Background Phak Kood, oak 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 Yum Phak Kood (salad) and stir-fried. Nutrition facts Phak Kood is source of beta carotene, iron and vitamins. Having the dish maintains good eyesight. Fat from coconut cream helps a beta-carotene absorption. Ingredients 2 cup Phak Kood, blanched 80 grams shrimps, blanched ½ cup coconut cream ¼ cup peanut, roasted ½ cup shallots, chopped ¼ cup dried coconut, roasted ¼ cup dried shrimp, pounded 5 grams bird’s eye chilies 2 lime juice 2 sugar 1 salt