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Stir Fried Morning Glory
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5 from 2 votes

Thai Stir-Fried Morning Glory | Pad Pak Boong

Servings: 2 people


  • 1 Large Handful Morning Glory
  • 2-3 Fresh Thai Chili Peppers (Or 2 small dried chili peppers)
  • 6 Cloves Garlic

Stir-Fry Sauce

  • 1 Tablespoon Korean Soybean Paste (Doenjang) (Miso Paste ok too!)
  • 1 Tablespoon Mirim (Rice Wine)
  • 1 Tablespoon Oyster Sauce
  • ½ Tablespoon Soy Sauce
  • ½ Tablespoon Sugar

Additional Ingredients (For Stir-frying)

  • 3-4 Tablespoons Cooking Oil
  • ½ Tablespoon Soy Sauce
  • A dash of Water


Prep Ingredients

  • Thoroughly wash Morning Glory. Set it a strainer and let it drip off excess water. Then cut stems into pinky-finger length. Then cut leafy portion into pointer-finger length (reference video).
  • Cut the ends off the garlic cloves. Then take out a mortar and pestle. Gently pound the garlic cloves (6) and chili peppers (2-3) together. Then set aside.
  • Make Stir-fry Sauce by mixing: Soybean Paste (1 Tablespoon), Mirim (1 Tablespoon), Oyster Sauce (1 Tablespoon), Soy Sauce (½ Tablespoon) and Sugar (½ Tablespoon). Mix it ahoroughly.

Cook Ingredients

  • Place cooking oil (3-4 Tablespoons) into a wok or frying pan. Plan on medium-high heat. Once it's hot, add in garlic and chili peppers first.
  • Stir-fry until it gets aromatic. Then add in the morning glory stems. Followed by ½ Tablespoon of Soy Sauce. Stir-fry the stems in the soy sauce for 30 seconds.
  • After 30 seconds, add the leaves in. Then add-in all of the stir-fry sauce.
  • Stir-fry for 15-20 seconds more. Turn off heat and plate.
  • Serve immediately with a bowl of hot rice! Bon Appetit :)