This Quick Thai Style Vegetable Stir Fry is loaded with mixed vegetables and delicious homemade sauce, everything comes together in 15 minutes! A perfect combination of crunchy vegetables and spicy, sweet, savoury, garlicky flavour seasonings. Restaurant-quality healthy vegetable dish the whole family can enjoy. Faster and tastier than ordering from takeout!
Stir fry vegetable is a staple dish in every Asian home cooking and is also popular on the menu of restaurants across the world. This Thai vegetable stir fry is one of the popular Asian stir-fried vegetable recipes. It is called ผัดผักรวม Pad Pak Ruam or Pad Pak Ruam Mit in Thai. Usually made with seasonal mixed vegetables and seasoned with soy sauce, oyster sauce, and sugar.
What do we need
Vegetables - In this recipe, I am using, tenderstem broccoli, baby corn, carrot, mangetout, mushrooms, long red chilli pepper, and garlic cloves.
Customize the vegetables - You don't need to use the exact same veggies, that I used. Add your choice of Asian stir fry vegetables like cauliflower, broccoli heads, Gai lan ( Chinese broccoli ), long beans, pak choi, mustard leaves, shiitake mushroom, oyster mushroom, bell peppers, etc.
Garlicky flavour - We love garlicky aroma in our stir-fries but if you are not a garlic fan, you can reduce the garlic amount to your taste.
Make it spicy - If you love your veggie stir fry hot, add Thai hot chilli ( Thai bird-eye chilli ) instead of mild chili pepper.
Simple Stir Fry Sauce - To make the classic salty, sweet, and umami Thai stir fry sauce, you will need soy sauce, vegetarian stir fry sauce, and sugar. Add corn starch to achieve the thick and glossy sauce texture. Add all the sauce ingredients in a small bowl and whisk until the sugar dissolved.
What type of soy sauce to use? Use regular all-purpose soy sauce or light soy sauce. You can swap soy sauce with fish sauce or tamari. Thai loves to use Thai Golden Mountain Soy Sauce which is rich and stronger than regular soy sauce. If you use Gold Mountain Soy Sauce, you might want to reduce the amount just a bit.
Why do you add sugar in stir fry sauce? Sugar is one of the essential items in Thai and Chinese stir-fry sauces. It balances the saltiness of soy sauce and oyster sauce and creates a delicious taste.
Prepare vegetables
As this is a very fast cooking process, wash, cut, and gather all the vegetables before you heat the wok. After washing the vegetables with water, shake the excess water out.
Cut the broccoli into 3-inch pieces, slice the baby corn into half lengthwise, and cut the carrot, chilli, and mushroom into thin slices. Remove the end tips of mangetout ( sugar snap peas/ snow peas ). Finely chop the garlic cloves.
How to make Thai Vegetable Stir Fry
- In a large wok or pan, add vegetable oil and stir fry the garlic for a few seconds over medium-high heat.
- Next add the tenderstem broccoli, baby corn, and carrot. Add a tablespoon of water and cook for 1-2 minutes.
- Add the mushroom, and mangetout, and follow with the chilli pepper. Toss everything well and pour the stir fry sauce mixture in.
- Combine the sauce and vegetables well. Once the sauce starts to get thick, and glossy and the vegetables are cooked through, turn off the heat.
- Transfer to a serving plate and serve with plain rice.
Top Tips
- Do not dump all vegetables at one time. Add the vegetables in order, by the hard vegetable like carrot, broccoli, cauliflower, etc, which takes a longer time to cook first. Then add the quick-cooking vegetables like mushrooms, green beans, and bell peppers later.
- Make sure the wok is heated over medium-high heat and the heat is evenly distributed to all ingredients.
- Prepare all the vegetables and sauce ingredients before you heat the pan.
- If you are making for a crowd you can simply double the sauce and vegetables but fry in batches to prevent the vegetables from soggy and overcooked.
Frequently Asked Questions
You can simply serve it over a bed of steamed Thai jasmine rice, basmati rice, or stir fry noodles. You can also pair it with other side dishes and appetizers like Thai Spring Rolls, Thai Red Prawn Curry, or Tom Yum Soup and make it a delicious complete dinner.
