Stir-Fried Morning Glory (Pak Boong Fai Daeng - ผัดผักบุ้งไฟแดง)

Why You'll Love Stir-Fried Morning Glory (Pak Boong Fai Daeng – ผัดผักบุ้งไฟแดง)

• Lightning-fast cooking: Ready in seconds once it hits the wok, perfect for busy days.
• Crisp, vibrant greens: The high-heat flash-fry keeps the morning glory bright and crunchy.
• Big flavor, simple ingredients: Garlic, chilies, and savory sauces come together in a bold, addictive mix.
• Authentic street-food experience: Captures the smoky, garlicky aroma of Thai wok cooking.
• Beginner-friendly: Despite the dramatic name, the at-home version is easy and safe using high heat without flames.
• Naturally light and fresh: Delicious on its own or as a side dish with jasmine rice.

Ingredient Highlight: Morning Glory (ผักบุ้ง – Pak Boong)

Why It Matters

Morning glory is the heart of this dish. This vegetable is crisp, juicy, and incredibly fast-cooking. Its hollow stems create that signature light crunch, while the tender leaves soak up the garlicky, savory sauce. In a flash-fried dish like pak boong fai daeng, morning glory delivers both texture and freshness in every bite.

How It’s Used

The stems and leaves are cut into long sections and cooked whole. Because morning glory cooks in seconds, it’s always added last and flash-fried over intense heat. The stems stay crunchy, the leaves wilt just enough, and the entire bundle absorbs the sauce beautifully without turning soggy.

In Thai Cooking

Pak boong (morning glory) is one of Thailand’s most beloved vegetables. It's used in stir-fries, soups, and even spicy salads. Its mild flavor pairs well with chilies, garlic, fermented soybean paste, and fish sauce. On the street, it’s famously tossed into smoking-hot woks, creating the dramatic “fai daeng” (red fire) flame this dish is named after.

Nutritional & Health Benefits

• Rich in vitamin A for eye and skin health
• Contains vitamin C and antioxidants
• High in fiber, supporting digestion
• Naturally low-calorie and hydrating
• Provides minerals like iron, potassium, and magnesium

Tips Before You Start Making Stir-Fried Morning Glory (Pak Boong Fai Daeng)

• Prep everything in advance: This dish cooks in 10–15 seconds, so all ingredients, morning glory, garlic, chilies, sauces, must be measured, cut, and combined before the heat goes on.
• Use the hottest heat you can: Pak Boong Fai Daeng relies on intense heat for its smoky aroma. Most home stoves can’t match street stalls, but use your highest flame to get as close as possible.
• Don’t overcrowd the wok: Cook one batch at a time. Too much morning glory at once will steam instead of flash-fry.
• Keep your movements fast: This is a rapid stir-fry. Once it hits the wok, stir quickly and confidently, hesitation overcooks the greens.
• Skip the flame-up at home: The dramatic “fai daeng” flash of fire may requires restaurant-level burners. It’s not necessary for homecook, and it can be unsafe. High heat without flames is more than enough.
• Serve immediately: Morning glory loses its crisp texture if it sits too long. Plate and serve while it’s still sizzling.