🇹🇭 Thailand · Food
Pad Pak Boong Fai Daeng (Stir-Fried Morning Glory)
By eatmundo · August 3, 2026
🇹🇭 THA popular street food dish featuring crispy water spinach tossed in a fiery, savory bean sauce. The dish is famous for the 'flaming' technique often used by chefs to impart a smoky flavor.
Ingredients
check them off as you prepareHow to Make It
- 1
Wash the water spinach thoroughly, then trim the tough ends and cut the stalks into 3-inch long pieces.
- 2
In a small bowl, combine the soy bean paste, oyster sauce, sugar, and a splash of water to create the stir-fry sauce.
- 3
Crush the garlic cloves and roughly chop the bird's eye chilies to release their oils.
- 4
Heat the oil in a wok over very high heat until it begins to shimmer and smoke slightly.
- 5
Add the garlic and chilies to the hot oil, stir-frying for 10 seconds until fragrant—be careful not to burn them.
- 6
Toss in the water spinach and immediately pour the prepared sauce over the greens.
- 7
Stir-fry rapidly for 45 to 60 seconds; the spinach should wilt but remain vibrant green and crunchy.
- 8
Transfer to a plate immediately to prevent overcooking and serve hot with steamed rice.
Frequently Asked Questions
Can I use spinach instead?+
While you can use regular spinach, it will not have the same crunchy texture as morning glory.
Why is it called 'fai daeng'?+
It translates to 'red fire,' referring to the high-heat stir-fry method where flames often engulf the wok.
How do I ensure the greens stay crunchy?+
The key is high heat and a very short cooking time; if you cook them too long, they will turn mushy.
Is fermented bean paste necessary?+
Yes, it provides the characteristic salty-umami foundation that defines this specific Thai dish.
