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Pad Pak Boong Fai Daeng (Stir-Fried Water Spinach)

Name: Pad Pak Boong Fai Daeng (Stir-Fried Water Spinach)
Total time: 10 min
Yield: Serves 2
Cuisine: Thailand
Ingredients: 1 bunch Water spinach; 3 cloves Garlic; 1-2 Chili pepper; 1 tbsp Oyster sauce; 1 tsp Fish sauce; 1/2 tsp Sugar; 1 tbsp Vegetable oil

Side Dish

⏱ 10 min

👥 Serves 2

Difficulty ⭐

A quick, high-heat stir-fry — the crisp, crunchy vegetable dish that's a Thai table classic.

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📖 The Story Behind This Dish

Water spinach (pak boong) is a leafy green loved throughout Southeast Asia, and in Thailand the classic style is "fai daeng" (red fire) — stir-frying it fast over the highest possible heat. Known for its dramatic cooking method with flames leaping from street-stall woks, it's also made daily at home as one of the most familiar vegetable dishes.

🌆 Where it's eaten: A Thai family dinner: this green dish is always set alongside the main course. Its crisp, fresh bite is a welcome contrast.

🥕 Ingredients (serves 2)

Water spinach 1 bunch
Garlic 3 cloves
Chili pepper 1-2
Oyster sauce 1 tbsp
Fish sauce 1 tsp
Sugar 1/2 tsp
Vegetable oil 1 tbsp

👩‍🍳 Instructions

Cut the water spinach into 2-inch lengths.
Mince the garlic and chili.
Heat oil in a pan and stir-fry the garlic and chili over high heat until fragrant.
Add the water spinach stems first and stir-fry.
Add the leaves, along with the oyster sauce, fish sauce, and sugar; stir-fry quickly to combine.
Remove from heat as soon as it wilts and serve.

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