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.

Nutrition · per serving

137kcal

5.1gProtein

16.8gCarbs

6.5gFat

4.9gFiber

2 servings

Ingredients

12 items

Stir-fry vegetables

broccoli, cut into small florets150 g

carrot, thinly sliced on the diagonal80 g

oyster mushrooms, torn into bite-size pieces120 g

baby corn, halved lengthwise100 g

garlic, finely chopped12 g (4 cloves)

spring onion, cut into 4 cm lengths30 g

neutral oil15 ml

water60 ml

Seasoning sauce

vegetarian oyster sauce (mushroom sauce)30 g

light soy sauce15 ml

sugar4 g

white pepper0.5 g

Tips

•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.

Steps

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.
150 g broccoli, cut into small florets80 g carrot, thinly sliced on the diagonal120 g oyster mushrooms, torn into bite-size pieces100 g baby corn, halved lengthwise12 g (4 cloves) garlic, finely chopped30 g spring onion, cut into 4 cm lengths30 g vegetarian oyster sauce (mushroom sauce)15 ml light soy sauce4 g sugar0.5 g white pepper
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.
15 ml neutral oil12 g (4 cloves) garlic, finely chopped
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.
80 g carrot, thinly sliced on the diagonal100 g baby corn, halved lengthwise150 g broccoli, cut into small florets
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.
120 g oyster mushrooms, torn into bite-size pieces60 ml water30 g vegetarian oyster sauce (mushroom sauce)15 ml light soy sauce4 g sugar0.5 g white pepper
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.
30 g spring onion, cut into 4 cm lengths

Origin & History

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.

thai vegetarian stir-fry broccoli mushroom quick weeknight

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Steps

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.

150 g broccoli, cut into small florets80 g carrot, thinly sliced on the diagonal120 g oyster mushrooms, torn into bite-size pieces100 g baby corn, halved lengthwise12 g (4 cloves) garlic, finely chopped30 g spring onion, cut into 4 cm lengths30 g vegetarian oyster sauce (mushroom sauce)15 ml light soy sauce4 g sugar0.5 g white pepper

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.

15 ml neutral oil12 g (4 cloves) garlic, finely chopped

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.

80 g carrot, thinly sliced on the diagonal100 g baby corn, halved lengthwise150 g broccoli, cut into small florets

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.

120 g oyster mushrooms, torn into bite-size pieces60 ml water30 g vegetarian oyster sauce (mushroom sauce)15 ml light soy sauce4 g sugar0.5 g white pepper

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.

30 g spring onion, cut into 4 cm lengths

Origin & History