Pad Pak Bung

Introduction

History

Pad Pak Bung has been a staple in Thai cuisine for many years. Water spinach is a common vegetable in Thailand, and this dish is a delicious way to enjoy its fresh and crisp flavors.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to squeeze out as much water from the greens as possible before stir-frying to prevent the dish from becoming too watery.

- Stir-fry the garlic until it is golden brown to bring out its aromatic flavors.

- Gradually add the fish sauce to the dish to control the saltiness and flavor to your liking.

Serving Suggestions

Pad Pak Bung can be served as a side dish with steamed rice or as a main course with grilled meat or seafood.

Cooking Techniques

Stir-frying is the key cooking technique for this dish, as it helps to retain the crisp texture of the water spinach.

Ingredient Substitutions

If water spinach is not available, you can use other leafy greens such as kale or spinach as a substitute.

Make Ahead Tips

You can prepare the greens ahead of time and store them in the refrigerator until ready to stir-fry.

Presentation Ideas

Serve Pad Pak Bung in a colorful dish garnished with fresh herbs for a visually appealing presentation.

Pairing Recommendations

Pair Pad Pak Bung with a side of steamed jasmine rice and a spicy Thai curry for a complete meal.

Storage and Reheating Instructions

Leftover Pad Pak Bung can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until warmed through.

Nutrition Information

Calories per serving

A serving of Pad Pak Bung typically contains around 150 calories, making it a light and healthy dish.

Carbohydrates

Pad Pak Bung is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake.

Fats

The cooking oil used in this recipe adds healthy fats to the dish, providing essential nutrients for the body.

Proteins

While water spinach is not a significant source of protein, the dish can be paired with a protein-rich main course to create a balanced meal.

Vitamins and minerals

Water spinach is rich in vitamins A and C, as well as minerals such as iron and calcium, making it a nutritious addition to your diet.

Alergens

This dish contains fish sauce, which may not be suitable for those with fish allergies.

Summary

Pad Pak Bung is a nutritious and low-calorie dish that is rich in vitamins and minerals, making it a healthy addition to your diet.

Summary

Pad Pak Bung is a delicious and nutritious Thai dish made with stir-fried water spinach. With its simple preparation and fresh flavors, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Pad Pak Bung. It was during my trip to Thailand many years ago, when I was exploring the bustling streets of Bangkok. I had always been a lover of Thai food, with its bold flavors and aromatic spices, so I was eager to try as many local dishes as I could during my stay.

One afternoon, as I wandered through a vibrant market, I came across a small food stall tucked away in a secluded corner. The aroma of sizzling vegetables and fragrant herbs wafted through the air, drawing me in like a magnet. I approached the stall and watched in awe as the elderly woman behind the counter expertly tossed handfuls of fresh vegetables into a smoking wok, adding a medley of sauces and spices with practiced precision.

Curious to learn more about this dish, I struck up a conversation with the woman, who introduced herself as Nai, a local chef with decades of experience. She explained that the dish she was preparing was Pad Pak Bung, a traditional Thai stir-fry made with morning glory, a leafy green vegetable commonly found in Southeast Asia. Intrigued by the simplicity and elegance of the dish, I asked Nai if she would be willing to teach me her recipe.

To my delight, Nai agreed, and we spent the afternoon together in her humble kitchen, surrounded by the intoxicating scents of garlic, chili, and basil. She patiently guided me through each step of the cooking process, from selecting the freshest vegetables at the market to mastering the art of balancing sweet, savory, and spicy flavors in the stir-fry sauce.

As we cooked together, Nai shared stories of her childhood in the countryside, where she learned to cook from her mother and grandmother, passing down generations-old recipes and culinary techniques. She spoke fondly of the simple joys of gathering fresh herbs from the garden, of grinding spices by hand in a mortar and pestle, and of savoring the fruits of her labor with loved ones around a communal table.

I was struck by the deep connection Nai had to her food and her culture, and I realized that her passion for cooking was not just about creating delicious dishes, but about preserving a way of life and honoring the traditions of her ancestors. I felt privileged to have been welcomed into her kitchen and to have the opportunity to learn from a master chef who embodied the spirit of Thai hospitality and generosity.

By the time our Pad Pak Bung was ready to serve, I felt a sense of accomplishment and pride in my newfound culinary skills. The dish was a symphony of colors and textures, with crisp morning glory leaves mingling with tender mushrooms, crunchy bean sprouts, and juicy cherry tomatoes, all bathed in a fragrant sauce of soy, oyster, and chili paste.

As Nai and I sat down to enjoy our meal together, I couldn't help but marvel at the power of food to transcend language and cultural barriers, to forge connections between strangers and create lasting memories. In that moment, I understood that cooking was not just a means of nourishment, but a form of communication, a way of expressing love and gratitude for the people and places that shape our lives.

Since that fateful day in Bangkok, I have continued to make Pad Pak Bung for my family and friends, infusing each batch with the memories of my time spent with Nai and the flavors of Thailand that have become a beloved part of my own culinary repertoire. And as I stir-fry the vegetables in my kitchen, I am transported back to that bustling market stall, where a kind-hearted chef shared her passion for food and taught me the art of Pad Pak Bung, a dish that will forever hold a special place in my heart.

Categories

| Spinach Recipes | Thai Recipes | Thai Vegetarian |

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