Pad Pak Ruam (Thai Stir-Fried Mixed Vegetables)

In Thai everyday cooking, pad pak ruam refers to a quick mixed-vegetable stir-fry, usually served with rice as a light main or as part of a larger meal. The defining quality is crisp-tender vegetables cooked fast over fierce heat, so they keep their colour and bite while taking on a glossy savoury sauce. Here, baby corn, broccoli, carrot, snow peas and red pepper are paired with garlic, light soy sauce, oyster sauce and a little sugar for a simple umami-rich glaze. It is the kind of flexible stir-fry that works best served immediately, when the vegetables are still bright and the sauce lightly clings rather than pools.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Thai home cooking
Flavor profile Savoury • Umami • Lightly sweet
Techniques Stir-frying • Boiling rice
Key equipment Wok or large frying pan • Saucepan
Time commitment Under 30 minutes
Cooking style Minimal cleanup

Why this recipe works

  • Fast cooking: Thinly sliced vegetables and a hot wok keep the cooking time short while preserving freshness.
  • Crisp-tender vegetables: Adding the firmer vegetables first helps everything cook evenly without losing crunch.
  • Glossy savoury sauce: Garlic, light soy sauce, oyster sauce and a little sugar create a simple glaze with saltiness, umami and gentle sweetness.

Get the most out of this recipe

Common mistakes

  • Overfilling the wok: Too many vegetables at once can make them steam rather than stir-fry. Cook in quick batches if the pan is small.
  • Browning the garlic: Garlic only needs a few seconds over high heat; once it smells fragrant, add the vegetables before it catches.
  • Losing the crunch: Stop cooking while the vegetables are still bright and crisp-tender, as they will continue to soften slightly after leaving the wok.

Ingredient notes

  • Cut for even cooking: Slice the carrot thinly and keep the broccoli florets small so the denser vegetables finish at the same time as the peppers and peas.
  • Check the oyster sauce: Oyster sauce varies in saltiness and sweetness, so taste before adding extra seasoning at the end.

Ingredient swaps

  • Swap the greens: Cauliflower can replace broccoli, while snap peas work well in place of snow peas for a sweeter bite.
  • Adjust the sweetness: Honey can replace caster sugar if you prefer a rounder, slightly more floral sweetness.

Serving ideas

  • Serve with rice: Jasmine rice is the classic, practical pairing, soaking up the light savoury glaze without overpowering the vegetables.
  • Finish simply: A few fresh herbs or a squeeze of lime can add brightness just before serving, especially if the sauce tastes rich.

Equipment you'll need

Chef’s knife Colander Cutting board Large frying pan Saucepan Wok
Ingredients
Instructions
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  1. Cook the jasmine rice in a saucepan of boiling water until tender, then drain well and cover to keep warm. While it cooks, peel and thinly slice the carrot, cut the broccoli into small florets, slice the red pepper, and trim the snow peas. Drain the baby corn and slice it in half lengthways if large.
  2. Heat a wok over high heat until very hot, then add the vegetable oil. Add the garlic and stir-fry for 15 to 30 seconds until fragrant but not browned. Add the carrot and broccoli and stir-fry for 2 minutes, keeping everything moving.
  3. Add the red pepper, snow peas and baby corn and stir-fry for 2 to 3 minutes until the vegetables are crisp-tender. Add the light soy sauce, oyster sauce and caster sugar, then toss for 30 to 60 seconds until glossy and evenly coated. Serve straight away with the warm jasmine rice.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Jasmine rice

Tips

  • Keep the heat high and the pan uncrowded so the vegetables stir-fry rather than steam; if your wok is small, cook the vegetables in two quick batches and combine at the end.
  • Slice the carrot thinly so it cooks in the same time as the other vegetables and stays crisp-tender.
  • If serving anyone vulnerable, make sure the stir-fry is piping hot throughout before serving.

Substitutions

  • Replace the broccoli with cauliflower florets for a similar crunch and cooking time.
  • Replace the snow peas with snap peas for a slightly sweeter bite.
  • Replace the caster sugar with honey for a rounder sweetness.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, then refrigerate in an airtight container. Reheat in a hot wok or large frying pan with a small splash of water until piping hot; the vegetables will soften slightly.

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Recipe overview

  • Servings: 2 servings
  • Total time: 20min (20min active)
  • Difficulty: Easy
  • Cuisine: Thai
  • Allergens:
    Molluscs Soybeans
Beginner friendly With serving suggestions Kid friendly
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Equipment you'll need

Chef’s knife Colander Cutting board Large frying pan Saucepan Wok
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Caster sugar

1 cup ≈ 200 g
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Jasmine rice

1 cup ≈ 185 g
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Light soy sauce

1 cup ≈ 240 ml
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Vegetable oil

1 cup ≈ 240 ml
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