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The Thai name is "Pat Pak Bung Fy Daeng". From David Thompson's book, Classic Thai Cuisine. David says, "This stir-fry is a favourite of the Thais. Often they crumble a little roasted kapi (shrimp paste) and a few dried prawns (shrimp) into this dish." He also says that any green vegetable can be used in place of the Siamese watercress, such as spinach or asparagus.
Units: US | Metric
Serving Size: 1 (87 g)
Servings Per Recipe: 2
The following items or measurements are not included:
yellow bean sauce