This Thai Vegetable Stir Fry, translated from ‘Pad Pak Ruam’ in Thai, is a really quick stir fry to put together on a weeknight. We learned how to make several different Thai stir-fries and curries while in Thailand, some more complex than others. This one is on the simple side, but you get to use a couple of Thai ingredients you may not regularly use. The vegetables you add in all depends on your preference.
Thai ingredients that may be new to you for this dish:
- Golden Mountain Seasoning Sauce – this seasoning is commonly used in Thai dishes and gives them that signature Thai taste. It is made primarily of fermented soybeans and sugar and the taste is very distinct. We love adding it to every stir-fry and sauce now. Some people also use Maggi seasoning as a substitute for Golden Mountain Seasoning.
- Thai Basil – A floral herb that has been compared to anise or licorice (although I think it’s definitely not as strong as those tastes). It’s perfect in stir-fries, pesto or a final topping for stir-fries or curries. Here, we use it as a final topping to add another level of flavor.
- Thai Eggplant – You don’t have to use these in this dish, but if you want to play with a new ingredient, pick these up at your local Asian market. They are crunchy and have a beautiful color.
- Galangal – a stronger, more citrusy form of ginger often used in Thai and South Asian cuisines. We love the citrus notes of lemongrass, kaffir lime leaves and other Thai ingredients. This is another winner to add in with them!
if you’re interested, learn about a few other Thai Ingredients, here.
As always, tag us at The Urban Veg if you make this so we can see your beautiful creations, and let us know what you thought in the comments below!
Thai Mixed Vegetable Stir Fry | Pad Pak Ruam
- 7 oz rice noodles
- 2 tsp vegetable oil
- 1 Thai red chili or serrano pepper
- 3 cloves garlic
- 1 inch galangal you can use ginger if you can't find galangal
- 1 head broccoli
- 3 thai eggplants
- 5-6 large fresh shiitake mushrooms, cut in thin strips the shiitake mushrooms at the Asian market always seem the freshest and most tasty
- 1 tbsp Vegan oyster sauce (mushroom sauce)
- 1 tbsp soy sauce
- 1 tbsp golden mountain sauce
- 1/2 cup thai basil leaves for topping
- handful bamboo shoots for topping
- chili paste/ sauce optional for topping/ adding heat
- 1 cup water to use during cooking
- Soak the rice noodles in warm water for 20-30 minutes.
- 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.
- 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.
- 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.
- Make your sauce. Mix the mushroom sauce, soy sauce and mountain seasoning sauce together with 1 tbsp of water.
- Check the noodles - they should be white and starting to soften. Once they are ready, heat your wok or skillet on medium heat.
- 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!