Pad Pak Boong (Garlic Water Spinach Stir-Fry)

Name: Pad Pak Boong (Garlic Water Spinach Stir-Fry)
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp Oyster Sauce; 1 tbsp Thai Fermented Soybean Paste (Tao Jiew), lightly mashed; 1 tsp Fish Sauce; 1 tsp Light Soy Sauce; 1 tsp Sugar; 2 tbsp Water; 325g Water Spinach (Pak Boong), trimmed and cut into 7–8 cm pieces; 5 cloves of Garlic, smashed; 3 Thai Bird's Eye Chilis, lightly crushed; 1 tbsp Neutral Oil

Pad Pak Boong is a quick, wok‑tossed Thai stir‑fry that highlights the tender stems and leafy tops of water spinach with punchy garlic, chiles and a savory sauce. Crisp‑tender greens are coated in a glossy, umami‑rich mix of oyster sauce and fermented soybean paste for a perfectly balanced side or quick main. Ready in minutes, it's bright, garlicky and deeply satisfying.

Pad Pak Boong is a quick, wok‑tossed Thai stir‑fry that highlights the tender stems and leafy tops of water spinach with punchy ga... Show more

Traditional Thai Recipe

Health Grade

S- · Outstanding

Rating

4.1

Time

15 min

Price

1,42 €

Calories

146 kcal

low calorie

healthy

nutritious

quick

Method

Mix the sauce

Give the Thai Fermented Soybean Paste (Tao Jiew) a quick mash with the back of a spoon, then stir it together with Oyster Sauce, Fish Sauce, Light Soy Sauce, Sugar, and Water in a small bowl until the sugar dissolves and the sauce looks smooth.

Prep the ingredients

Rinse the Water Spinach (Pak Boong) well, shake off as much water as you can, then trim away any tough ends and cut it into 7–8 cm pieces. Smash the Garlic with the flat side of a knife and lightly crush the Thai Bird's Eye Chili peppers, keeping both ready by the stove.

Fry the aromatics

Set a wok or large skillet over high heat and let it get very hot. Swirl in the Neutral Oil, then add the garlic and chilies and stir constantly until fragrant and just starting to turn pale gold at the edges.

Stir-fry the spinach

Add the water spinach and toss hard so it starts to collapse. Pour the sauce down the side of the wok and keep tossing for 1–2 minutes, until everything is evenly coated, the stems are just tender, and the leaves are bright green and wilted.