Pad Pak Boong Yai (Sauteed water spinach grandma style)

    10 mins

    This is a variation on the standard stir fried pak boong that my grandmother makes. It has a little more depth due to the soya sauce, fish sauce and palm sugar.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    Serves: 4 

    • Vegetable oil for frying
    • 2 cloves garlic, minced
    • 1 tablespoon light soya sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon palm sugar
    • One handful pak boong, aka water spinach or Siamese watercress, cut into finger lengths
    • Dry roasted chillies to taste
    • 1/8 teaspoon ground white pepper

    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Fry the garlic in a hot wok until fragrant and browned. Add the soya sauce, fish sauce and sugar and heat.
    2. Add the pak boong and quickly fry for 5 seconds. Season with chillies.
    3. Serve on a platter and garnish with white pepper.

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