Stir-Fried Morning Glory (Pad Pak Boong)

Food · Asian

Stir-Fried Morning Glory (Pad Pak Boong)

Stir-fried water spinach (morning glory) with garlic, red chili peppers, and oyster sauce, a classic Thai/Southeast Asian vegetable dish

Where to eat it

Yaowarat Melbourne

7-9 Waratah Pl, Melbourne VIC 3000

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History

Pad Pak Boong (ผัดผักบุ้งไฟแดง) is a beloved street food staple originating in Thailand and widely eaten across Southeast Asia, including Vietnam, Laos, and the Philippines. Water spinach (*Ipomoea aquatica*), the key ingredient, has been cultivated and consumed in tropical Asia for centuries, thriving in waterlogged paddies and riverbanks. The dish became especially iconic in Bangkok's street food scene, where vendors cook it over roaring wok flames — a technique known as "stir-frying with red fire" (ไฟแดง) — which gives it its smoky, wok-hei character.

The dish rose to international fame partly through its association with bold Thai cooking and the spectacle of vendors tossing blazing woks high in the air. It remains a cornerstone of Thai home cooking and street-side restaurants alike, prized for its speed, affordability, and vibrant flavors.

Fun Facts

  • Water spinach is also known as kangkong (Philippines & Malaysia), rau muống (Vietnam), and ong choy (Cantonese) — it goes by many names across Asia!
  • The "red fire" (ไฟแดง) in the dish's Thai name refers to the extremely high heat used, which creates the prized wok hei (breath of the wok) — a smoky, slightly charred aroma impossible to replicate on low heat.
  • Morning glory is surprisingly nutritious: it's rich in vitamins A and C, iron, and calcium, making this fast-food staple also a genuinely healthy choice.
  • In Thailand, street vendors are famous for tossing the wok dramatically so the flaming vegetables briefly leave the pan — it's both a cooking technique and a crowd-pleasing performance!

    • Recipe

    Pad Pak Boong (Stir-Fried Morning Glory)

    Serves: 2 | Time: 10 minutes

    Ingredients

  • 300g (about 3 cups) water spinach (morning glory), cut into 3-inch pieces
  • 4–5 cloves garlic, roughly chopped
  • 2–3 Thai red chilies, sliced (adjust to taste)
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 1 tbsp fermented tofu (*tao jiao*, optional but traditional)

    • Instructions

    1. Prepare the sauce: Mix oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Set aside.

    2. Heat the wok: Place a wok or large skillet over the highest heat possible until it is smoking hot. Add the vegetable oil.

    3. Aromatics: Add the garlic and red chilies all at once, stirring rapidly for about 20–30 seconds until fragrant and lightly golden.

    4. Add the greens: Toss in the water spinach and stir-fry aggressively over high heat, tossing constantly for 1–2 minutes until the stems are just tender and the leaves have wilted.

    5. Sauce it: Pour the sauce mixture (and fermented tofu if using) over the greens, tossing everything together quickly for another 30 seconds so the sauce coats the vegetables evenly.

    6. Serve immediately over steamed jasmine rice for a classic Thai experience.