Is Pad Phak Bung Fai Daeng safe for CKD patients?

This Thai recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 680mg sodium, 480mg potassium, and 80mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Pad Phak Bung Fai Daeng more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇹🇭 Thailand · Thai

Pad Phak Bung Fai Daeng

Water spinach 'flying' through fire — restaurants throw wok into open flame for char.

Prep time 8 min

Servings 4

Calories 80 kcal

CKD Avoid

Nutrition (per serving)

Calories

80mg

Phosphorus

80 / 800mg

680mg

Sodium

680 / 2000mg

480mg

Potassium

480 / 2000mg

CKD Tip

Same as Vietnamese rau muống. Blanch first reduces K.

Ingredients

400g water spinach
Oyster sauce
Garlic, chili

Flame Stir Fried Vegetable Water Spinach Wok Hei

Cooking Steps

1
Wok very hot.
2
Stir-fry with sauce 60 sec.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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