Pad Pak Ruam
Pad Pak Ruam is a quick, vibrant stir-fry of crisp-tender vegetables coated in a glossy, savory sauce. This vegetarian version is light yet satisfying, with sweet carrots, juicy mushrooms, and fresh broccoli balanced by garlic and umami-rich mushroom sauce.
Ingredients
Stir-fry vegetables
- 150 gbroccoli, cut into small florets
- 80 gcarrot, thinly sliced on the diagonal
- 120 goyster mushrooms, torn into bite-size pieces
- 100 gbaby corn, halved lengthwise
- 12 g (4 cloves)garlic, finely chopped
- 30 gspring onion, cut into 4 cm lengths
- 15 mlneutral oil
- 60 mlwater
Seasoning sauce
- 30 gvegetarian oyster sauce (mushroom sauce)
- 15 mllight soy sauce
- 4 gsugar
- 0.5 gwhite pepper
Instructions
- 1
Prepare all the vegetables before you start cooking: cut the broccoli into small florets, slice the carrot thinly, tear the oyster mushrooms, halve the baby corn, chop the garlic, and cut the spring onion. In a small bowl, stir together the vegetarian oyster sauce, soy sauce, sugar, and white pepper so the stir-fry can come together quickly.
- 2
Heat a wok or large frying pan over high heat until very hot. Add the neutral oil, then the garlic. Stir-fry for about 10 seconds just until fragrant; do not let it brown or it can turn bitter.
- 3
Add the carrot, baby corn, and broccoli. Stir-fry for 1 to 2 minutes, tossing constantly so the vegetables blister slightly at the edges without scorching.
- 4
Add the oyster mushrooms and toss for 30 seconds. Pour in the water and the seasoning sauce, then stir-fry for 2 to 3 minutes more until the vegetables are just tender-crisp and lightly glazed. The broccoli should be bright green and the mushrooms softened but not soggy.
- 5
Add the spring onion and toss for 15 to 20 seconds just to wilt slightly. Taste and adjust with a tiny splash more soy sauce or water if needed for balance and sheen, then serve immediately while hot.
Nutrition per serving
Notes
- •Serve with steamed jasmine rice for a simple Thai-style meal.
- •Cut the vegetables to similar thickness so they cook evenly in a very short time.
- •A very hot pan is the key to a good stir-fry: it keeps the vegetables crisp and prevents them from stewing.
- •If you want extra protein, add firm tofu cut into cubes and stir-fry it first until lightly golden.
Background
Pad Pak Ruam, literally 'mixed vegetable stir-fry,' is a common home-style and restaurant dish in Thailand. It reflects the Chinese influence on Thai cooking, especially the use of high-heat wok stir-frying with sauces such as soy and mushroom-based seasoning sauces. The dish is valued for its speed, flexibility, and emphasis on fresh vegetables.
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