Colorful Wok Vegetables: Pad Pak Ruam Mit
Pad Pak Ruam Mit is a classic Thai stir-fry dish that you can prepare with almost any vegetable. The principle is simple: vegetables, garlic, chilies, and a savory sauce are stir-fried together in a wok over high heat – resulting in a colorful, aromatic dish.
In this version, we use cauliflower, Napa cabbage, carrots, green asparagus, and straw mushrooms. Instead of oyster sauce, vegetarian mushroom sauce is used, and we omit fish sauce entirely – the result is a completely vegetarian dish.
Ingredients for 2 servings Pad Pak Ruam Mit
Preparation is easy, even for beginners in Thai cuisine. It's important to prepare the vegetables well in advance – then the stir-frying will be quick.
Just follow my cooking instructions.
| Cauliflower | 150 g |
| Carrots | 2 medium |
| Green asparagus | 6 stalks |
| Napa cabbage | 1 handful |
| Straw mushrooms (canned) | ½ can |
| Garlic | 1 clove |
| Thai chilies | 1–2 pieces |
| Light soy sauce | 2 tbsp |
| Vegetarian mushroom sauce | 3 tbsp |
| Sesame oil | 1 tsp |
| Water | 2 tbsp |
| Palm sugar or brown sugar | ½ tsp |
| White peppercorns | 8–10 pieces |
| Vegetable oil | 2 tbsp |
Preparation
- Divide cauliflower into small florets, slice carrots, and cut asparagus into bite-sized pieces.
- Cut Napa cabbage into small pieces, take straw mushrooms out of the can and halve them.
- Peel and finely chop garlic. Slice Thai chilies into thin rings. Crush white peppercorns in a mortar.
- Mix light soy sauce with vegetarian mushroom sauce, sesame oil, and water. Dissolve crushed pepper and palm sugar in it.
- Bring one liter of water to a boil and blanch cauliflower, asparagus, and carrots for 1–2 minutes. Drain and rinse with cold water.
- Heat vegetable oil in a wok and sauté garlic until fragrant.
- Add Napa cabbage and Thai chilies and stir-fry briefly.
- Add the blanched vegetables and stir-fry briefly.
- Deglaze with the sauce, reduce heat slightly, and simmer everything together for about 2 minutes.
- Serve finished Pad Pak Ruam Mit with jasmine rice.
