🇹🇭 Thailand · Food
Pad Pak Boong
By eatmundo · July 12, 2026
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.
Ingredients
check them off as you prepareHow 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
Should I cut the water spinach in a specific way?+
Cut the stems into 2-3 inch pieces and keep the leaves whole. This ensures the fibrous stems soften while the delicate leaves don't overcook.
How long should I stir-fry the water spinach?+
Cook on high heat for no more than 60 to 90 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 a tablespoon of water to help the sauce emulsify and ensure your wok is smoking hot.
