• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • HOME
  • ABOUT
  • ALL RECIPES
    • RECIPES BY CATEGORY
    • RECIPES BY DIET
    • RECIPES BY INGREDIENT
  • PANTRY
  • CONTACT
  • SUBSCRIBE

Cooking with Nart logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ABOUT
  • ALL RECIPES
    • RECIPES BY CATEGORY
    • RECIPES BY DIET
    • RECIPES BY INGREDIENT
  • PANTRY
  • CONTACT
  • SUBSCRIBE
×

Recipes by Category » Thai Stir Fried Water Mimosa with Chicken | ผัดผักกระเฉด

Published: Feb 12, 2019 · Modified: May 11, 2020 by Nart · This post may contain affiliate links.

Thai Stir Fried Water Mimosa with Chicken | ผัดผักกระเฉด

Jump to Recipe Print Recipe

Thai stir fried water mimosa with chicken in a white plate and two bowls of rice

Thai style stir fried water mimosa with chicken (pad pak krached) — we’re getting our greens and protein today!

In case you’re not familiar with water mimosa, it’s a crisp green vegetable, or weed, depending on how you look at it, grown in water. If you visit a Thai market, you’ll find that the thing comes in a massive bunch. Also, you’ll notice some white sponge on the stalks. Well, I say sponge, but it’s definitely not sponge. That’s just what it looks and feels like. Anyway, that part is not edible and needs to be removed before you cook water mimosa. Typically, you’ll want to eat the stalks because they’re nice and crisp. The branches and leaves are edible too but they tend to be a little chewy – nothing drastic, though.

In Thai cuisine, water mimosa is usually used in gaeng som (Thai hot and sour curry), pad pak krached (stir fried water mimosa), pad mee krached (stir fried rice vermicelli with water mimosa), and eaten as a boiled green with nam prik kapi (a Thai chili dipping sauce).

Thai stir fried water mimosa with chicken in a white plate

To prepare water mimosa for the Thai style stir fried water mimosa, after removing the white sponge, wash the stalks vigorously. Once you’re done washing, break the stalks into bite-size pieces by hand. Now, this is where it gets interesting. I’ve had friends asking me why we break water mimosa into pieces by hand and don’t cut it with a knife. The reason is oftentimes the lower (older) part of the stalk is too tough, and you don’t want that in whatever dish you’re cooking. As you break each stalk with your hand, you can tell when you get to the point where the water mimosa won’t break anymore. And that’s when you stop. You throw the rest of that stalk away and move on to another. Pretty cool, right? 🙂

Now, I’m making this water mimosa stir fry with chicken here but there are other variations. If you go to a dtam sang (made to order) place, you’ll see people order this stir fry with crispy pork belly, squid, or shrimp. These variations are all very good, especially the one with crispy pork belly. But do feel free to use whatever kind of meat in it. If you’re not a fan of meat, I have some great news. We do eat stir fried water mimosa without meat too and it’s just as delicious.

Last but not least, water mimosa cooks pretty quickly. If you cook it too long, it’ll end up very chewy. So for this dish you just really want to give it a few quick stirs and remove it from heat when it’s still bright green and not too wilted. More importantly, don’t forget to serve this dish with steamed rice!

Thai stir fried water mimosa with chicken in a white plate

Thai Stir Fried Water Mimosa with Chicken Recipe

An easy Thai style stir fry recipe and a great way to get your greens!
5 from 13 votes
Print Rate
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2 servings
Author: Nart

Ingredients

  • ½ teaspoon oil
  • 1½ tablespoon chili finely chopped
  • 1 tablespoon garlic finely chopped
  • 150 grams chicken cut into bite sized pieces
  • 150 grams water mimosa broken into bite sized pieces
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar

Instructions

  • Over medium heat, add oil to a saute pan. Once the oil starts to bubble, toss the garlic and chili in and stir.
  • Add the chicken and let it cook for a few minutes. When the chicken is almost done, turn up the heat to high and throw in the water mimosa.
  • Season with oyster sauce, fish sauce and sugar and quickly stir. If the pan is too dry, add a bit of water to help cook the ingredients.
Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!

Please also remember to pin me! 🙂

All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

« Honey and Lemon Tea
Thai Tea Cheesecake »

Sharing is caring!

  • Share
  • Tweet

Newsletter

Never Miss a Recipe!

Sign up and receive the latest recipes via email

Reader Interactions

Comments

  1. Shelley says

    October 22, 2020 at 6:11 pm

    5 stars
    Thanks for such an interesting education in this post! I’d never heard of water mimosa before, so this was REALLY intriguing … and of course I love that it’s going to be super easy to make (especially now that I know how to work with the water mimosa). Now I just have to track some down to give this a try!

    Reply
    • Nart says

      December 03, 2020 at 11:17 am

      You’re very welcome Shelley! Hope you enjoy this 🙂

      Reply
  2. Dolly says

    October 22, 2020 at 5:54 pm

    5 stars
    Looks so delicious! I’ve never had water mimosa before. Where do you think I could find some?

    Reply
    • Nart says

      December 03, 2020 at 11:17 am

      Try your local Asian grocery store!

      Reply
  3. Danielle Wolter says

    October 22, 2020 at 5:32 pm

    5 stars
    What a great recipe! Love the use of water mimosa – plus it gives me a chance to get out of the house and head to the Asian market. Thanks!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Nart!

I'm Thai born and bred and I love cooking for my family, friends and myself. I'm here to share with you my Thai and other Asian recipes with a bit of baking and Western recipes thrown in here and there. More about me →

CONNECT WITH ME!

SEASONAL RECIPES

  • Thai Sweet Chili Sauce | Nam Jim Gai
  • Steamed Pumpkin Cake (Thai Dessert) | Khanom Fak Thong
  • Sweet Potato Balls
  • Thai Iced Tea (Cha Yen)

POPULAR RECIPES

  • Thai Mango Sticky Rice
  • Butterfly Pea Tea Lemonade
  • Thai Chili Dipping Sauce – Nam Jim Jaew
  • Thai Grilled Pork Neck (Kor Moo Yang)
  • Nom Yen (Thai Pink Milk)
  • Tom Yum Goong | Thai Lemongrass Soup | ต้มยำกุ้ง
  • Thai Omelette (Kai Jeow)
  • Raspberry Lime Vodka Cocktail
  • Thai Cashew Chicken | Gai Pad Med Mamuang
  • Butterfly Pea Milk
Amazon Disclosure

As an Amazon Associate, I earn from qualifying purchases.

Footer

↑ back to top

About

  • Disclosure and Privacy Policy
  • Accessibility Statement
  • Contact

Follow

BROWSE

  • Recipes
  • Pantry
  • How-to Guides

COPYRIGHT © 2021 COOKINGWITHNART.COM ALL RIGHTS RESERVED