29min 4 ppl
Pad Pak Boong Fai Daeng
29 minutes
4 people
Medium31–60 min or 7–12 steps
29 min · 8 steps
Medium: 31–60 min or 7–12 steps
110 kcalper person
Protein 4g
Carbs 8g
Fats 7g
About this dish
Thailand's fastest stir-fry: morning glory tossed over the fiercest heat with garlic, chilli, shrimp paste and oyster sauce for barely a minute, so the stems stay crunchy and the leaves stay bright green.
Allergy Info
Gluten, Soya, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Morning glorycut into 5cm lengths400 g
- Garlic clovesminced6
- Bird's Eye Chilliesfinely chopped6
Dried Goods
- Palm sugar5 g
Oils & Condiments
- Shrimp paste10 g
- Oyster sauce20 ml
- Light soy sauce10 ml
- Vegetable Oil30 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Wash the morning glory and cut into 5cm lengths, keeping stems and leaves separate.
Approx. 8 minutes
2
Mince the garlic and finely chop the chillies.
Approx. 6 minutes
3
Heat the vegetable oil in a wok over high heat until shimmering.
Approx. 3 minutes
4
Add the garlic and chillies and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the shrimp paste and stir-fry for 30 seconds to loosen it.
Approx. 2 minutes
6
Add the morning glory stems and stir-fry for 1 minute.
Approx. 3 minutes
7
Add the morning glory leaves, oyster sauce, light soy sauce and palm sugar and stir-fry for 1 minute until just wilted.
Approx. 3 minutes
8
Serve immediately while the leaves are still bright green.
Approx. 2 minutes
