Pad Pak Ruam Mit (Stir Fried Mixed Vegetables)

Sometimes you just need a healthy stir fry of fresh and vibrant crunchy vegetables. Sometimes you don’t and only deep fried will do. I like a happy medium; if I do an unhealthy and/or meat based dish like my crisp garlic chicken- gai tod gratiem I like to have a dish like this to serve on the side. It creates a good balance, don’t you think?

This recipe is very flexible- use whatever combination of crunchy vegetables you have to hand…


For two people I used:

• a handful of beansprouts


• 5 or 6 baby corn, cut into chunky pieces


• a small bunch of yu choy (Chinese spinach), cut into chunks


• 3 spring onions, chopped small


• a small handful of oyster mushrooms, ripped up


• 3 cloves of garlic, crushed


• a big splash of Thai fish sauce- soy sauce is a fine substitute for veggies/vegans


• a big splash of oyster sauce- use a bit more soy or mushroom ketchup if you’re vegetarian/vegan


• a small splash of yellow bean sauce


• a big pinch of pepper


• a small splash of vegetable oil for frying

Heat a wok until hot and add in the veggie oil- throw in the garlic and stir fry for just a few seconds before adding in all the veggies apart from the spring onions. Stir fry these for about 3 minutes until they’re lightly cooked. Add in the sauces and pepper and cook for a further minute. If you like a little more sauce,add in a splash of water.

Just before turning off the heat; throw in the spring onions and stir through. That’s about it- it only takes 5 minutes to cook, so it’s a great one if you need food quickly!