Pad Pak Riang
Serves 2 Cooks in 10 minutes Difficulty EASY
Pad Pak Riang is a famous Thai dish made from Riang leaves. Well depending where you are in Thailand. Pad Pak Riang is how you would refer to this dish living in Bangkok and each region of Thailand seems to have it’s own slightly different pronunciation of the leaf.
Here in Khao Lak in the South of Thailand we would call this dish Pad Pak Miang. In Nakhon Si Thammarat it would be Pad Pak Klieng. To complete this little Thai language lesson, pad is to fry (or stir-fry in this case) and pak is leaf.
Riang leaves are only found in Phang Nga and Phuket Provinces, growing wildly in rubber tree plantations free from any chemicals or fertilizers.
Many people from Bangkok and the northern areas of Thailand will visit the south with Pad Pak Riang (or Miang) high on their list of local foods to try.
The Riang leaf itself is quite chewy and has a creamy texture when eaten. The leaf is a delicious ingredient for Thai soups and stir fries. For my recipe it will been one of the main ingredients, simply stir fried with eggs.
- 1 good handful of Riang leaves
- 2 eggs
- 5 cloves garlic, chopped
- 1 tsp stock
- 1 tbsp sugar
- 1 tbsp fish sauce
- 2 tbsp oyster sauce
- 3 tbsp oil
- 50 ml water
- Heat the oil in a wok and fry the garlic for a couple of minutes until slightly golden.
- Add the eggs, mix them in the wok and cook for a minute.
- Throw in the Riang leaves and stir with the eggs, breaking up the eggs a little.
- Add the fish sauce, oyster sauce, stock, sugar and water. Stir well.
- Cook until the leaves are nice and soft.
Serve on a plate or small bowl with steamed Jasmine rice. Can be eaten as a stand alone dish or as part of a larger Thai meal.
Hope you enjoy my Pad Pak Riang by Apple 🍎 Riverside Thai Cooking in Khao Lak.