By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
8 matchesDishes from other countries' kitchens, made from the same core ingredients as Pad Pak Boong. The percentage is the share of ingredients the two recipes have in common.
Rau Muong Xao ToiIn Vietnam · same ingredients· Same technique73%
Kangkung BelacanIn Malaysia · same ingredients67%
Tumis Kangkung TaucoIn Indonesia · same ingredients67%
A classic Thai stir-fry that is a staple in every local eatery. The water spinach is quickly seared in a blazing hot wok with fermented soybean paste, garlic, and chilies, resulting in a dish that is crunchy, salty, and savory.
According to eatmundo's ingredient comparison, the closest dish to Pad Pak Boong from another cuisine is Rau Muong Xao Toi (Vietnam): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Wash 300g of water spinach thoroughly and trim the bottom woody parts of the stems; keep leaves and stems in 5cm pieces.
- 2
Crush 4 cloves of garlic and 3 bird eye chilies together in a mortar and pestle just until broken but not a paste.
- 3
Heat a wok over high flame until smoking hot, add 1 tbsp of oil, then throw in the garlic and chili mixture.
- 4
Stir-fry for 30 seconds until the garlic is golden and fragrant, taking care not to burn it.
- 5
Add the water spinach immediately to the wok, keeping the heat at maximum to preserve the vibrant green color.
- 6
Add 1 tbsp of fermented soybean paste, 1 tbsp oyster sauce, 1 tsp sugar, and 2 tbsp water into the wok.
- 7
Toss everything rapidly for only 60 seconds; the stems should remain crisp, not mushy.
- 8
Remove from heat immediately and transfer to a serving plate, ensuring you pour any leftover sauce from the wok over the top.
Frequently Asked Questions
What is Pad Pak Boong?
Pad Pak Boong is a Thai stir-fried dish made primarily from water spinach, garlic, bird's eye chili, soybean paste, and oyster sauce. It is a common vegetable side dish typically served with steamed rice during lunch or dinner.
Should I cut the water spinach in a specific way?
Trim the bottom woody parts of the stems, then cut the leaves and stems into 5cm pieces.
How long should I stir-fry the water spinach?
Cook on high heat for no more than 60 seconds. The leaves should just wilt, and the stems should remain crisp.
Can I replace soybean paste if I don't have it?
You can use yellow bean sauce or a mix of miso paste and a pinch of salt. Authentic Thai soybean paste is essential for the characteristic savory, salty depth.
Why is my stir-fry watery instead of saucy?
This happens if you add too much water or don't use high enough heat. Only add 2 tablespoons of water to help the sauce emulsify and ensure your wok is smoking hot.
