Thai Vegetables Stir-Fry (Pad Pak Ruam Mit)

Try this Thai vegetables stir fry recipe (pad pak ruam mit) for a healthy dinner. It's quick, easy, and done in 20 minutes!

📝 Ingredients

• 2 tablespoons oil
• 3 cloves garlic (minced)
• 3/4 cup carrot (sliced)
• 3/4 cup cucumber (sliced)
• 1 cup cauliflower (sliced)
• 1 onion (sliced)
• 3/4 cup shiitake mushrooms
• 1 1/2 cup cabbage (sliced)
• 1/2 cup Chinese broccoli (sliced, stems peeled)
• 2 1/2 tablespoons oyster sauce
• 1 1/2 tablespoon light soy sauce
• 1 1/2 tablespoon white sugar
• 2 tbsp water (optional, for a thinner sauce)
• 1/3 cup green onions (optional, chopped, for garnishing)
• chili flakes (optional)

👨‍🍳 Instructions

1. 1Ensure all your veggies are cut into even-sized pieces. This ensures everything cooks evenly and makes your stir-fry look better.
2. 2Heat your wok or skillet over high heat and add oil. Toss in the garlic and sauté until golden, about 20 seconds.
3. 3Add your firmer vegetables like carrots, cucumber, onion, cauliflower, and Chinese broccoli to the wok. Give them a good stir-fry for about 3–4 minutes. I like to soften them slightly but still retain a crunch.
4. 4Add white sugar, light soy sauce, and oyster sauce. Follow with the rest of your vegetables. For a saucy stir-fry, add a splash of water (about 1/8 cup). Continue to cook everything for another 2–3 minutes, until all veggies are evenly coated in the stir-fry sauce and cooked to your liking.