Pad boong (thai / chinese stir fry vegetables)
Pad boong (thai / chinese stir fry vegetables). Great recipe for Pad boong (thai / chinese stir fry vegetables). In chiang mai I noticed this dish being sold everywhere around the night bazaar. I had to get my hands on it and try it, looks really refreshing and healthy. Serve stir-fry morning glory with jasmine rice. Pad thai is probably the number-one-selling dish at sit-down Thai restaurants in the U. Make Pad boong (thai / chinese stir fry vegetables) using 8 ingredients and 9 steps quickly.
Ingredients
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of In Thai called pad bung chinese maybe call it on choy
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of Garlic
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of Red Thai chili
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of Msg
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of Sugar
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of Fish sauce
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of Seasoning sauce
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of Oyster sauce
Steps
- This is pad bung or maybe called on choy. Check the stems make sure the stems look slim, easier to eat.
- Cut about an inch off the ends.
- With your fingers break off the leaves and break the stems about half inch to make bite size peices.
- Wash your veggies
- In motor pok pok the G&P
- In a strainer or bowl put the crushed G&P right on top and sprinkle it with a bit of sugar and msg
- Add the 3 sauces the amount to add is up to your taste. This is your dish.
- In a pan or wok heat up some canola oil. Just a little bit of oil like 2-3 table spoon. This is the base to your sauce
- Once the oil is hot. Put the marinated veggies in on high heat and stir constantly for 2 min. Once the veggies look like spaghetti they are done. Enjoy with rice.
This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good.
