AI-generated image
Pad pak ruam
ผัดผักรวม · Smoky wok-fried mixed vegetables in a garlicky soy and mushroom sauce
Pad pak ruam, 'stir-fried mixed vegetables', is the dish every Bangkok made-to-order (aharn tam sang) cook can make in ninety seconds over a roaring flame, and the one Thai office workers add to a lunch order so there is something green on the table. The vegetables stay crisp and bright, coated in a thin, glossy sauce of garlic, soy and mushroom stir-fry sauce. Restaurants use oyster sauce; the vegetarian mushroom version tastes almost the same. Serve it with jasmine rice and a fried egg, or as a side to curry. Chef's tip: cut everything before you light the stove, and add the vegetables in order of hardness, so the carrots soften while the greens stay snappy.
- Total time
- 16 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the sauce
For the stir-fry
Method
0/6 doneStep 1: Mix 1 ½ tbsp vegetarian mushroom stir-fry sauce, 1 tbsp light soy sauce, ½ tsp sugar and 3 tbsp water in a cup. Line up the vegetables next to the stove: the whole stir-fry takes about 5 minutes once it starts.
Step 2: Heat a wok over the highest heat until it just starts to smoke. Add 2 tbsp vegetable oil and 4 cloves garlic and stir for 15–20 seconds, until the garlic smells sweet and is barely golden.
1 minStep 3: Add 1 carrot and 5 ½ oz broccoli and toss for 1 minute. Splash in 1 tbsp of water to make steam and toss for another minute until the broccoli turns bright green.
2 minStep 4: Add 6 baby corn, 3 ½ oz white cabbage and 3 ½ oz button or straw mushrooms and keep tossing for 1 minute. Crowding the wok is the usual mistake: if the vegetables start to stew in their own juices, turn the heat up or cook in two batches.
1 minStep 5: Add 2 pak choi, 1 tomato and the sauce. Toss for 1 minute until the pak choi leaves wilt and the sauce bubbles and turns glossy.
1 minStep 6: Dust with ¼ tsp ground white pepper, toss once more and slide onto a plate. Serve hot with rice.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 18 g
- Fat
- 11 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pad pak ruam take?
- About 16 minutes in total: 10 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Thai green chicken curry
A weeknight green curry that tastes like a takeaway. Frying the paste in the thick top layer of coconut milk wakes up the lemongrass and chilli, and a last-minute balance of fish sauce, lime and a little sugar makes it sing.
Baked cream potatoes
Thin potato slices and onion baked in fresh cream with plenty of garlic and coarse black pepper until tender and browned at the edges. Serve as a side dish with pizza or pasta, or as a snack with chilli and tomato sauce.
Lychee pudding
A light, no-cook party pudding: chopped lychees mixed with grated crystallised ginger, covered with whipped cream sweetened with icing sugar and more ginger, and decorated with mandarin segments. Fresh, cool and fragrant; chill before serving. Fresh de-seeded lychees work as well as tinned.