Authentic Pad Pak Boong (Thai Stir-Fried Morning Glory) Recipe

If you've ever eaten your way through Bangkok's street food stalls, you've met pad pak boong — the sizzling plate of morning glory that arrives glossy with garlic, chilies, and fermented soybean. It's humble and spectacular at once, and it's one of the dishes that taught me how much flavor a handful of simple ingredients can carry. Kangkong, or water spinach, is the star here, and the classic Thai preparation is all about speed, high heat, and balance: salty, sweet, spicy, and just a touch funky. This is my faithful home-kitchen version of that beloved street-food classic.

Ingredients

• 1 large bunch kangkong (morning glory / water spinach), 400–500 g / 14–17 oz
• 8 cloves garlic, chopped
• 3–5 Thai bird's eye chilies, sliced
• 1 tablespoon fermented soybean paste (tao jiao)
• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon fish sauce
• 1½ teaspoons palm sugar
• 2 tablespoons vegetable oil
• 3 tablespoons water or light stock

Instructions

1. Trim and cut the kangkong into 5–7 cm lengths, separating the thicker stems from the leaves. Rinse well and drain thoroughly.
2. Combine the oyster sauce, soy sauce, fish sauce, palm sugar, and water in a bowl. Stir in the fermented soybean paste until it disperses.
3. Heat a wok over high heat until nearly smoking, then add the oil.
4. Add the garlic and chilies and stir-fry briefly — about 15 seconds — until fragrant but not colored.
5. Add the stems and toss for 30 seconds, then add the leaves and keep everything moving.
6. Pour the sauce around the rim of the wok and toss hard for 1–2 minutes until the greens are just wilted and coated.
7. Plate immediately and serve with jasmine rice — this dish waits for no one.

Chef's Tips & Notes

• The tao jiao matters. Fermented soybean paste gives the dish its signature savory depth. Find it at Asian groceries; miso is a decent substitute in a pinch.
• Rim-pour the sauce. Pouring the sauce down the hot side of the wok flashes it into aroma before it hits the vegetables.
• Respect the heat. Thai bird's eye chilies vary wildly in potency — start with two and add more for a truly authentic kick.
• Serve instantly. Pad pak boong is at its best 30 seconds off the heat. Have the rice ready before you start cooking.

Bring a little Bangkok street-food energy into your own kitchen with this pad pak boong — it's fast, bold, and deeply satisfying. I hope it transports you the way it does for me, even on an ordinary weeknight. Once you've tried it, pass the recipe along to a fellow food lover and compare notes on your chili levels. Sawasdee and happy cooking!

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