Photograph of the finished Pad pak waan

Thailand · Rau ngọt xào tỏi Pad pak waan

Pad pak waan

15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Malabar spinach Malabar spinach 3.1 lb
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Cornstarch Cornstarch 1.4 oz
  • Photograph of White pepper White pepper 0.4 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pick only the tender leaves and shoots, discarding the tough stems as they won't soften quickly enough.
  2. 2 Wash and drain thoroughly; if there is still water in the vegetables, the pan will cool down and the vegetables will release their water.
  3. 3 Heat the pan until it smokes, then sauté the crushed garlic for exactly 20 seconds.
  4. 4 Add all the vegetables and stir-fry over the highest heat for exactly 60 seconds.
  5. 5 Sweet vegetables are very tender, so they'll be gone in 60 seconds; otherwise, they'll become mushy and slimy.
  6. 6 Season with oyster sauce mixed with cornstarch, then toss the pan for 20 seconds and sprinkle with white pepper and chili.
Start cooking