🥬 Shrimp Paste Water Spinach (Pad Pak Bung Fai Daeng) Recipe + Helpful Tips

Pad Pak Bung Fai Daeng (Shrimp Paste Water Spinach) is arguably a long-standing and popular spicy stir-fry dish in Thailand and Vietnam. It's a must-try for Hong Kong people at any Thai restaurant! The refreshing water spinach is stir-fried with savory shrimp paste, minced garlic, and chilies, creating a vibrant wok-fried dish. It's easy to achieve restaurant-quality Thai flavors at home. Follow our guide to make it yourself—you'll love it once you try it! 🌶️🧄🇹🇭

Ingredients (Serves 2 to 3)

• 1 large handful of water spinach (about 400-500g, pick the tenderest ones)

• 1-2 tablespoons shrimp paste (Thai brands such as Libra are more fragrant)

• 4-6 cloves of garlic, peeled and crushed or minced

• 1-2 chili peppers, cut into rings (if you don’t like spicy food, you can reduce the amount/leave it on)

• 1 tbsp dried shrimp (soaked and minced, optional for flavor enhancement)

• 2 tablespoons oil (peanut oil is more fragrant)

• 1 teaspoon sugar

• 1-1.5 teaspoons fish sauce

• 1 teaspoon oyster sauce

• 1-2 tablespoons water or chicken broth (to prevent it from being too dry)

Detailed cooking process

1️⃣ Wash the water spinach and cut into 3-4 inch long sections, separating the leaves and stems. Chop the chili peppers and garlic and set aside.
2️⃣ Heat a wok over high heat, add oil, and sauté minced garlic, chili pepper, and chopped dried shrimp (if using dried shrimp) until fragrant.
3️⃣ Add shrimp paste (you can mix it with a little hot water and add it to the wok first) and sauté for 1 minute, until the rich shrimp aroma comes out.
4️⃣ Add the water spinach stems and stir-fry for about 1 minute. When they turn green, add the leaves and stir-fry together.
5️⃣ Add sugar, fish sauce, oyster sauce, and a little water, and stir-fry over high heat throughout the process to ensure that the water spinach is crisp and not watery.
6️⃣ Taste the dish when it’s fully cooked, and adjust the amount of sugar in the sauce according to your taste. Stir-fry until the leaves and stems are tender and the aroma is fragrant.

Editor's Tips

• Fry the stems first and then the leaves. The leaves will cook faster and won’t turn yellow or black.

• You don’t have to use a lot of shrimp paste. If you’re worried about the fishy smell, you can add half of it first and add more at the end.

• If you are afraid of oil smoke, you can cover the lid for about 30 seconds, the effect is the same.

• It is best eaten with hot rice or Thai noodles.

• The Thai method will be spicier and have a stronger flavor. You can adjust the amount of sauce freely when trying it at home.

Stir-fried water spinach with shrimp paste is superb! It's super quick and delicious, with a spicy wok aroma that whets your appetite. Guaranteed to be a hit with family and friends! Even if you're flying to Thailand, you can still savor authentic Thai flavors! We highly recommend giving it a try if you're a Thai food enthusiast! 🥢🍚🔥