ผัดผักรวม (Pad Pak Ruam)
Begin by preparing all your vegetables. Cut the broccoli into small florets, slice the bell pepper into thin strips, julienne the carrot, and rinse the snap peas.
Finely mince the garlic.
In a large pan or wok, heat 2 tablespoons of vegetable oil over medium-high heat for about 1 minute until hot.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the broccoli, carrot, and bell pepper. Stir-fry the vegetables for about 3 to 4 minutes until they begin to soften.
Next, add the snap peas and continue to stir-fry for an additional 2 minutes.
Pour in 3 tablespoons of soy sauce and stir well to coat the vegetables evenly.
Cook for another 1 minute until the vegetables are vibrant and tender but still crisp.
Remove from heat and squeeze fresh lime juice over the stir-fried vegetables.
Serve your Thai Stir-fried Mixed Vegetables hot, sprinkled with sesame seeds for garnish.
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- Add tofu or shrimp for extra protein.
- Mix in your favorite spices, like chili flakes, for an extra kick.
- Substitute with different seasonal vegetables for variety.
- Prep all your ingredients before you start cooking to make the process smoother.
- Don’t overcrowd the pan; stir-fry in batches if necessary to ensure even cooking.
- Keep the heat high to maintain the crunch of the vegetables.
- fat: 7 grams
- fiber: 6 grams
- protein: 5 grams
- calories: 150
- carbohydrates: 20 grams
This dish is packed with vitamins and minerals from fresh vegetables, making it a great way to maintain a balanced diet without sacrificing flavor.
