Spicy Thai Stir-Fried Morning Glory (Pad Pak Boong)

Why You’ll Love This Recipe

• Restaurant-style smoky flavor in minutes using simple pantry sauces.
• Perfect crunch from the stems and silky, just-wilted leaves.
• Salty–spicy balance with garlic, Thai chilies, and yellow bean paste.
• Budget-friendly side that can double as a light main with rice.

Grocery List

• Produce: Water spinach (morning glory/ong choy/kangkong), garlic, Thai bird’s eye chilies, lime (optional)
• Dairy: None
• Pantry: Oyster sauce, yellow bean paste (fermented soybean paste/tao jiew), light soy sauce, fish sauce, sugar (palm or white), neutral oil (peanut or canola), white pepper (optional)

Full Ingredients

Stir-Fry Sauce

• 2 tbsp (30 ml) oyster sauce
• 1 tbsp (15 g) yellow bean paste (fermented soybean paste/tao jiew)
• 1 tbsp (15 ml) light soy sauce
• 2 tsp (10 ml) fish sauce
• 1 tsp (4 g) sugar, preferably palm sugar
• 2 tbsp (30 ml) water or unsalted stock

Vegetables & Aromatics

• 1 lb (450 g) water spinach (morning glory/ong choy/kangkong), tough ends trimmed
• 6 medium garlic cloves (about 18 g), lightly smashed and thinly sliced
• 3–5 Thai bird’s eye chilies, lightly crushed (adjust to taste)
• 1.5 tbsp (22 ml) neutral high-heat oil (peanut, canola, or avocado)

Optional Garnish & Sides

• Lime wedges, pinch of ground white pepper, extra sliced chilies
• Steamed jasmine rice, for serving

Step-by-Step Instructions

Step 1: Prep and dry the greens

Rinse the water spinach thoroughly to remove any grit. Shake dry, then pat completely dry with clean towels or spin in a salad spinner. Dry greens sear better and help create that smoky wok aroma without sputtering.

Cut into 3–4 inch (8–10 cm) lengths, keeping the thicker stems in one pile and the leafy tops in another. This ensures even cooking.

Step 2: Mix the sauce and crush aromatics

In a small bowl, whisk together oyster sauce, yellow bean paste, light soy sauce, fish sauce, sugar, and water. Taste: it should be savory with a gentle sweetness and noticeable funk from the bean paste. Set near the stove.

Lightly crush the garlic and chilies with the flat of a knife or in a mortar and pestle. This releases flavor without mincing, which helps prevent burning.

Step 3: Heat the wok until smoking hot

Set a carbon-steel wok (or large heavy skillet) over high heat until it just begins to smoke, 2–3 minutes. For precision, the surface should read roughly 425–500°F (220–260°C) on an infrared thermometer. Add the oil and swirl to coat.

Step 4: Bloom garlic and chilies

Add the garlic and chilies. Stir-fry briskly for 10–15 seconds until fragrant and just turning golden at the edges. Keep them moving to avoid scorching.

Step 5: Sear stems, then add sauce and leaves

Add the water spinach stems first. Toss and sear for 45–60 seconds until they brighten and begin to blister. Give the sauce a quick stir, then pour it around the edges of the wok so it sizzles and reduces.

Add the leafy tops. Toss vigorously for 30–60 seconds until the leaves just wilt and everything is coated and glossy. If the wok seems dry, splash in 1 tablespoon water to create a quick burst of steam.

Step 6: Finish and serve immediately

As soon as the leaves are wilted but still vibrant green and the stems are crisp-tender, cut the heat. Transfer to a warm platter. Finish with a pinch of white pepper or a squeeze of lime if you like. Serve right away with hot jasmine rice.

Pro Tips

• Dry thoroughly. Moisture kills sear and dilutes flavor; dry greens are key for wok aroma.
• Cook blazing hot. Preheat the wok until lightly smoking for fast blistering without overcooking.
• Work in batches if needed. If your wok is small, cook half at a time to avoid steaming.
• Separate stems and leaves. Stems need a head start for perfect texture.
• Stir sauce before adding. Bean paste can settle; a quick stir ensures even seasoning.

Variations

• Crispy pork belly: Stir-fry 3–4 oz (85–115 g) diced crispy pork belly first; render and use the fat to cook the greens.
• Vegetarian/vegan: Use mushroom stir-fry sauce in place of oyster sauce and soy sauce in place of fish sauce. Add a dash of toasted sesame oil at the end.
• Extra garlicky: Double the garlic and add half as thin slices, half as a rough paste for layered flavor.

Storage & Make-Ahead

Best eaten immediately while crisp and smoky. You can prep ahead by washing and cutting the greens (store stems and leaves in separate airtight containers lined with paper towels for up to 24 hours) and mixing the sauce up to 3 days ahead. Leftovers keep 1 day in the fridge; reheat quickly in a hot pan to warm through, knowing the texture will be softer.

Nutrition (per serving)

Approximate for 4 side servings: 100 kcal; 5 g fat; 9 g carbohydrates; 4 g protein; 3 g fiber; 1,200 mg sodium. Values vary by brand of sauces and exact amounts used.