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Pad Pak Boong, or Stir-Fried Morning Glory, is a Thai dish that showcases the country’s love for fresh, vibrant flavours.
Often referred to as “Thai water spinach,” morning glory is stir-fried quickly over high heat with garlic, chili, and fermented sauces to create a dish that is both simple and bursting with flavour.
It’s a beloved side dish, commonly found at street stalls and restaurants alike, offering a refreshing yet bold taste of Thailand’s culinary spirit.
What Is Pad Pak Boong?
Pad Pak Boong is a stir-fried dish made from pak boong, known in English as morning glory or water spinach. This leafy green vegetable is a staple in Southeast Asian cuisine, prized for its tender stems and mildly sweet flavour.
In Pad Pak Boong, the morning glory is stir-fried with garlic, chili, and a combination of oyster sauce, soy sauce, and fermented soybeans, creating a savoury, slightly spicy dish with a satisfying crunch.
The preparation of Pad Pak Boong is fast, often done in just a few minutes over high heat, preserving the freshness and vibrant colour of the vegetable.
The result is a dish that is light yet full of flavour, with the boldness of the chili and garlic balanced by the umami depth of the sauces. It’s a perfect accompaniment to rice and other Thai dishes, adding a green, fresh element to any meal.
Ingredients and Taste
The ingredients for Pad Pak Boong are straightforward, but when combined, they create a harmonious balance of flavours. Morning glory is the star, with its hollow stems and soft leaves soaking up the sauces.
Garlic is a key player, adding a sharp, aromatic punch, while fresh chili provides just enough heat to enliven the dish without overpowering it.
The seasoning comes from a blend of oyster sauce, soy sauce, and sometimes fermented soybean paste. These sauces give the dish its characteristic salty, umami richness.
Some versions may include a squeeze of lime for a touch of acidity, while sugar is sometimes added to round out the flavours with a subtle sweetness.
The taste is bold yet clean, with the morning glory retaining its natural freshness and the sauces providing depth and complexity. Each bite offers a contrast between the soft leaves, the crisp stems, and the burst of flavour from the garlic and chili.
A Taste of History
Pad Pak Boong has long been a part of Thailand’s rich culinary tradition, particularly in regions where morning glory grows in abundance along rivers and canals.
The dish reflects the Thai approach to food, celebrating freshness and simplicity while using bold flavours to elevate humble ingredients.
In Thai cuisine, vegetables like morning glory are often given just as much care and attention as meat or seafood, and this dish is a perfect example of that philosophy.
Morning glory itself has been a dietary staple in many Southeast Asian cultures for centuries, appreciated for its versatility and nutritional value.
In Thailand, it became popular in everyday cooking, thanks to its availability and the ease with which it could be prepared. Pad Pak Boong, in particular, became a favourite due to its quick preparation and the way it complements other dishes with its bright, garlicky flavour.
Pad Pak Boong (Stir-Fried Morning Glory) Recipe
Serves: 4 people
Ingredients:
- 400g morning glory (water spinach), washed and cut into 4-inch pieces
- 3 cloves garlic, chopped
- 2 small red Thai chilies, chopped
- 1 tbsp fermented soybean paste (Tao Jiew)
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1/2 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp water or chicken stock
Directions
To begin, prepare your ingredients by washing and cutting the morning glory into 4-inch pieces. Peel and chop the garlic and red Thai chilies, keeping the pieces relatively small to help infuse the oil during cooking.
In a small bowl, mix the fermented soybean paste, oyster sauce, fish sauce, and sugar. Stir well to ensure the ingredients are combined into a smooth sauce. This will form the savoury, umami-rich base of your stir-fry.
Heat a large wok or skillet over medium-high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat up until it’s shimmering but not smoking, ensuring the stir-fry process will be quick and effective.
Once the oil is hot, add the chopped garlic and chilies to the wok. Stir-fry for about 20 seconds until fragrant, taking care not to burn the garlic. The garlic and chilies will release their aroma, giving the dish its characteristic base of flavour.
Quickly add the morning glory to the wok. Stir-fry for 1-2 minutes, making sure to keep the ingredients moving. The goal is to coat the vegetables evenly with the garlic-chili mixture while maintaining the crisp texture of the morning glory.
Pour in the sauce mixture, followed by 2 tablespoons of water or chicken stock. Stir-fry for another 1-2 minutes until the morning glory has softened slightly and absorbed the flavours of the sauce, but still retains its vibrant green colour.
Taste the stir-fry and adjust seasoning if necessary. If you prefer a bit more saltiness, add a splash of fish sauce; for more sweetness, add a touch more sugar. Stir once more to blend the flavours before turning off the heat.
Serve the Pad Pak Boong immediately, as this dish is best enjoyed fresh and hot. Plate the stir-fried morning glory and pour any remaining sauce from the wok over the top. Garnish with extra chopped chilies if you prefer more heat, and serve with jasmine rice to balance the bold, savoury flavours.
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