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Mixed Vegetable Stir-Fry (Pad Pak Ruam)

A vibrant and quick Mixed Vegetable Stir-Fry showcasing fresh vegetables and a flavorful sauce, perfect for busy weeknights or as a colorful side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

Sauce Mixture
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons Golden Mountain sauce (or fish sauce) Substitute with good quality fish sauce if unavailable.
  • 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, leaves roughly chopped)
  • 10 pieces sugar snap peas (strings removed and cut in half)
  • 5 pieces fresh shiitake mushrooms (sliced)
Cooking Essentials
  • 2 tablespoons neutral oil
  • 5 cloves garlic (chopped)
  • 1-3 pieces Thai chilies (optional, crushed)
  • Jasmine rice (for serving)

Method
 

Preparation
  1. In a small bowl, combine the oyster sauce, soy sauce, Golden Mountain sauce, water, and sugar. Stir until the sugar dissolves.
  2. Organize your vegetables: First Bowl - Carrots and cauliflower; Second Bowl - Cabbage, snap peas, mushrooms, gai lan stems; Last Bowl - Leafy vegetables (gai lan leaves).
Cooking
  1. In a wok or large sauté pan, heat over medium-high heat. Add neutral oil, garlic, and chilies (if using). Sauté until garlic turns golden, about 30 seconds.
  2. Add the vegetables from the first bowl (carrots and cauliflower) along with a splash of water. Toss for 1-2 minutes until semi-cooked but still crisp.
  3. Stir in the second bowl's vegetables, followed by the sauce prepared earlier. Toss for another minute until the veggies are just tender.
  4. Finally, add the leafy vegetables from the last bowl and give them a quick toss until wilted, about 30 seconds.
  5. Remove from heat and serve hot over a bed of fluffy Jasmine rice.

Notes

Tips: Use fresh vegetables for better taste and nutrients. Adjust spice level with more Thai chilies or sriracha. Leftovers can be stored for up to 3 days in the fridge.