Pad pak boong is stir-fried water spinach, one of the most popular vegetarian dishes in Thailand. Its maximum heat technique (wok hei) caramelizes the garlic and chili in seconds. It is an omnipresent garnish in street eateries and family tables.
Thai
Pad pak boong
Thai pad pak boong: water spinach stir-fried in a wok with garlic and chili.
- thailand
- MAIN COURSES
- Vegetarian
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 95 kcal
- Protein 4 g
- Fiber 3 g
- Carbohydrates 10 g
- Fat 5 g
- Sodium 680 mg
Story behind the dish
Preparation
Pad pak boong is a Thai preparation with easy difficulty. Reserve about 15 minutes in total (10 for mise en place and preparation, 5 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g water spinach (pak boong) or baby spinach.
- Have ready: 4 sliced cloves of garlic.
- Have ready: 3 Thai chilies.
- Have ready: 2 tablespoons of fish sauce.
- Have ready: 1 tablespoon dark soy sauce.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Wash and cut the water spinach into 8cm pieces
Wash and cut the water spinach into 8cm pieces.
-
Heat wok over high heat with oil; fry garlic and chilies for 30 seconds
Heat wok over high heat with oil; fry garlic and chilies for 30 seconds.
-
Add shrimp paste if using and stir for 15 seconds
Add shrimp paste if using and stir for 15 seconds.
-
Add spinach and sauté for 2 minutes; add fish and soy sauce
Add spinach and sauté for 2 minutes; add fish and soy sauce. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
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The wok should produce intense steam; The leaves wither but...
The wok should produce intense steam; The leaves wither but maintain color. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Serve immediately with jasmine rice.
Serve immediately with jasmine rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with whole wheat pasta or brown rice for greater fiber content.
- Mild version by reducing chilies and hot spices by half.
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