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Pad Pak Bung Fai Daeng
Thai Flaming Morning Glory
A classic Thai street food dish featuring water spinach (morning glory) flash-fried at extremely high heat with garlic, chilies, and savory sauces, often finished with a dramatic flair of flames. Best enjoyed immediately for its crisp texture and vibrant flavors.
🧂 Ingrédients
- 300 g Morning glory (pak bung)(Look for fresh, crisp stems and leaves. If unavailable, substitute with Chinese broccoli stems or water spinach from an Asian market. Wash thoroughly and trim any tough ends.)
- 5 cloves Garlic(Finely minced or pounded into a paste.)
- 3-5 Thai bird's eye chilies(Adjust to your spice preference. Finely sliced or pounded into a paste with the garlic.)
- 1 tbsp Fermented soybean paste (taochiao)(This is a salty, savory paste, not sweet bean paste. Available in Asian markets.)
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce(Optional, for added umami and saltiness.)
- 1/2 tsp Sugar(To balance the flavors.)
- 2-3 tbsp Vegetable oil or other high smoke point oil(For stir-frying. Peanut or canola oil works well.)
👨🍳 Instructions
- 1
Prepare the aromatics and sauce: Finely mince the garlic and Thai chilies (or pound them into a paste). In a small bowl, combine the fermented soybean paste, oyster sauce, light soy sauce (if using), and sugar. Stir well to create the sauce mixture.
⏱️ 5 minutes - 2
Prepare the morning glory: Wash the morning glory thoroughly and trim any tough or woody stem ends. Cut the stems and leaves into roughly 3-4 inch lengths. Ensure it is completely dry before cooking.
⏱️ 5 minutes - 3
Heat the wok: Place a wok over the highest possible heat. Allow it to heat until it begins to smoke lightly. This indicates it's hot enough for a proper stir-fry.
⏱️ 2 minutes - 4
Sauté aromatics: Add 2-3 tablespoons of oil to the smoking wok. Swirl to coat the sides. Immediately add the minced garlic and chilies. Stir-fry rapidly for about 15-20 seconds until fragrant, being careful not to burn them.
⏱️ 20 seconds - 5
Add morning glory and sauce: Add the prepared morning glory to the wok. Stir-fry for about 30 seconds to slightly wilt the leaves and stems. Pour the prepared sauce mixture over the vegetables. Continue to toss and stir-fry vigorously.
⏱️ 1 minute - 6
The 'Fai Daeng' (flaming) technique: If you are comfortable and have proper ventilation, tilt the wok slightly away from you and carefully ignite the oil vapors with a long lighter or match. Allow the flames to engulf the ingredients for a few seconds, tossing the wok gently to ensure even charring and smoky flavor. *Safety Note: This step is optional and requires extreme caution and practice. Ensure no flammable materials are nearby and have a lid ready to extinguish flames if necessary.* If not flaming, continue to stir-fry on high heat until the morning glory is tender-crisp.
⏱️ 30 seconds - 7
Serve immediately: Once the morning glory is tender-crisp and coated in the sauce (and has been flamed, if applicable), immediately transfer the dish to a serving plate. The dramatic presentation, often involving tossing the food, is part of the experience. Serve piping hot.
⏱️ 1 minute
💡 Conseils de pro
- ✓Achieving 'wok hei' (breath of the wok) is crucial for authentic flavor. This requires extremely high heat and a well-seasoned wok.
- ✓The 'Fai Daeng' (flaming) step is traditional and adds a unique smoky aroma, but it is advanced and potentially dangerous. Practice safety first, or omit it.
- ✓Ensure all ingredients are prepped and ready before you start cooking, as the stir-frying process is very fast.
- ✓Do not overcook the morning glory; it should remain crisp-tender.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a less spicy version, reduce or omit the Thai chilies.
- If morning glory is unavailable, other sturdy greens like Chinese broccoli, gai lan, or even thick asparagus stems can be used, though the texture will differ.
- Add a splash of Shaoxing wine or rice wine to the sauce for extra depth of flavor.