Thai Vegetables Stir-Fry (Pad Pak Ruam Mit)
Try this Thai vegetables stir fry recipe (pad pak ruam mit) for a healthy dinner. It's quick, easy, and done in 20 minutes!
Ingredients
- 2 tablespoons oil
- 3 cloves garlic, minced
- 3/4 cup carrot, sliced
- 3/4 cup cucumber, sliced
- 1 cup cauliflower, sliced
- 1 onion, sliced
- 3/4 cup shiitake mushrooms
- 1 1/2 cup cabbage, sliced
- 1/2 cup Chinese broccoli, sliced, stems peeled
- 2 1/2 tablespoons oyster sauce
- 1 1/2 tablespoon light soy sauce
- 1 1/2 tablespoon white sugar
- 2 tbsp 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.
Calories: 280kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1438mg | Potassium: 795mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8540IU | Vitamin C: 55mg | Calcium: 98mg | Iron: 2mg
