Phak Kood Numman Hoi (Stir-Fried Oak Fern with Oyster Sauce)

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Phak Kood, or vegetable fern, is a member of the Athyriaceae family and grows well in the rainy season. Its young leaves can be cooked in various kinds of dishes, including Stir-Fried Oak Fern with Oyster Sauce, a popular dish due to its good taste and ease of cooking.


Phak Kood is high in beta carotene, iron and vitamin A. Oyster sauce helps the body absorb vitamins. Having the dish maintains eyesight, increases immunity and hemoglobin and reduces high blood pressure.


2 cups Phak Kood (edible oak fern)
6 – 8 each garlic cloves
2 tbsp. oyster sauce
2 tbsp. vegetable oil
A pinch of pepper powder


1. Blanch the Phak Kood, and soak in cool water. Drain well and set aside.
2. Warm the oil into a pan over high heat.
3. Add the garlic and Phak Kood into hot oil. Season with the oyster sauce and pepper powder. Stir-fry for a minute. Serve on a plate.