Phat Pak Bung, or Stir-Fried Water Morning Glory, is a beloved dish that brings the exotic flavors of Southeast Asia straight to your kitchen! Hailing from Thailand, this dish is celebrated for its vibrant colors, crunchy texture, and a delightful balance of salty and slightly sweet tastes. Typically found in bustling Thai street markets, Phat Pak Bung has become a staple not just in Thai homes but around the world. It’s an incredibly simple dish, yet the flavor is anything but.
In this article, you’ll learn how to make Phat Pak Bung (Stir-Fried Water Morning Glory) at home using fresh and wholesome ingredients. We’ll cover everything from a detailed list of the necessary ingredients to expert tips for an authentic taste. So strap in, and let’s dive right into the world of this delicious stir-fry!
Ingredients
| Ingredient | Amount | Description |
|---|---|---|
| Water Morning Glory | 300g | Water morning glory is the star of this dish, providing a crunchy texture and mildly sweet flavor. |
| Garlic | 3 cloves | Fresh garlic enhances the aroma and depth of flavor in Phat Pak Bung, making each bite a delight. |
| Soy sauce | 2 tablespoons | Soy sauce provides that savory umami kick that is essential for a great stir-fry experience. |
| Oyster sauce | 1 tablespoon | Oyster sauce adds a hint of sweetness and complexity, perfect for balancing the dish’s flavors. |
| Chili flakes | 1 teaspoon | Chili flakes bring the heat, making your Phat Pak Bung (Stir-Fried Water Morning Glory) a tad spicy! |
| Vegetable oil | 2 tablespoons | Vegetable oil is ideal for stir-frying, ensuring a high smoke point for optimal cooking. |
| Optional protein (tofu or shrimp) | 150g | Adding tofu or shrimp can enhance the nutritional value and make the dish more filling—it’s a great way to customize your Phat Pak Bung! |
Step-by-Step Instructions
- Prepare the Ingredients: Start by washing the water morning glory thoroughly to remove any dirt. Cut it into manageable lengths, about 3-4 inches. If you choose to add protein, cut the tofu into cubes or shell the shrimp. Mince the garlic finely.
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering. This step is crucial as it helps achieve that perfect stir-fry texture—crispy on the outside, tender on the inside.
- Sauté the Garlic: Add the minced garlic to the hot oil. Sauté for about 30 seconds or until fragrant. Be careful not to burn it; burnt garlic can introduce a bitter flavor that you want to avoid in your Phat Pak Bung (Stir-Fried Water Morning Glory).
- Add the Water Morning Glory: Toss in the water morning glory and stir-fry for 2-3 minutes. You’ll notice it wilts down quickly, which is just what you want!
- Flavor it Up: Pour in the soy sauce and oyster sauce, then sprinkle with chili flakes. Stir everything together until the morning glory is evenly coated and vibrant. Cook for another minute to let all those flavors meld.
- Optional Protein: If using tofu or shrimp, add them now and stir-fry until cooked through—about 3-5 minutes. This gives the dish a heartier feel while still keeping it fresh.
- Plate and Serve: Once everything is perfectly cooked and fragrant, plate your Phat Pak Bung (Stir-Fried Water Morning Glory) and serve hot. It pairs wonderfully with jasmine rice or even on its own for a light meal!
Pro Tips
- For an authentic flavor, use fresh, young water morning glory, which is more tender and has a better taste.
- Don’t overcook the vegetables! The key is to keep them crunchy to contrast nicely with the other components.
- If you like your dish extra spicy, feel free to add fresh chopped chili along with the garlic.
- Experiment with different sauces—some variations use fish sauce or tamari for additional flavor layers.
- Make sure to use a high-heat oil to prevent smoking and make the stir-frying process smoother.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 120 |
| Protein | 5g |
| Carbohydrates | 15g |
| Saturated Fats | 1g |
| Fiber | 2g |
| Cholesterol | 0mg |
| Sugars | 2g |
| Fat | 4g |
FAQs
What is the best way to store Phat Pak Bung (Stir-Fried Water Morning Glory)?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan to preserve texture.
Can Phat Pak Bung (Stir-Fried Water Morning Glory) be made vegan or gluten-free?
Absolutely! You can make it vegan by omitting oyster sauce or replacing it with a vegan alternative. For gluten-free, use tamari instead of soy sauce.
What are the best side dishes to serve with Phat Pak Bung (Stir-Fried Water Morning Glory)?
It pairs excellently with jasmine rice, but you can also serve it with grilled meats or as part of a larger Thai meal spread.
How long does it take to prepare Phat Pak Bung (Stir-Fried Water Morning Glory)?
The preparation time is about 10 minutes, and cooking takes roughly 5-7 minutes, making it a quick and easy dish to whip up!
Can I freeze Phat Pak Bung (Stir-Fried Water Morning Glory) for later?
While it’s best fresh, you can freeze it for up to a month. Just keep in mind that the texture might change slightly after thawing.
Is Phat Pak Bung (Stir-Fried Water Morning Glory) healthy?
Yes! It’s low in calories and packed with vitamins and minerals, making it a nutritious choice for any meal!
What variations of Phat Pak Bung (Stir-Fried Water Morning Glory) can I try?
You can experiment with various proteins, such as chicken or beef, or add ingredients like bell peppers or carrots for extra crunch.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prep the ingredients ahead of time and store them separately until you’re ready to cook.
Phat Pak Bung (Stir-Fried Water Morning Glory) is not just a dish; it’s an experience filled with flavors and textures that will transport your taste buds to Thailand! With its simple ingredients and quick preparation, it’s a fantastic addition to your weeknight meals. Don’t hesitate to play around with flavors and customizations to make it your own.
If you’re excited to bring this dish to your dinner table, give it a try and let us know how it goes! Have you made Phat Pak Bung before? Share your experiences and any twists you may have added in the comments below!
