Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pad Pak Ruam
A colorful medley of seasonal vegetables flash-cooked in a hot wok with garlic and oyster sauce — crisp, vibrant, and endlessly versatile as a quick Thai weeknight side.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Prep all the vegetables ahead into similarly sized pieces so they cook evenly once the wok is going, since this dish moves fast once started.
- 2
Heat the wok until lightly smoking and add the oil, then add the garlic and stir-fry for a few seconds until fragrant but not browned.
- 3
Add the harder vegetables first, carrots and broccoli, and stir-fry over high heat for about a minute, keeping everything moving constantly.
- 4
Add the baby corn and snow peas and continue tossing for another minute, splashing in a little water or stock if the wok looks dry to help steam the vegetables without stewing them.
- 5
Add the napa cabbage last since it cooks quickly, tossing just until it starts to wilt but still has crunch.
- 6
Pour in the oyster sauce, soy sauce, and sugar, tossing vigorously for 30 seconds so the sauce coats everything in a light, glossy glaze without pooling at the bottom of the wok.
- 7
Serve immediately while the vegetables are still vibrant and crisp-tender.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
65/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving15
Calories
0 g
Protein
3 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Pad pak ruam is the Thai stir-fried mixed vegetable dish, a flexible everyday plate of whatever crisp vegetables are on hand tossed fast with garlic and a savory sauce. It is the workhorse vegetable side of Thai home cooking and rice-and-curry shops, valued for keeping the vegetables bright, crunchy, and barely cooked. The skill is all in timing, adding each vegetable so everything finishes crisp-tender at the same moment.
Listahan note
This version stages the vegetables by how long they take to cook so nothing turns soggy while waiting on the rest. It keeps the sauce light so the vegetables stay the star.
Technique cues
- Add the vegetables in order of density, starting with carrots and broccoli and finishing with quick greens, so all finish crisp-tender together.
- Keep the heat high and the pan moving so the vegetables sear and stay vibrant rather than stewing.
- Add a splash of water and cover for just seconds to steam denser pieces through without overcooking the rest.
Kitchen flow
- Parallel prep
- Cut and group the vegetables by cooking time and mix the sauce while the pan heats.
- Make-ahead
- Prep and group the vegetables a day ahead, then stir-fry to order in minutes.
- Leftover move
- Fold leftovers into fried rice or a noodle bowl rather than reheating them alone.
- Cleanup rhythm
- Wipe the hot pan right after plating, since a light sauce lifts easily before it dries.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
mixed vegetables
main ingredient
Purpose: A medley of broccoli, carrot, baby corn, and greens gives color, crunch, and variety.
Handling: Cut each vegetable to a size that cooks in roughly the same time.
Adaptation: Use whatever crisp vegetables are fresh, such as snap peas, mushrooms, or cabbage.
garlic
aromatic base
Purpose: Garlic fried in oil is the savory foundation of the stir-fry.
Handling: Mince and fry until just fragrant before the vegetables go in.
Adaptation: Garlic powder works at a pinch but loses the fresh aroma.
oyster sauce
savory glaze
Purpose: Oyster sauce gives the light, glossy umami coating that ties the vegetables together.
Handling: Mix with a little water and soy, then add near the end.
Adaptation: Mushroom stir-fry sauce keeps it vegetarian and shellfish-free.
soy sauce
salt and depth
Purpose: Soy sauce seasons the dish and adds a touch of color.
Handling: Add along the hot pan edge so it caramelizes slightly.
Adaptation: Tamari keeps it gluten-free with the same savory note.
vegetable stock
moisture
Purpose: A splash of stock helps steam denser vegetables and loosens the sauce.
Handling: Add in small amounts only as needed to keep the pan from drying out.
Adaptation: Plain water works, with a touch more seasoning to compensate.
Technique notes
- Do not crowd the pan; stir-fry in batches if needed so the vegetables sear instead of steam.
- Pull the vegetables while they still have snap, because residual heat keeps cooking them on the plate.
- Season at the end and taste, since the vegetables release water that can dilute the sauce.
Ingredient swaps
- Vegetarian direction
- Swap oyster sauce for mushroom stir-fry sauce for a fully plant-based dish.
- Gluten-free direction
- Use tamari and certified gluten-free oyster sauce to keep it wheat-free.
- Protein boost
- Add sliced tofu, chicken, or shrimp at the start for a one-pan main instead of a side.
Serve alongside
- Steamed jasmine rice
- Thai omelet (kai jeow)
- Tom yum soup
- Grilled chicken (gai yang)
- Jasmine tea
- Thai iced tea
- Cold water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to two days in a sealed container, though the vegetables soften. Reheat quickly in a hot pan rather than the microwave to preserve some crunch. Freezing is not recommended, as the vegetables turn limp on thaw.
Equipment
- Wok or large skillet
- Wide spatula
- Sharp chef's knife
- Cutting board
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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