Thai Pad Pak Ruam Recipe

Description

Thai Pad Pak Ruam is a simple and delicious Thai mixed vegetable stir-fry featuring colorful fresh vegetables cooked quickly with garlic and a savory sauce. The vegetables remain tender-crisp while absorbing the fragrant combination of oyster sauce, soy sauce, and a touch of sugar.

This easy Thai dish is perfect for a quick lunch or dinner and makes a wonderful side dish alongside jasmine rice. It is also an excellent way to enjoy a variety of fresh vegetables in one flavorful meal.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Rest Time: 5 minutes

Total Time: 30 minutes

Servings: 4 people

Difficulty: Easy

Why You'll Love This Recipe

• Quick and easy Thai vegetable dish.
• Colorful and packed with fresh vegetables.
• Tender-crisp texture.
• Savory, garlicky, and lightly sweet.
• Perfect for busy weeknight meals.
• Easy to customize with seasonal vegetables.
• Delicious with steamed jasmine rice.

How to Make Thai Pad Pak Ruam

1. Prepare the Vegetables

Wash and cut all vegetables into bite-sized pieces.

Keep the harder vegetables separate from the softer ones so everything cooks evenly.

2. Prepare the Sauce

Mix oyster sauce, light soy sauce, sugar, and a little water in a small bowl.

Set aside.

3. Stir-Fry the Garlic

Heat vegetable oil in a wok or large skillet.

Add the minced garlic and stir-fry briefly until fragrant.

4. Cook the Harder Vegetables

Add carrots, broccoli, and baby corn.

Stir-fry for a few minutes until they begin to soften while maintaining some crunch.

5. Add the Remaining Vegetables

Add mushrooms, bell peppers, and snow peas.

Toss everything together until the vegetables are tender-crisp.

6. Add the Sauce

Pour the prepared sauce into the wok.

Stir-fry briefly until the vegetables are evenly coated and the sauce becomes glossy.

7. Serve

Transfer the Pad Pak Ruam to a serving dish.

Serve immediately with steamed jasmine rice.

Tips for Perfect Pad Pak Ruam

• Cut vegetables into similar-sized pieces for even cooking.
• Keep the wok hot so the vegetables stir-fry instead of steaming.
• Add harder vegetables before softer ones.
• Avoid overcooking to preserve a crisp texture.
• Prepare the sauce before starting to stir-fry.
• Use fresh vegetables for the best flavor and color.

Delicious Recipe Variations

Chicken Pad Pak Ruam

Add thinly sliced chicken breast or thighs for a protein-rich version.

Shrimp Pad Pak Ruam

Add peeled shrimp and cook until just tender.

Tofu Pad Pak Ruam

Add cubes of firm tofu for a vegetarian protein option.

Spicy Pad Pak Ruam

Add sliced Thai chilies or a little chili paste for extra heat.

What to Serve with Thai Pad Pak Ruam

• Steamed jasmine rice
• Thai fried egg
• Thai cucumber salad
• Grilled chicken
• Thai sticky rice
• Fresh chili sauce

How to Store Leftover Pad Pak Ruam

Allow the vegetables to cool completely.

Store in an airtight container in the refrigerator for up to 3 days.

Reheat quickly in a hot skillet to help maintain the vegetables' texture.

Can Thai Pad Pak Ruam Be Frozen?

Freezing is not recommended because the vegetables can become soft and watery after thawing.

For the best texture, prepare it fresh.