Stir-Fried Morning Glory / Pad Pak Boong Fai Dang
Morning glory, also known as water spinach, is a beloved Thai vegetable known for its crunchy texture and ability to absorb bold flavors. This quick and easy stir-fry is a staple in Thai street food, cooked with garlic, chili, and Thai miso (Tao Jiaw) for an umami-packed dish. While traditionally cooked with high heat and flames for added smokiness, this version keeps it simple and accessible for home cooking. Serve it as a side dish with rice for a truly authentic experience!
Stir-Fried Morning Glory / Pad Pak Boong Fai Dang
This delightful twist on the classic Pad See Ew uses spaghetti instead of traditional rice noodles, paired with succulent shrimp and crisp bok choy. Pad See Ew is incredibly versatile, allowing you to experiment with different noodles, proteins, and vegetables to suit your taste or what you have on hand. Now you can make Pad See Ew at home, which I believe will be better than take-out and way healthier too!
Ingredients
- 2 tablespoons vegetable oil
- 1 teaspoon finely chopped garlic
- 2 eggs optional
- 8 ounces shrimp peeled and deveined
- 1 cup bok choy chopped into bite-sized pieces separate stems and leaves
- 6 ounces cooked spaghetti or other noodles of choice
- ¼ cup Thaimee Pad See Ew sauce or mix dark soy sauce oyster sauce, and a touch of sugar
- Freshly ground white pepper to taste
Instructions
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry until aromatic, about 1 minute.
- Cook the Eggs (Optional): Crack the eggs into the pan and stir quickly to break the yolks. Cook until lightly scrambled and just set, about 1 minute.
- Turn the heat to high, add the shrimp, and stir-fry until pink and cooked through, about 2-3 minutes. Remove and set aside.
- Add the bok choy stems to the pan and stir-fry for 1-2 minutes, followed by the leaves. Cook until tender but still crisp.
- Add the cooked spaghetti to the pan. Pour in the Pad See Ew sauce and toss to coat the noodles evenly.
- Return the cooked shrimp to the pan and stir everything together until heated through. Season with freshly ground white pepper to taste.
- Divide the dish into bowls or plates. Serve hot with optional condiments like chili flakes, fish sauce, or a squeeze of lime.
Video
Notes
- Pad See Ew, which means “stir-fried soy sauce noodles” in Thai, is one of the most adaptable dishes in Asian cuisine.
- Its deep, savory flavor comes from a combination of soy sauce, oyster sauce, and sugar, making it an ideal base for countless variations.
- Whether you’re using traditional rice noodles, spaghetti, or even zucchini noodles, Pad See Ew accommodates your choice seamlessly.
- Proteins like shrimp, chicken, pork, tofu, or even eggs work beautifully, while vegetables like bok choy, broccoli, or carrots add crunch and nutrition.
- This versatility makes Pad See Ew a go-to recipe for using up ingredients in your kitchen while delivering bold, satisfying flavors every time.
