Thai Spicy Water Spinach (Pad Pak Boong)

Pad Pak Boong and other dishes at a vegan restaurant in Thailand.

Water Spinach is a common vegetable served in South East Asian countries. It was interesting to see that in Thailand, Indonesia, and the Philippines this vegetable was served in a similar way. While I was in Thailand, I had the opportunity to learn how to make Pad Pak Boong, the Thai version of cooked water spinach. Pad pak Boong is super easy to make and is super delicious and nutritious. It is commonly cooked with oyster sauce, but feel free to use vegetarian stir fry sauce or vegetarian oyster sauce.

Ingredients

1 Bunch Thai water spinach

2 Red Thai Chili thinly sliced (Lessen the amount if you don’t like spicy)

2 cloves Garlic thinly sliced

1 Tablespoon Neutral Oil (canola or vegetable oil)

2 Tablespoons Soy Sauce

2 Tablespoon Oyster Sauce

1 Tablespoon Sugar

Salt to taste

Pad Pak Boong and Pad Thai in Pai

Procedures

1.) Cut off about an inch off the stem of the water spinach to remove the bottoms. Cut the stems from the leaves then cut the stems in half into 3 inch sticks. Keep the stems and the leaves separate and wash them with cold water. Dry and set aside.

2.) To a large pan or wok add the oil and heat to medium high. Add garlic and chili and fry till aromatic for about 30 seconds.

3.) Add the stems and cook until bright green, about 1 or 2 minutes. Add a splash of water to the pan to promote some steaming. Then add the leaves and continue to cook for another minute or two until slightly wilted but still bright green.

4.) Next add all of the soy sauce, sugar, and oyster sauce and mix well. Turn off heat remove from the pan onto a serving dish. Serve hot with rice and a main dish of your choice.