Go Back

Mixed Vegetable Stir-Fry (Pad Pak Ruam)

A delightful Thai mixed vegetable stir-fry, Pad Pak Ruam, featuring a colorful medley of fresh vegetables in a savory sauce, perfect for quick weeknight meals or gathering with family and friends.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoon oyster sauce
  • 2 teaspoon soy sauce
  • 2 teaspoon Golden Mountain sauce or fish sauce
  • 1 teaspoon sugar
  • 1 tablespoon water
Vegetables
  • 1 small carrot, roll cut or cut into sticks
  • 1/4 head cauliflower, small florets
  • 3 cups cabbage, bite-sized pieces
  • 3 stalks Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly chopped
  • 10 pieces sugar snap peas, strings removed and cut in half on a diagonal
  • 5 pieces fresh shiitake mushrooms, sliced
Other Ingredients
  • 2 tablespoon neutral oil (like canola or vegetable oil)
  • 5 cloves garlic, chopped
  • 1-3 pieces Thai chilies, optional, to taste, crushed
  • for serving Jasmine rice

Method
 

Preparation
  1. In a small bowl, combine the oyster sauce, soy sauce, Golden Mountain sauce, water, and sugar. Stir well until the sugar dissolves.
  2. Organize your vegetables: Bowl 1: Carrots and cauliflower; Bowl 2: Cabbage, snap peas, gai lan stems, and mushrooms; Bowl 3: Leafy greens reserved for last.
Cooking
  1. Set your wok or large sauté pan on medium-high heat. Add a tablespoon of oil, along with the chopped garlic and chilies. Sauté until the garlic turns golden and fragrant.
  2. Toss in the first bowl containing carrots and cauliflower. Add a splash of water, and stir-fry for about 1-2 minutes or until they start to become tender.
  3. Add the second bowl of vegetables along with the prepared sauce. Stir-fry for another minute.
  4. Finally, add the gai lan leaves from the third bowl. Toss everything together just until the leaves are wilted, about less than a minute.
  5. Remove from heat and serve immediately over a bed of Jasmine rice.

Notes

Use fresh, crisp vegetables for the best texture and flavor. Prep all ingredients before cooking, as stir-frying is quick.