Thai cuisine · Vegetable Dishes

Pad Pak Gad Dong

Pickled mustard greens stir-fried with garlic and egg – salty-tangy and ready in twenty minutes.

Ingredients · for 4 servings

• 350 g pickled mustard greens (pak gad dong, from a jar)
• 4 eggs
• 6 cloves garlic
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1/2 tsp white pepper
• 3 tbsp vegetable oil
• 2 spring onions

Instructions

1. Soak the pickled mustard greens in cold water for 10 min., squeeze out well, and cut into 3 cm wide strips – this keeps them flavorful but not too salty.
2. Finely chop the garlic, cut the spring onions into rings, and whisk the eggs with the white pepper.
3. Heat 2 tbsp oil in a wok, pour in the eggs, and let set for 1 min., then break into rough pieces and remove.
4. Add the remaining oil and fry the garlic for 20 sec. until golden and fragrant.
5. Add the mustard greens with soy sauce and sugar and fry for 4–5 min. until the strips have lightly browned edges and the sugar rounds off the tang.
6. Return the egg pieces, toss with the spring onions, and serve hot with jasmine rice.