Pak boong fai daeng, or morning glory with fire, is the vegetable dish that appears on nearly every Thai table and street stall menu. Water spinach is thrown into a screaming-hot wok so fast that the stems stay crackling and crisp. The name comes from the flame that flares up when the greens hit the pan, a little show of fire every time it is cooked.
Crisp stems, garlicky heat, in five minutes
The hollow stems snap cleanly while the tender leaves soak up a glossy sauce of oyster sauce, soy, and a hint of chili. It is savory, slightly sweet, and just hot enough to wake up the palate, with a garlicky aroma that fills the kitchen. Serve it beside any curry or grilled meat — it is the green vegetable that makes the whole meal feel complete. It is the fastest way to get a big plate of greens on the table, and it pairs with everything from fish to fried rice.
Craving more? Explore all Thai Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
Join the conversation
Only members can comment — it takes a few seconds to create a free account.
Log in Create an account