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
Ingredients
- 2 tablespoons vegetable oil
- 1 pound water spinach washed and trimmed
- 1 clove garlic smashed and finely chopped
- 2 to 3 fresh long red Thai chiles, thinly sliced or r 1 regular Thai chile smashed
- 2 tablespoon Thai miso
- 1 teaspoon sugar
- ¼ cup water or Thai Chicken Stock
Instructions
- In a large sauté pan or work, heat the oil over very high heat.
- In a medium bowl, combine the water spinach, garlic, chiles, Thai miso, and sugar. Once the oil hits the smoking point, throw everything into the pan and sauté, stirring, for about 1 minute, until the water spinach is just softened. Transfer to plates and serve.
- Note: While perhaps not for the novice chef, to make the most authentic red fire spinach, try a go at this (you’ll want to observe all sensible precautions for cooking with fire, making sure you have proper ventilation and a fire extinguisher at the ready). In a sauté pan or work, heat the 2 tablespoons of oil over very high heat.
- Fill a small ladle with a little more oil and hold it in one hand. In a medium bowl, combine the water spinach, garlic, chiles, Thai miso, and sugar and hold the bowl with the other hand. Once the oil in the pan reaches the smoking point, very carefully add the water spinach mixture and the ladleful of oil into the pan at the same time. There will be a big fire. Step back. Once the initial flame dies down (this will happen right away), sauté, stirring, until the water spinach is just wilted, about 1 minute. Transfer to plates and serve.
