ensures even distribution during the quick cooking process
   • • Taste and adjust seasoning now - you won't have time during cooking
4. 4

   Set up your workspace

   Arrange all ingredients within arm's reach of your wok or large skillet. This dish cooks in under 2 minutes, so everything must be ready to go. Turn on your exhaust fan or open a window.

   1m

   Tips:

   • • This is true wok hei cooking - speed is essential
   • • Have your serving plate ready
5. 5

   Heat the wok

   Heat your wok or large skillet over the highest heat possible until it begins to smoke lightly. This is crucial for achieving the characteristic 'fai daeng' (red fire) cooking style.

   2m

   Tips:

   • • The wok should be smoking hot before adding oil
   • • A properly heated wok prevents the vegetables from becoming soggy
6. 6

   Stir-fry

   Add the oil and swirl to coat the wok. Immediately add the pounded garlic and chili mixture and stir for 5-10 seconds until fragrant and garlic just begins to turn golden. Quickly add all the morning glory and the sauce mixture. Toss constantly and vigorously for 30-60 seconds until the leaves are wilted but stems remain crispy. If the mixture looks too dry, add 1-2 tablespoons of water.

   2m

   Tips:

   • • Work fast - the entire cooking process takes less than 2 minutes
   • • Don't overcook or the greens will become mushy
   • • The stems should still have a satisfying crunch
7. 7

   Serve immediately

   Transfer to a serving plate immediately and serve hot with steamed jasmine rice. This dish does not hold well and should be eaten right away for the best texture.

   0

   Tips:

   • • The residual heat continues cooking the vegetables
   • • Serve as a side dish or with rice as a light meal

• •The key to authentic pad pak boong is extreme high heat - don't be afraid to crank up the burner
• •Work quickly once you start cooking; have all ingredients prepped and ready before heating the wok
• •The morning glory should be slightly wilted but still retain some crunch, especially in the stems
• •If you can't find fermented soybean paste (tao jiew), the dish won't be authentic, but miso paste can work as a substitute
• •Some street vendors in Thailand dramatically toss the stir-fried morning glory through the air to a waiting plate - this is called 'flying morning glory' (pak boong loy fa)
• •Don't add too much water - the vegetables release their own moisture during cooking
• •Leftover morning glory becomes soggy, so only make what you'll eat immediately

• •
  Steamed jasmine rice
• •
  Thai sticky rice
• •
  Som tam (green papaya salad)
• •
  Moo yang (grilled pork)
• •
  Gai yang (grilled chicken)
• •
  Larb (spicy meat salad)
• •
  Plain congee (rice porridge)
• •
  Pad krapow (basil stir-fry)
• •
  Thai omelets

Pad Pak Boong Fai Daeng is one of Thailand's most ubiquitous vegetable dishes, found everywhere from humble street food stalls to upscale restaurants. The name itself tells the cooking story - 'pad' means stir-fried, 'pak boong' refers to water spinach (a semi-aquatic plant that grows abundantly in Thailand's waterways and rice paddies), and 'fai daeng' literally translates to 'red fire,' describing the intense, blazing flames required for proper wok cooking. This dish exemplifies the Thai principle of achieving maximum flavor through minimal ingredients and lightning-fast cooking. The popularity of morning glory in Thai cuisine stems from its year-round availability, nutritional benefits, and ability to absorb bold flavors while maintaining textural integrity. Street food vendors have elevated this simple dish into performance art with 'pak boong loy fa' (flying morning glory), where the cooked greens are dramatically tossed several meters through the air from the wok to a plate held by a server - a spectacle that draws crowds and demonstrates the chef's skill.

Authentic Pad Pak Boong Fai Daeng requires several key elements: (1) True pak boong (water spinach/morning glory) - while spinach can substitute, the hollow stems of pak boong provide a unique crunchy texture that's integral to the dish. (2) Tao jiew (fermented soybean paste) is non-negotiable for authentic flavor - this gives the dish its characteristic umami depth and slight funk. (3) Extremely high heat cooking in a wok - this is where the 'fai daeng' (red fire) comes in. The flames should be roaring hot to achieve wok hei (breath of the wok), that slightly smoky, seared quality. (4) Speed - from the moment ingredients hit the wok to plating should be under 2 minutes. Overcooking turns the greens soggy. (5) The garlic and chilies should be pounded, not minced, using a mortar and pestle - this releases oils differently and creates the proper texture. (6) Balance of flavors: the dish should be predominantly savory with a subtle sweetness and noticeable heat, not drowned in sauce. The fermented bean paste, oyster sauce, and fish sauce combo creates complex umami that's distinctly Thai. Any deviation from these principles, while potentially delicious, moves away from what Thai people recognize as authentic pad pak boong fai daeng.