Pad Pak Boong - Stir fried morning glory - SPICY

Ingredients:
Garlic to taste (I use 5 garlic cloves)
Chili to taste (I used 10 thai chilis)
Spoonful of Oyster sauce
Spoonful of Tao jiaw (fermented yellow bean) - optional
Spoonful of Thin Soy or Fish sauce
White pepper (I used black because of laziness, which is unlike me, I never take the lazy route - but they sure aren't the same)
Oil to coat the pan.
Pound the garlic, chilis and a pinch of salt in a pestle and mortar to a rough paste.
If you have high heat:
Add everything to a plate or bowl as seen in the video - this is how it's done on the street. Add some oil to a pan, when it is smoking, add the bowl mixture. If a large flame pops up, that's a good thing - "Fai Daeng" which you often see at the end of the dish name "Pak Boong Fai Daeng" means red fire. It is a characteristic of how this is made on the street. I did not ignite the fire, but I assure you the wok char flavor was stil present. Stir fry until the greens are wilted and the garlic and chilis are charred. Add water if needed to clean up the dish but you aren't looking for a puddle of sauce!
If you are working in a home kitchen:
Heat a pan over high heat add oil to a pan, when it is smoking hot, add in the garlic / chili and stir fry quickly, do not burn. Add in the morning glory, season immediately with sauces and continue to stir fry over high heat until the greens are wilted. You will not achieve a smokey flavor, even if you do it in batches on a normal home stove, but it will still be quite delicious!

[@Kman6849]

I love this simple dish so much welldone!

[@windbagfusspot6155]

One of my faves and very healthy too. Tastes good made with minced/ground pork too.

[@makebistro]

You made me hungry thinking about it.

[@goyha16]

U love thai food? (I'm thai people)

[@missmya3972]

@makebistro- What kind of fish sauce do you recommend using and how to do store it? The asian grocery store that I shop carries several kinds of fish sauce. I think the one that I have has 3 crabs on the label. Since I don't use it quite that often (which I should though) I don't know when I should throw it out. Do you have any recommendations?

[@TheLazyGeniuses]

I know this is pretty late, but three crab brand is very common. It's a good to acceptable brand that's common in Thai American households.

[@ยุทธนาสารสังข์]

It's a little bit too dry, but I think it is okey, cuz sometimes I eat dry like that too. Add a little bit of chinese chicken stock may be make it better.

[@makebistro]

I prefer it dry like this-can make it however you want-and yes better with stock than water of course. Also nice with shrimp paste. Thanks for watching!

[@ยุทธนาสารสังข์]

@@makebistro btw other dish in your channel is too good. I don't feel like I'm watching western chef cooking in your video,but Thai chef. I'm sure you cooked a lot of Thai food.
I love your video so much.
sorry, I cannot speak English very well.
I wish you'll get much more subscriber.

[@bonemarrow21]

What is thin soy? Is that just light soy sauce?

[@makebistro]

thai thin soy aka light soy, i like to either use dragonfly or healthy boy brand.