What ingredient is characteristically included in Thai pad pak boong fai daeng preparation for heat?
Answer
Chili
The Thai interpretation of stir-fried water spinach, known as *pad pak boong fai daeng*, diverges significantly from the simple Vietnamese approach by introducing bolder, more complex flavor elements. A defining characteristic of this Thai style is the mandatory inclusion of chili to impart a notable level of heat. While this preparation often utilizes a richer sauce base involving soy sauce and fermented soybean paste, the introduction of chili for piquancy is what sets it apart texturally and flavor-wise. Consumers must be mindful, however, as the addition of excessive white sugar and high amounts of sodium in these richer preparations can significantly negate the vegetable's intrinsic health benefits.
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