Thailand

Pad Pak Bung

Name: Pad Pak Bung
Total time: 15 min
Yield: 2
Cuisine: Thailand
Ingredients: 400 g Water spinach (morning glory); 4 cloves Garlic; to taste Thai chilli; 1 tbsp Fermented soybean paste (tao jiao); 1 tbsp each Oyster sauce & soy sauce; 1 tsp Sugar; 2 tbsp Oil

Thai stir-fried water spinach

Pad pak bung fai daeng – “red-flame morning glory” – is a lightning-fast Thai wok dish, named for the flames that leap up during searing.

Crunchy water spinach is fried with garlic, chilli and fermented bean paste in seconds – crisp, savoury and a classic side dish.

Servings2

Time15 min

LevelEasy

Ingredients

Water spinach (morning glory)400 g
Garlic4 cloves
Thai chillito taste
Fermented soybean paste (tao jiao)1 tbsp
Oyster sauce & soy sauce1 tbsp each
Sugar1 tsp
Oil2 tbsp

★ = available authentic in the Asia Boutique

Preparation

Wash the water spinach and cut into pieces.
Fry garlic and chilli in a very hot wok.
Add the bean paste and toast briefly.
Add the water spinach and toss fast over high heat.
Season with oyster, soy sauce and sugar, serve at once.

Make it original

Fermented bean paste and oyster sauce for pad pak bung are in the Asia Boutique.

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