Keith_
Tasty Apprentice
Enjoy a quick and flavorful Thai veggie dish with Pad Pak Boong Fai Daeng!
**Ingredients**:
- 300g water spinach (morning glory), cut into 2-inch pieces
- 2 cloves garlic, minced
- 2-3 Thai red chilies, chopped
- 1 tbsp red chili paste
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
**Instructions**:
1. Heat vegetable oil in a wok or large pan over high heat.
2. Add minced garlic and chopped Thai red chilies, stir-frying until fragrant.
3. Add the water spinach and stir-fry quickly to wilt the leaves.
4. Stir in the red chili paste, soy sauce, fish sauce, and sugar, mixing well with the vegetables.
5. Continue to stir-fry for another 1-2 minutes until everything is well combined and the water spinach is tender.
6. Serve hot with steamed rice and enjoy the spicy and savory Pad Pak Boong Fai Daeng!
**Ingredients**:- 300g water spinach (morning glory), cut into 2-inch pieces
- 2 cloves garlic, minced
- 2-3 Thai red chilies, chopped
- 1 tbsp red chili paste
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
**Instructions**:1. Heat vegetable oil in a wok or large pan over high heat.
2. Add minced garlic and chopped Thai red chilies, stir-frying until fragrant.
3. Add the water spinach and stir-fry quickly to wilt the leaves.
4. Stir in the red chili paste, soy sauce, fish sauce, and sugar, mixing well with the vegetables.
5. Continue to stir-fry for another 1-2 minutes until everything is well combined and the water spinach is tender.
6. Serve hot with steamed rice and enjoy the spicy and savory Pad Pak Boong Fai Daeng!
Thanks for sharing the recipe; I can’t wait to try it out!
The combination of water spinach and red chili paste sounds amazing. Can’t wait to try this spicy, fresh dish—thanks for sharing! 
