Stir-Fried Mimosa (Pad Phak Krachet)

Name: Stir-Fried Mimosa (Pad Phak Krachet)
Prep time: 10 min
Cook time: 15 min
Total time: 15 min

Published January 07, 2026
Updated January 07, 2026
Author Bell V’Kit

One of Thailand's quickest vegetable stir-fries, ready in under a minute. Crisp phak krachet is flash-fried with garlic, chilies, fermented soybean paste, and oyster sauce over high heat. The result: bright, crunchy greens packed with savory, aromatic flavor. Fast, fragrant, and perfect with jasmine rice.

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Total : 15 min

Spice Level : Medium

Skill Level : Easy

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What is Stir-Fried Mimosa (Pad Pak Krached- ผัดผักกระเฉด)?

Stir-Fried Mimosa (ผัดผักกระเฉด) is a classic Thai stir-fry made with phak krachet, a unique aquatic vegetable known for its crisp, snappy texture and gentle herbal aroma. It’s a popular dish in central Thailand and often found in seafood restaurants and local rice-and-curry shops.

The highlight of this dish is the texture: mimosa stays crunchy even after cooking, giving every bite a fresh, lively snap. The greens are stir-fried quickly over very high heat with garlic, chilies, and a savory blend of fermented soybean paste, oyster sauce, and light soy sauce. The result is a dish that’s aromatic, slightly spicy, and deeply flavorful, without becoming heavy.

Because mimosa cooks fast, the entire dish comes together in under a minute, making it one of the quickest, freshest Thai vegetable stir-fries. It’s best served hot with steamed jasmine rice, where the crisp greens and punchy seasoning make for a simple but incredibly satisfying side or main.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
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Why You'll Love Stir-Fried Mimosa

Fast and foolproof: Cooks in under a minute, perfect for busy days or last-minute meals.
Crisp, vibrant texture: Mimosa stays crunchy even after stir-frying, giving every bite a fresh snap.
Big flavor, simple ingredients: Fermented soybean paste, garlic, and chilies create a savory, aromatic sauce with minimal effort.
One-wok convenience: Everything goes in at once, making the cooking process quick and clean.

The Essential Ingredients for Stir-Fried Mimosa

The magic of stir-fried mimosa isn't just in the cooking. It's in choosing ingredients that work together. Let me walk you through each one and explain exactly what it brings to your plate.

Mimosa – The hero of the dish. Mimosa has a naturally crisp, snappy texture that stays crunchy even after stir-frying. Choose young, tender stems for the best bite.
Garlic – Pounded garlic releases more aroma and coats the greens beautifully. It's the base flavor that drives the whole dish.
Thai red chilies – Adds heat and fragrance. Pounding the chilies helps them cling to the mimosa and distribute the spice evenly.
Fermented soybean paste – The key seasoning. It gives the dish its savory depth, slight funk, and signature umami that pairs perfectly with crisp greens.
Oyster sauce and light soy sauce – A balanced mix of savory, salty, and slightly sweet flavors. These sauces help season the greens without overpowering their natural crunch.
Sugar – Just a touch to round out the saltiness and balance the heat from the chilies.
Water or stock – Keeps the stir-fry juicy without making it soggy. Mimosa cooks fast, so a splash of liquid helps distribute seasoning quickly.
Vegetable Oil – A neutral, high-heat oil is essential for that quick, intense stir-fry that keeps the greens vibrant and crisp.

Ingredients & Equipment Checklist

Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

[] 150g mimosa (cut into 2-inch lengths)
[] |25g cloves Thai garlic |(pounded)
[] |5 Thai red chilies |(pounded)
[] 1 tbsp fermented soybean paste
[] 1 tbsp oyster sauce
[] 1/2 tbsp light soy sauce
[] 1/2 tbsp sugar
[] 8 tbsp water
[] 3 tbsp vegetable oil

Ingredient Highlight: Mimosa (ผักกระเฉด)

Why It Matters
Mimosa, or phak krachet, is the star of this dish. Its naturally crisp, snappy texture is what makes this stir-fry so addictive. Even after hitting the wok over high heat, mimosa stays bright, green, and crunchy, giving the dish a freshness you can’t get from other leafy greens.

How It’s Used
Mimosa cooks incredibly fast, so it’s added to the wok with all the seasonings at once. The goal is quick heat, quick flavor, and zero softness. The stems should wilt just slightly on the outside while staying firm and crunchy inside. This is why timing and high heat are everything.

In Thai Cooking
Mimosa is popular in central Thai seafood restaurants and rice-and-curry stalls. It’s often stir-fried with fermented soybean paste, garlic, chilies, and sometimes crispy pork or prawns. Its unique texture makes it perfect for dishes that rely on speed and freshness, the kind of stir-fries that go from wok to plate in under a minute.

