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Thai Stir Fried Morning Glory (Pad Pak Boon)

Updated on June 30, 2010

This is a very common Thai dish – you see it all the time on casual restaurant menus and it is frequently eaten as one of many dishes in a larger Thai style dinner.

Because this dish is so quick and easy,  it works very well for the home cook who is trying to prepare multiple Thai dishes for a single meal (this is about as quick cooking a Thai meal as you can get!)

Thais like morning glory a lot as they say that it’s good for the eyes and it is ubiquitous on late-night rice soup kind of restaurant menus. In some areas, specialty fried morning glory restaurants open up that cook this dish with theatrics and flair, throwing the stir-frying morning glory high in the air to another cook who is waiting with a hot wok at the ready to continue stir frying or a waiter who plates the dish on the run!! (Sort of like show bartending – show stir frying!)

Thai Stir Fried Morning Glory

  • 3 cups of morning glory, cut into 2 or 3 inch segments
  • 2 cloves of garlic, minced
  • 2 or 3 this chili peppers, each one cut in half (if you don’t care for spicy food, you can leave the chilies out)
  • 2 Tbls of oyster sauce
  • 2 tsps of soya sauce
  • ½ tsp of sugar
  • ½ tsp of MSG (optional)
  • A little vegetable oil for stir frying


  1. Wash and cut the morning glory and put it in a bowl. Add the garlic, chili peppers, oyster sauce, soy sauce, sugar and MSG to the bowl on top of the morning glory
  2. Heat about 1 ½ Tbls of vegetable oil in a wok or large heavy fry pan over very high heat.
  3. When the oil is very hot (almost smoking) slide in all the ingredients from your bowl into the wok and stir it continuously for about 1 minute. If it looks like it’s getting too dry, you can add a ¼ cup of water or so.
  4. The morning glory is cooked when it all heated through and looks somewhat wilted.
  5. Serve this with steamed jasmine rice, ideally as a part of a larger Thai dinner.

Wathc a cooking demo and see the flying vegetables!


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