Pad Pak Bung Fai Daeng is a traditional Thai stir-fried morning glory dish that is flavorful and aromatic. This vegetarian recipe highlights vibrant water spinach cooked with garlic, chili, and soy sauce, creating a balanced blend of savory and spicy tastes. It works well as a side dish or a main meal and is quick to prepare, offering a delightful taste of authentic Thai flavors. With its combination of simplicity and taste, Pad Pak Bung Fai Daeng is a delightful choice for any meal, providing an enjoyable experience for those who appreciate Thai cuisine.
Ingredients
- 1 bunch water spinach, washed and trimmed
- 2 cloves garlic, minced
- 2 pieces red chili, sliced
- 2 Tbsp soy sauce
- 1 Tbsp vegetable oil
Instructions
- Heat 1 Tbsp vegetable oil in a wok over medium heat until it shimmers.
- Add minced garlic and sliced red chili. Stir-fry for 1 minute until fragrant.
- Add the water spinach and soy sauce. Stir-fry for 3-5 minutes until the spinach is wilted and evenly coated.
- Transfer to a serving dish. Serve immediately, hot as a side dish or with steamed rice as a main meal.
Keywords: Dinner, Stir-fry, Water Spinach
Spice Rack: Soy Sauce, Garlic, Red Chili
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
There are no reviews yet. Be the first one to write one.