Nutritional & Health Benefits

High in fiber, supporting digestion and gut health
Naturally rich in vitamins and minerals (especially iron and calcium)
Low-calorie and nutrient-dense. Great for adding volume without heaviness
The crunchy texture encourages chewing, which helps with satiety

Tips Before You Start Making Stir-Fried Mimosa

Prep everything first: This dish moves fast. Once it hits the wok, you only have seconds. Pound the garlic and chilies, cut the mimosa, and measure all sauces before turning on the heat.
Use tender mimosa stalks only: Choose young, fresh phak krachet. Older stalks can be tough and fibrous. If the stems feel too woody, peel or trim them.
Cut into equal lengths: Cutting the greens into 2-inch pieces helps them cook evenly and stay crisp without turning stringy.
High heat is non-negotiable: You want the wok almost smoking. Mimosa needs intense heat to stay crisp while absorbing flavor quickly.
Add everything at once: Unlike other stir-fries, this dish doesn’t cook in stages. The greens, aromatics, and seasonings all go in together to keep the texture snappy.
Stir-fry quickly, 10 to 15 seconds max: Overcooking will make the greens limp and dull. Aim for vibrant green with a slight wilt.

Stir-Fried Mimosa (Pad Phak Krachet)

One of Thailand's quickest vegetable stir-fries, ready in under a minute. Crisp phak krachet is flash-fried with garlic, chilies, fermented soybean paste, and oyster sauce over high heat. The result: bright, crunchy greens packed with savory, aromatic flavor. Fast, fragrant, and perfect with jasmine rice.

Servings : 2

Spice Level : Medium

Skill Level : Easy

Prep : 10 min

Cook : 15 min

Total : 15 min

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Ingredients

[] 150g mimosa (cut into 2-inch lengths)
[] |25g cloves Thai garlic |(pounded)
[] |5 Thai red chilies |(pounded)
[] 1 tbsp fermented soybean paste
[] 1 tbsp oyster sauce
[] 1/2 tbsp light soy sauce
[] 1/2 tbsp sugar
[] 8 tbsp water
[] 3 tbsp vegetable oil

Cooking Instructions

1. Prep Everything First

[] Pound the garlic and chilies in a mortar and pestle until coarse
[] Place mimosa, pounded garlic, chilies, fermented soybean paste, oyster sauce, light soy sauce, sugar, and stock/water together in a bowl or plate.
[] This ensures everything is ready to toss in at once. Timing is key for this dish.

2. Heat the Wok

[] Use very high heat.
[] Add oil and let it get smoking hot. You should see a bit of smoke before cooking begins.

3. Stir-Fry Fast

[] Immediately toss everything into the wok in one go, the greens and all the seasonings together.

4. Quick Stir

[] Stir-fry rapidly for 10–15 seconds, just until the morning glory wilts slightly but stays vibrant green.

5. Serve Hot

[] Remove from heat and serve right away while still sizzling.
[] Best enjoyed with steamed jasmine rice.

FAQs for Stir-Fried Mimosa (Pad Phak Krachet)

What is mimosa?

Mimosa or phak krachet, is an aquatic vegetable known for its crisp, snappy texture. It stays crunchy even after cooking, which makes it perfect for quick Thai stir-fries.

How do I choose good mimosa?

Look for young, tender stalks with bright green leaves. Avoid thick, woody stems as they can be tough and fibrous. If some pieces feel hard, peel or trim the outer layer.

Why does everything go into the wok at once?

Mimosa cooks extremely fast. Adding all ingredients together ensures the greens stay crisp while absorbing the seasoning evenly without overcooking.

How do I keep the greens crisp?

Use very high heat, stir-fry quickly (10–15 seconds), and serve immediately. Overcooking will make the mimosa limp and dull in color.

Can I use another vegetable if I can’t find mimosa?

While nothing replicates mimosa’s unique crunch, morning glory (pak boong) is the closest alternative. The flavor and texture will be slightly different, but the technique is similar.

Is fermented soybean paste necessary when making stir-fried mimosa?

Yes. It adds the signature savory depth in this dish. If unavailable, you can use a small amount of miso paste as a substitute, but the flavor will be slightly different.

What oil should I use for stir-fried mimosa?

A neutral, high-smoke-point oil like vegetable, canola, or soybean oil works best for the high heat required.

Can I make stir-fried mimosa less spicy?

Of course. Reduce the number of chilies or remove the seeds before pounding. You can also add a splash more water to soften the heat.