Pad Phak Ruam Mit (Thai Stir-Fried Vegetables)

A very simple, traditional Thai dish is stir-fried vegetables. You can use whatever seasonal vegetables you like, and add flavor to the dish with nothing more then some very basic Thai seasoning.

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What is Pad Phak Ruam Mit?

Ruam mit means ‘everything mixed together’. And it is what the Thai call their stir-fried mix vegetables. The seasoning of this dish traditionally is very basic, bringing out the best taste in your veggies while keeping them nice and crisp.

Since we mix ‘everything together’, you can consider our vegetables merely a suggestion. The Thai will use whatever is in season or in stock. So if you order pad phak ruam mit in Thailand, you will encounter many variations.

We however found that they often use carrots, cauliflower, broccoli, babycorn and a handful of whatever type of mushroom they have lying around.

Low in calories, high in flavor: pad phak ruam mit is a healthy traditional Thai food. Serve with rice. Or just stuff yourself with veggies – that’s what I like to do for breakfast when traveling in a South-East Asian country. 


For 4 servings

  • 2 tablespoons of vegetable oil
  • 4 cloves of garlic
  • 4 shallots, sliced
  • 1 tablespoon of Thai chilli powder
  • 1 big carrot
  • 1 small cauliflower
  • 1 small broccoli
  • 2 hands of sugar snaps or snow peas
  • 2 hands of mushrooms (we used white shimeji mushrooms, but any type will do)
  • 5 baby corns
  • 3 tablespoons of soy sauce
  • juice of 1 fresh lime
  • 1 tablespoon of palm sugar
  • 2 tablespoons of sesame oil

Note: you can buy palm sugar in an Asian supermarket or online. Because it’s kind of fluid, palm sugar is great to use for making wok sauce or dressings. If you don’t have it, brown sugar is a fine substitute.

Kitchen utensils

  • a wok

How to make pad phak ruam mit

Prep: 15 min. | Cook: 4 min. | Total: 20 min.

Prepared ingredients pad phak ruam mit
Make sure you have all your ingredients chopped and ready to go before you start stir-fryingg your veggies
  1. Mix 3 tablespoons of soy sauce, 1 tablespoon of palm sugar, the juice from 1 lime and 3 tablespoons of water to a nice wok sauce. 

  2. Chop all your veggies. Make chunks of about 2 centimeters. 

  3. Heat 2 tablespoons of vegetable oil in a wok on medium heat.

  4. Add the garlic and fry until it has a golden colour. Keep stirring, or it will burn and get bitter.

  5. Add the carrot chunks and the wok sauce your mixed in step 1. Stir-fry for two minutes on high heat.

  6. Add the rest of the vegetables. Stir-fry for 2 more minutes on high heat.

  7. Add 2 tablespoons of sesame oil, and you’re done.

Serve with steamed jasmin rice.

More traditional vegan Thai recipes? Take a look the ones we’ve collected so far.


Recipe: Pad phak ruam mit (Thai stir-fried vegetables)
Country: Thailand
Prep time: 15 min.
Cook time: 5 min.
Total time: 25 min.
Ingredients: garlic, shallots, Thai pepper powder, soy sauce, fresh lime, carrot, cauliflower, broccoli, mushrooms, sugar snaps, baby corns, palm sugar
Type of meal: main dish, side dish

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What kind of vegetables do you like best in your pad phak ruam mit? Let us know! We’re curious 🙂

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