(Last Updated On: January 28, 2019)
Thai Mixed Vegetable Stir Fry | Pad Pak Ruam
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Ingredients
  • 7 oz rice noodles
  • 2tsp vegetable oil
  • 1 Thai red chilior serrano pepper
  • 3cloves garlic
  • 1inch galangalyou can use ginger if you can’t find galangal
  • 1head broccoli
  • 3 thai eggplants
  • 5-6large fresh shiitake mushrooms, cut in thin stripsthe shiitake mushrooms at the Asian market always seem the freshest and most tasty
  • 1tbsp Vegan oyster sauce (mushroom sauce)
  • 1tbsp soy sauce
  • 1tbsp golden mountain sauce
  • 1/2cup thai basil leavesfor topping
  • handful bamboo shootsfor topping
  • chili paste/ sauceoptional for topping/ adding heat
  • 1cup waterto use during cooking
Instructions
  1. Soak the rice noodles in warm water for 20-30 minutes.
  2. While the rice noodles are soaking, chop your veggies. (As mentioned above, used any veggies you have on hand!) Chop the garlic, slice the galangal into thin slices and slice the Thai chili into 3-4 pieces at an angle. Set these aside as they will go into the wok/ skillet first together.
  3. Chop the Thai eggplant into small pieces as it can take some time to cook (cut them about half the size you see in the picture above). Chop the broccoli into small pieces. Chopping these ingredients smaller helps them cook more quickly. Set these aside.
  4. Slice the shiitake mushrooms, not including the stem. Some people like the stem but we find it to be a little too tough to eat and enjoy.
  5. Make your sauce. Mix the mushroom sauce, soy sauce and mountain seasoning sauce together with 1 tbsp of water.
  6. Check the noodles – they should be white and starting to soften. Once they are ready, heat your wok or skillet on medium heat.
  7. Add the oil to the wok and then add the garlic, galangal and chillis. Let that cook until the garlic starts to turn golden. Turn the heat up to medium-high or high heat. You want your wok hot but you don’t want to burn the veggies. Add in the eggplant and broccoli. Cook until they are starting to get soft, adding a bit of the water from your cup of water to steam them and speed up the cooking. Next, add the mushrooms. Stir continuously for about a minute, then add in the noodles and a little more water. Stir well, turning the noodles quickly in the pan so they don’t stick, then add your sauce. Stir quickly, covering all of the veggies and noodles well in the sauce. Turn off the heat – it’s ready to serve. Plate and top with bean sprouts and Thai basil if desired, with chili paste on the side for more heat if you like. Enjoy!
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