pad pak ruam

Simple one-pan Thai Style Vegetable Stir Fry recipe loaded with colourful vegetables in quick sweet and savoury sauce. Serve with plain jasmine rice as a main meal or pair it with other dishes and serve it as a side dish.

Thai Vegetable Stir Fry

broccoli

Baby corn (About 5.3 ounces, Slice lengthwise and

10-12 Mangetout/ snow peas/ sugar snap peas (Trim and discard the both end tips)

Carrot (Cut thin slices)

150 gram Mushroom (Cut thin slices)

Garlic (Finely chopped)

Red chilli pepper (Cut thin slices)

tbsp Oil (Vegetable or neutral flavour oil)

tbsp Vegetarian oyster sauce (Or regular oyster sauce)

tbsp Soy sauce (All-purpose soy sauce

Sugar

Water

½ tsp Corn starch

First prepare and gather all the vegetables. In a small bowl mix the stir fry sauce ingredients and set it aside.

Heat the large non-stick wok or skillet over medium-high heat, drizzle oil.

Add garlic and stir just for few seconds, add broccoli, follow with the baby corn and carrot. Toss it well for few seconds, add a tablespoon of water and cook for 1-2 minutes.

Next add the mushroom, follow with mangetout and stir it well. Pour the sauce mixture over the vegetables and combine everything well.

Cook until the sauce thicken and glossy and the vegetables are crisp-tender or your desire tender.

Turn off the heat and transfer to serving plate. Serve immediately while hot with plain rice or noodles.

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Top 1 pad pak ruam recipes from across the web

The most viewed pad pak ruam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Vegetable Stir Fry

The most viewed pad pak ruam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine