Thai Stir-Fried Vegetables (Pad Pak Ruam)

A versatile Thai vegetable stir-fry that uses fish sauce-based flavoring instead of the typical Chinese-style stir-fry. Perfect alongside tom kha gai or other Thai mains.

IngredientsClear All

For the sauce

• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp Golden Mountain sauce (or substitute fish sauce)
• 1 tsp sugar
• 1 tbsp water

For the vegetables (varies based on what's available)

• 1 small carrot, roll cut or stick-cut
• 1/4 head cauliflower, cut into small florets
• 3 cups cabbage, cut into bite-sized pieces
• 3 stalks Chinese broccoli (gai lan), stems sliced diagonally, leaves chopped
• 10 sugar snap peas, strings removed, halved diagonally
• 5 fresh shiitake mushrooms, sliced

For stir-frying

• 2 tbsp neutral oil (vegetable, canola, or grapeseed)
• 5 cloves garlic, chopped
• 1-3 Thai chilies, crushed (optional, for heat)
• Water for splashing (have ready at stove)

For serving

• Jasmine rice

Instructions

1. Prepare the sauce: Combine oyster sauce, soy sauce, Golden Mountain sauce (or fish sauce), sugar, and water in a small bowl. Stir until sugar dissolves. Set aside.

2. Organize vegetables by cooking time: This is key for proper stir-frying:

   • Bowl 1 (firm vegetables): Carrots, cauliflower
   • Bowl 2 (medium-cooking): Cabbage, snap peas, mushrooms, gai lan stems
   • Bowl 3 (leafy greens): Gai lan leaves (or any leafy greens)

3. Prep your station: Have water ready by the stove for splashing during cooking.

4. Start the stir-fry: Heat wok over medium-high heat. Add oil, garlic, and chilies (if using). Stir-fry until garlic turns golden (about 30 seconds - don't burn it!).

5. Cook firm vegetables: Add firm vegetables (carrots, cauliflower) with a splash of water. Toss vigorously for 1-2 minutes until partially cooked but still crisp.

6. Add medium vegetables and sauce: Add medium-cooking vegetables (cabbage, snap peas, mushrooms, gai lan stems) and the prepared sauce. Toss for about 1 minute until vegetables are tender but still have some crunch.

7. Finish with greens: Add leafy vegetables (gai lan leaves). Toss just until wilted, about 30 seconds.

8. Serve immediately: Transfer to serving dish and serve over jasmine rice.

Notes

About Golden Mountain sauce:

• Thai seasoning sauce similar to soy sauce but with a unique flavor
• If unavailable, substitute with fish sauce (use same amount)
• Available at Asian grocery stores

Vegetable variations:

• This is extremely flexible - use what you have or what's in season
• Good additions: bell peppers, baby corn, water chestnuts, bok choy, snow peas, green beans
• Keep the concept of organizing by cooking time regardless of which vegetables you use

Stir-fry tips:

• Work fast - have everything prepped before you start cooking
• High heat is key for proper stir-fry texture
• Don't overcrowd the wok or vegetables will steam instead of stir-fry
• The water splash helps cook firm vegetables without burning

Make it a main:

• Add protein: chicken, shrimp, tofu, or beef
• Cook protein first, set aside, then proceed with vegetables
• Add protein back at the end

Storage: Best fresh, but leftovers keep 2-3 days. Reheat in hot wok or skillet, not microwave.

Family notes: Pairs perfectly with tom kha gai for a complete Thai meal

Source

From Hot Thai Kitchen by Pailin Chongchitnant