Add your choice of chicken, seafood, or minced meat if you love to add some proteins to your vegetables stir fry. Stir fry the meat first and follow with the vegetables. For vegetarians or vegans, add mashed firm tofu, or vegan meat for extra protein.
We usually use Lee Kum Kee premium oyster sauce, Panda Brand oyster sauce, or Maekrua Thai oyster sauce in our Thai stir fry dishes. For vegetarians, Lee Kum Kee Vegetarian Stir Fry Sauce is a great option and it is made from shiitake mushrooms. It is also suitable for vegans.
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📖 Recipe
Thai Vegetable Stir Fry
Equipment
- Large wok/skillet Use traditional carbon steel wok or non-stick wok
Ingredients
- 150 gram Tenderstem broccoli / broccolini About 5.3oz, Cut 2-inch pieces
- 150 gram Baby corn About 5.3oz, Slice lengthwise and cut into 2-inch pieces
- 10-12 Mangetout/ snow peas/ sugar snap peas Trim and discard the both end tips
- 1 Carrot Cut thin slices
- 150 gram Mushroom Cut thin slices
- 3 cloves Garlic Finely chopped
- 1 Red chilli pepper Cut thin slices
- 1 tbsp Oil Vegetable or neutral flavour oil
Stir fry sauce
- 3 tbsp Vegetarian oyster sauce Or regular oyster sauce
- 2 tbsp Soy sauce All-purpose soy sauce or light soy sauce
- 2 tsp Sugar
- 3 tbsp Water
- ½ tsp Corn starch
Instructions
- First prepare and gather all the vegetables. In a small bowl mix the stir fry sauce ingredients and set it aside.
- Heat the large non-stick wok or skillet over medium-high heat, drizzle oil.
- Add garlic and stir just for few seconds, add broccoli, follow with the baby corn and carrot. Toss it well for few seconds, add a tablespoon of water and cook for 1-2 minutes.
- Next add the mushroom, follow with mangetout and stir it well. Pour the sauce mixture over the vegetables and combine everything well.
- Cook until the sauce thicken and glossy and the vegetables are crisp-tender or your desire tender.
- Turn off the heat and transfer to serving plate. Serve immediately while hot with plain rice or noodles.
Video
Notes
- Wash the vegetables and shake the water out before adding them to the stir fry. And let it air-dry or pat dry with a paper towel to remove the excess water.
- Do not dump all the vegetables at once, add the hard vegetables first then follow with the soft vegetables and leaves.
- Use a large wok or pan to distribute enough heat to all ingredients.
- Customize the vegetables to your preference and make it your own style Pad Pak Ruam.
- Adjust the stir fry sauce to your taste by adding more or less sugar and sauces to your taste.
- How to serve this dish? Perfectly goes well with Thai jasmine rice, but you can also serve it with stir fry noodles, fried rice, brown rice, or basmati rice to your preference.
- Can you store it or reheat it? It tastes best when freshly cooked but if you have any leftovers, you can store it in an air-tight container in the fridge for a couple of days. Simply reheat it in a microwave or stovetop until piping hot before serving.
Richard Sterner says
love it, search for whole 15min to find a good real thai recepi. thabks!
Bryn says
Great base, simple to make, and a variety of vegetable combinations as well as being quick to cook. Also I can see trying different sauces. I like a mushroom soy sauce, has a rich umami taste, also might try a dark soy sauce instead of Oyster sauce.
I added Lo Mein noodles to the dish, six minutes to cook and added straight in to the wok, stirred and plated. Adding one Birdseye chili worked out with just a nice touch of heat, but caused a coughing spell when cooking 😂
So be adventurous, try Water chestnuts, bamboo shoots, and other veggies. I did check the calories, ignoring the vegetables, maybe a hundred from the sauces, and 200 for the noodles, the only downside is the salt.
Fast quick healthy except for salt, and delicious.
Matthew says
amazing thank you
castor valdez says
no comment (ang sarap Pilipino words) very nice taste. I would like is the diet for Diabetes from Thailand if you don't mind thank you. sign
Khin says
Hi Castor, you can omit sugar or add diabetes sugar to your taste.
Kaye says
quick easy and tasty, thanks for sharing
Khin says
So glad that you enjoyed it, Kaye! Thanks for trying out this recipe.