Pad Pak Roum Mit Thai Mixed Vegetable Stir Fry
Pad Pak Roum Mit or Thai vegetable stir fry is a simple and healthy recipe that is quick to assemble. It tastes great as a stand-alone dish or a perfect pair to add to your lunch or dinner as a side dish.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil. Use high smoke points cooking oil like Coconut, vegetable, canola, or avocado oil, which is perfect for this Thai stir-fry. Olive oil is recommended.
- 1/2 teaspoon rice vinegar
- 2 1/2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1/2 -1 teaspoon ground white pepper. Black pepper is ok as a substitute.
- 1 1/2 teaspoon sugar. White, palm, or brown sugar work well. Honey and agave always work great as a sweetener.
- 2 teaspoons sesame oil
- 1 cup carrot, thinly sliced into 1 1/2 inch pieces.
- 1 cup onion, thinly sliced into 1 1/2 inch pieces.
- 1 cup pea pods, leave whole or sliced in halves
- 1 cup cabbage, thinly sliced into 1 1/2 inch pieces.
- 1 cup broccoli, thinly sliced into 1 1/2 inch pieces.
- 1 cup bell peppers, thinly sliced into 1 1/2 inch pieces.
- 1 cup mushrooms
- 1/4 cup stock. Use unsalted stock. If not, reduce the oyster sauce and soy sauce a bit and add more towards the end if needed.
Instructions
- 1
Make the stir-fry sauce in a small bowl, and set aside. The sauce ingredients are; Oyster sauce, soy sauce, sugar, white pepper, sesame oil, and vinegar.
- 2
Add oil to a large skillet or saute pan at medium-high heat. Once hot, add the onion and fry for 1-2 minutes, until the onion turns golden brown.
- 3
Add the sliced carrot to cook with the onion and cook until tender for about 2 minutes. Carrots take a little longer to cook. Cooking it separately helps with tenderizing and also browning it for extra flavor.
- 4
Add the broccoli, bell peppers, and mushroom. Stir, and cook for one minute or until the vegetables are tender. Add a splash of water to help speed up the cooking of the vegetables.
- 5
Add peapods and cabbage. Stir and cook for two minutes. Add the stock and cook for 1 more minute.
- 6
Add the stir-fry sauce, stir, and cook for 1-2 minutes. More or less as you prefer the tenderness of your vegetables. I tend to like mine on the crunchier/raw side.
- 7
Season to taste with more soy sauce, a squeeze of lime juice, a dash of sugar, or ground white pepper! Serve with cooked jasmine rice, and enjoy!