Recipe by mersaydees
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.
Top Review by Andi of Longmeadow Farm
Made this tonight to go some Spring lamb and we loved it. We used to have Watercress grow in our stream bed, but not now. Nonetheless, we still love it and had a wonderful taste sensation with the red chilies, oyster sauce and basil. I didn't have thai basil, however; I had my own growing in the greenhouse. I used a mild yellow sauce in place of the yellow bean sauce and this was perfect. I did add some onion but other then that didn't change anything else. Thank you , mersaydees.
- 2 garlic cloves, crushed
- 2 -5 small fresh red chilies
- 1 bunch siamese watercress, cut into 1-1/4 inch lengths (discard the hard stalks at the end of the bunch and any yellowing leaves)
- 1 tablespoon thai yellow bean sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar (white granulated)
- 10 -12 leaves fresh Thai basil
- 2 tablespoons safflower oil
Directions See How It's Made
- Crush the garlic and chillies and transfer to a bowl.
- Stir in the watercress, yellow bean sauce, oyster sauce, sugar and basil.
- In a wok, heat the oil until smoking, then add the watercress mixture and stir-fry for about 1-2 minutes, or until the watercress has wilted.
- Serve immediately.