Stir Fry Vegetables Thai Style - Pad Pak Ruam (ผัดผักรวม) - Thai Recipes

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories and hoisin sauce is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola oil is often cheaper.

Peel the skin off the carrot and diagonally cut it.

Cut the stem off the broccoli, separate the head part, and cut the tender part of the stem into wedges.

Cut the cauliflower in half and separate florets into bite-sized pieces using the tip of your knife.

Remove the tip of the baby corn and cut it in half.

Cut the mushrooms in half.

Remove the strings of the peas by pinching the curly end.

Blanch the carrot, cauliflower, baby corn, and broccoli in boiling water for 2 minutes.

Transfer the blanched vegetables into cold water and strain them.

In a pan, add oil and chopped garlic, then add the mushrooms and peas and stir.

Add soybean sauce, soy sauce, white peppercorn powder, and sugar, then stir again.

Mix corn starch with water and add it to the pan to thicken the sauce.

Add the rest of the veggies and mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens