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Thai Vegetables Stir-Fry (Pad Pak Ruam Mit)

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Thai vegetables stir-fry recipe, or pad pak ruam mit, made with crisp, mixed vegetables sauced up with the best homemade stir-fry sauce – perfect for quick weeknight dinners. In less than 20 minutes, you’ll enjoy a healthy, nutrient-rich dish that’s better than takeout and full of authentic flavor plus your favorite greens.

Thai vegetables stir-fry, pad pak ruam mit, served on a banana leaf with a wooden fork, showcasing carrots, cucumbers, onions, and mushrooms.

Make sure to try some of my other simple Thai vegetable recipes! Thai vegetable soup, the easy pad pak boong, or this crunchy Thai cabbage stir-fry.

What is pad pak ruam mit

Pad pak ruam mit (ผัดผักรวม) is a classic vegetarian Thai stir-fry dish featuring seasonal or mixed vegetables. Beloved for its simplicity and deliciously savory stir-fry sauce, this popular vegetarian option is often enjoyed as a side as part of a larger meal.

Thai vegetables stir-fry

This healthy vegetable stir-fry is AMAZING.

It’s one of the most popular Asian stir-fried vegetable recipes, and for good reason.

Close-up of Thai stir-fried vegetables with carrots, mushrooms, cauliflower, cucumber, and onions.

This simple pad pak ruam recipe is loaded with a rainbow of fresh vegetables, so crisp and jazzed up in a sweet, savory, and garlicky stir-fry sauce.

It’s a classic Thai dish that’s perfect for the family as it’s super easy to customize. If you like a bit of heat, just toss in some bird’s eye chilies. For a mild dish, use mild chilies.

Pad pak ruam mit, Thai stir-fry with vegetables, featuring cucumbers, carrots, onion, and more.

Feel free to switch up this recipe with your favorite greens or whatever you have on hand. It’s so easy to whip up this Thai restaurant-quality dish at home!

Pad pak ruam mit is perfect for those looking for quick, healthy stir-fried vegetables or a side to share. It’s a staple at any Thai food feast. We often cook up a few different dishes, and these healthy vegetables are always a winner!

Tips for making Asian stir-fried vegetables

  • Add veggies in stages based on cooking time. Harder veggies like carrots and cauliflower should go in first. Softer ones, like onions, can be added later. Cutting your vegetables into even-sized pieces is key to uniform cooking.
  • Keep things moving around over high heat. Cooking at high pace ensures that each vegetable retains its texture and flavor.
  • Avoid overcrowding your wok pan. Too many veggies lower the heat and prevent even cooking. Give your greens enough space to prevent steaming instead of stir-frying. A wok that’s overcrowded is hard to handle, and it makes the cooking process tough.
  • Cook with fresh vegetables for a guaranteed crisp texture and best taste. Fresh ingredients are best for stir-fried dishes.
  • Taste as you go. An essential in Thai cooking is tasting as you’re cooking. A chef in a Thai restaurant will never serve without doing a taste-test. Before serving, adjust the seasonings to ensure everyone at the table gets to enjoy the meal. If you’re cooking for children, make separate batches with and without chilies.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Fresh ingredients for Thai vegetable stir-fry including garlic, oyster sauce, light soy sauce, white sugar, and a vibrant mix of vegetables like cucumbers, carrots, and mushrooms.
  • Carrot, onion, cauliflower, shiitake mushroom, cabbage, Chinese broccoli (Gai lan), cucumber, garlic – This vegetable mix is easy to customize. Feel free to get creative with additions like crunchy broccoli, sweet baby corn, green beans, yard long beans, pak choi, bell peppers, ginger, or oyster mushrooms.
  • Oyster sauce – Oyster sauce is the secret to that authentic Thai-stir fry flavor. It brings a rich, savory depth that transforms our dish into a restaurant-worthy creation. For a vegetarian dish, swap it out with a mushroom-based sauce.
  • Light soy sauce – The base of Asian cooking, adds salty and umami flavors to the stir-fry.
  • White sugar – Sweetness is a key flavor of Thai cuisine, white sugar and palm sugar are our go-to’s for adding that perfect hint of sweetness.
  • Water (optional) – A splash of water turns the stir-fry sauce into the right consistency – not too thick, not too thin.
  • Optional: Green onions, Thai chili flakes, coriander, Thai bird’s eye chilies.

Cooking instructions

  1. Step-by-step images showing Thai woman cooking pad pak ruam mit with fresh ingredients including carrots, cucumbers, and cauliflower in a traditional wok.

    1. Prepare your vegetables: Ensure all your veggies are cut into even-sized pieces. This ensures everything cooks evenly and makes your stir-fry look better.

