Dive into the bold and aromatic flavors of Thailand with Stir-Fried Morning Glory (Pad Pak Bung Fai Daeng), a quick and vibrant dish that’s a staple in Thai cuisine. This recipe showcases tender morning glory, also known as water spinach, stir-fried to perfection with fragrant garlic and spicy bird’s eye chilies, then glazed in a savory blend of oyster sauce, soy sauce, and fish sauce. Ready in just 15 minutes, this dish strikes the perfect balance of salty, sweet, and spicy, making it an ideal side or light main to pair with fluffy steamed rice. With its crisp texture, fresh ingredients, and fiery kick, Pad Pak Bung Fai Daeng is the ultimate choice for anyone craving authentic Thai flavors at home.
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Wash the morning glory thoroughly and trim off any tough stems. Cut into 3-4 inch pieces and set aside.
Peel and smash the garlic cloves. Slice the bird's eye chilies thinly.
In a bowl, mix oyster sauce, soy sauce, fish sauce, and sugar. Stir until sugar is dissolved.
Heat vegetable oil in a wok over high heat.
Add the smashed garlic and sliced chilies to the hot oil and stir-fry quickly for about 30 seconds, until fragrant.
Immediately add the morning glory to the wok.
Pour the sauce mixture over the morning glory and add water.
Stir-fry everything together for about 2-3 minutes until the morning glory is wilted but still crisp.
Serve immediately with steamed rice.
Serving size | (325.8g) |
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Amount per serving | % Daily Value* |
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Calories | 319.9 |
Total Fat 26.7g | 0% |
Saturated Fat 3.9g | 0% |
Polyunsaturated Fat 16.9g | |
Cholesterol 0mg | 0% |
Sodium 2402.0mg | 0% |
Total Carbohydrate 17.4g | 0% |
Dietary Fiber 4.7g | 0% |
Total Sugars 6.4g | |
Protein 8.5g | 0% |
Vitamin D 0IU | 0% |
Calcium 194.9mg | 0% |
Iron 4.0mg | 0% |
Potassium 796.1mg | 0% |
Source of Calories