Pad Pak Boong (Thai Morning Glory Stir-Fry Recipe)

Ingredients

• 30 ml (2 tbsp)oil
• 4 clovesgarlic, minced
• 3chillies, sliced
• 340 g (12 oz)morning glory (water spinach)
• 5 ml (1 tsp)soybean paste
• 2.5 ml (½ tsp)fish sauce
• 30 ml (2 tbsp)oyster sauce
• 7.5 ml (½ tbsp)white sugar
• 30 ml (2 tbsp), if neededwater

Instructions

1. 1

   Wash and cut

   Wash the morning glory thoroughly, then cut it into 2 or 3 segments.

2. 2

   Pound aromatics

   Use a mortar and pestle to pound the garlic and chillies roughly.

3. 3

   Combine ingredients

   Put all the ingredients, including the sauces and seasonings, together on one dish.

4. 4

   Stir-fry quickly

   Heat a large wok or frying pan over high heat. When hot, add the oil and swirl it around the pan, then add all the ingredients at once. Stir-fry for about 1 minute, until the leaves have wilted but remain crisp. Add 30 ml (2 tbsp) water if needed, then serve immediately.

What is pad pak boong?

Pad pak boong is a Thai stir-fry named for its main ingredient, morning glory, also called water spinach. It is a quick way to cook the leafy vegetable with garlic, chilli and a salty, savoury sauce.

This version keeps the process simple: the ingredients go into the hot wok together and cook briefly, so the greens stay lively rather than turning soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 2g protein, 14g carbs, 14g fat.

The oil contributes most of this dish’s fat, while the morning glory and sugar provide most of its carbohydrates; the sauces add savoury flavour. Protein is modest, so serve it with tofu, fish, chicken or another protein-rich dish and rice to make the meal more substantial.

Choosing and preparing the greens

Morning glory: Look for fresh-looking stems and leaves, then wash them thoroughly to remove any grit. Cutting the greens into 2 or 3 segments makes them easier to stir-fry and serve.

Garlic and chillies: A rough pounding releases their flavour while leaving some texture. Adjust the chilli quantity if you prefer a milder dish.

The savoury sauce

Sauce balance: Soybean paste, fish sauce and oyster sauce bring savoury, salty notes, while a little sugar rounds them out. Measure them before you start cooking, as the stir-fry moves quickly.

Water: Add it only if the greens or sauce need a little help in the pan. The aim is a light coating, not a pool of liquid.

Why the pan needs to be hot

High heat: Let the wok or frying pan heat before adding the oil. A hot pan helps the vegetables cook quickly and keeps the method within its short cooking time.

One batch: Add all the ingredients at once as directed, then keep them moving. Have everything ready beside the hob so nothing is left waiting while the greens cook.

When the greens are done

Texture: The leaves should be wilted, while the greens still have a crisp bite. The stated stir-frying time is about 1 minute, so check the texture rather than leaving them in the pan.

Serve promptly: Morning glory continues to soften in residual heat. Take it off the hob and serve immediately.

What to serve with it

As a side: Serve the stir-fry alongside rice and a protein-rich main, such as tofu, fish or chicken, for a more complete plate.

For a larger meal: Pair it with other Thai-style dishes and rice, keeping the greens as a fresh, savoury contrast.

Recipe notes & tips

• Wash the morning glory well, as grit can collect around the stems.
• Measure the sauces and sugar before you heat the pan.
• Keep the garlic and chilli roughly pounded rather than making a smooth paste.
• Use a large wok or frying pan so the greens can be stirred easily.
• Add the water only if the pan needs it.
• Serve as soon as the leaves are wilted but still crisp.

Variations

• Milder chilli: Use fewer chillies for a gentler level of heat.
• More heat: Add extra sliced chilli if you enjoy a hotter stir-fry.
• Add tofu: Serve with tofu to make the meal more filling.
• Add rice: Pair with steamed rice to turn the side dish into a more substantial plate.
• Use a frying pan: Cook in a large frying pan if you do not have a wok.

Common mistakes to avoid

• Cold pan: The greens may cook slowly; heat the wok or frying pan well before adding the oil.
• Unprepared ingredients: The greens can overcook while you measure; put everything within reach before starting.
• Too much water: The stir-fry can become watery; add the water only if needed.
• Overcooking the greens: They lose their crisp bite; stop when the leaves have wilted but remain crisp.
• Waiting to serve: The greens keep softening after cooking; serve them immediately.

How to store

For the best texture, eat pad pak boong straight after cooking. If you have leftovers, refrigerate them in a sealed container and use within 2 days; reheat briefly in a hot pan until warmed through.

Frequently asked questions