Pad pak gachet – a tangled mess of a glorious vegetable

By Mark Wiens 2 Comments

Pad pak gachet ผัดผักกะเฉด

I am fond of chewy things to eat.

It’s among my favorite vegetables in Thai cuisine. The tangled mess of chewiness is like unraveling an entire acacia tree on a plate before you.

The sauce, usually a light oyster sauce with a squirt of fermented bean sauce soaks into the stocks of the water mimosa, making each stem like a straw full of flavor.


2 comments. I'd love to hear from you!

Leave a Reply

Your email address will not be published.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

  • Jay

    10 years ago

    Nice picture. Better than my all time favorite pad pak boong fai dang?

    • Mark Wiens

      10 years ago

      Hey Jay, I do prefer pak gachet over pak boong. I really love the unique chewy texture of pak gachet!