Pad Pak Bung Fai Daeng ("Red Hot" Stir-fried Water Spinach)

Pad Pak Bung Fai Daeng ("Red Hot" Stir-fried Water Spinach)


5 people made this

About this recipe: This dish is an absolute favourite in our household. The water spinach gets a salty, tangy, savory touch from the brown bean sauce, and a spicy kick from the bird eye chilies. It also is fast to make and very healthy to boot.

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • 1 tablespoon vegetable oil
  • 3-4 cloves garlic cloves, minced
  • 1 large bunch water spinach, cut into 4 cm segments
  • 4-5 bird eye chilies, smashed flat with a cleaver
  • 1 tablespoon brown bean sauce (dtaow jiaw)
  • 1-2 tablespoons fish sauce, or more to taste
  • 1 teaspoon sugar, or more to taste

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

  1. In a wok or large frying pan heat the oil over high heat. Add the garlic and fry until fragrant, about one minute.
  2. Add the water spinach, in batches if necessary, and fry until bright green and wilted.
  3. Add the sauces, seasonings and chilies. Stir fry to incorporate everything well. Taste and adjust seasoning.
  4. Serve as part of a dinner with other dishes.

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