Pad Pak Boong Fai Daeng
The red flame (Faydan) envelops! The essence of Thai-style stir-frying
Description
'Red Fire Water Spinach'. A blazing-fast stir-fry of morning glory with garlic, chilies, oyster sauce, and uniquely Thai fermented soybean paste (Taochiao), cooked over roaring flames.
Restaurants serving Pad Pak Boong Fai Daeng
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Water spinach
- Garlic(crushed)
- Red chili
- Taochiao(Thai soybean paste)
- Oyster sauce
Instructions
- Prep water spinach topped with garlic, chili, Taochiao, oyster sauce.
- Dump everything instantly into smoking hot oil.
- Toss in roaring flames for seconds.
Learn more Spice, substitutes, tips
Key spices
Taochiao(Soybean paste)、Garlic
Substitutes at Japanese supermarkets
Water spinach, Japanese Miso (a tiny bit)
Pairing
Khao Tom (Porridge) / All Thai food
Trivia
[Difference] Vietnam uses fish sauce; China uses garlic/salt. Thailand defines it with the rich, salty depth of 'Taochiao' (fermented soybean paste).
Eating tips & etiquette
Served in seconds at eateries. The crunchy stems and savory soybean gravy make it the ultimate companion for rice porridge.
Allergen
Soy, Wheat