  2. 2. Sauté garlic: Heat your wok or skillet over high heat and add oil. Toss in the garlic and sauté until golden, about 20 seconds.

  3. 3. Stir-fry firmer vegetables first: Add your firmer vegetables like carrots, cucumber, onion, cauliflower, and Chinese broccoli to the wok. Give them a good stir-fry for about 3–4 minutes. I like to soften them slightly but still retain a crunch.

  4. 4. Season and add remaining vegetables: Add white sugar, light soy sauce, and oyster sauce. Follow with the rest of your vegetables. For a saucy stir-fry, add a splash of water (about 1/8 cup). Continue to cook everything for another 2–3 minutes, until all veggies are evenly coated in the stir-fry sauce and cooked to your liking.

Kitchen tools

  • Wok with spatula or large frying pan
  • Cutting board and chef’s knife
  • Measuring spoons and cups
  • A sharp vegetable peeler

How to serve

Serve your Thai mixed vegetable stir-fry hot for a healthy lunch or dinner. Garnish with optional cilantro and Thai chili flakes.

Optional side dishes

Pad pak ruam mit is often served alongside other Thai dishes:

How to store and reheat

Allow the leftovers to cool to room temperature before transferring to an airtight container. It can be refrigerated for up to 3–4 days.

Reheating instructions: Warm it in a skillet over medium heat. Add a splash of water if the vegetables seem dry. Avoid the microwave. Freezing is not recommended.

Frequently asked questions

What vegetables go in a stir-fry?

In a stir-fry, you can use many different vegetables, such as carrots, onions, cauliflower, shiitake mushrooms, cabbage, Chinese broccoli (Gai Lan), cucumbers, snow peas, and garlic. Feel free to include others like broccoli, baby corn, green beans, or bell peppers for more variety.

How to stir-fry frozen vegetables?

To stir-fry frozen vegetables, preheat your wok or skillet with oil and add the frozen vegetables directly. The cooking time may be slightly longer than fresh veggies.

How long to stir-fry vegetables?

Stir-fry vegetables for about 4–5 minutes. Start with firmer vegetables like carrots and broccoli, and add softer ones like bell peppers or onions towards the end.

Can I make this in advance?

Yes, this stir-fry is perfect to make ahead of time. Cook it in advance, let it cool, and store it in the fridge. Reheat in a wok or skillet when ready to serve.

Can I make this vegan?

Yes. To make a vegan Thai vegetables stir-fry, use vegan-friendly sauces, such as mushroom-based sauce instead of oyster sauce.

What sauce is in Thai vegetables stir-fry?

The sauce in Thai vegetables stir-fry typically includes a might of soy sauce, oyster sauce, and a bit of white sugar. This combination provides a balance of sweet, savory, and umami flavors.

More Thai vegetarian recipes you’ll love

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Thai Vegetables Stir-Fry (Pad Pak Ruam Mit)

Thai vegetables stir-fry, pad pak ruam mit, served on a banana leaf with a wooden fork, showcasing carrots, cucumbers, onions, and mushrooms.
This easy recipe for Thai-style vegetable stir-fry can be customized with your choice of vegetables and heat level.
Praew
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine Thai
Course Main Course
Serving Size 2 people

Ingredients

  • 2 tablespoons oil
  • 3 cloves garlic minced
  • 3.5 ounces carrot sliced
  • 3.5 ounces cucumber sliced
  • 3.5 ounces cauliflower sliced
  • 1 onion sliced
  • 3.5 ounces shiitake mushrooms
  • 3.5 ounces cabbage sliced
  • 1.8 ounce Chinese broccoli sliced, stems peeled
  • 2.5 tablespoons oyster sauce
  • 1.5 tablespoon light soy sauce
  • 1.5 tablespoon white sugar
  • 1/8 cup water optional, for a thinner sauce
  • 1/3 cup green onions optional, chopped, for garnishing
  • chili flakes optional

Instructions

  • Ensure all your veggies are cut into even-sized pieces. This ensures everything cooks evenly and makes your stir-fry look better.
  • Heat your wok or skillet over high heat and add oil. Toss in the garlic and sauté until golden, about 20 seconds.
  • Add your firmer vegetables like carrots, cucumber, onion, cauliflower, and Chinese broccoli to the wok. Give them a good stir-fry for about 3–4 minutes. I like to soften them slightly but still retain a crunch.
  • Add white sugar, light soy sauce, and oyster sauce. Follow with the rest of your vegetables. For a saucy stir-fry, add a splash of water (about 1/8 cup). Continue to cook everything for another 2–3 minutes, until all veggies are evenly coated in the stir-fry sauce and cooked to your liking.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Feel free to customize with your favorite vegetables.

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