Thai mixed vegetable stir fry (Pad Puk Roum Mit) is a simple and healthy recipe that is quick to assemble. It tastes great as a stand-alone dish or a perfect pair to add to your lunch or dinner as a side dish.
This recipe is often served alongside other dishes in Thailand as part of a family-style dinner. It is a fantastic Thai dish to have as a side, with or without meat. Perfect for a vegetarian dish. It's a great way to whip up a vegetable dish when having extra vegetables and needs to use them quickly before they turn bad.
For more tasty stir-fry dishes, try these recipes. Easy Thai ginger chicken stir fry with mushrooms, Spicy Thai black pepper, and garlic tofu, Thai stir fry cabbage. For a meatless meal, try this easy Thai fried rice recipe here. All have incredible flavors you'll love!
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What is Pad Puk Roum Mit
This veggie stir fry recipe in Thai is called "Pad Puk Roum Mit." Pad Puk means Stir fry vegetables and Roum Mit means mixed vegetables. Another name for it is Pad Pak Thai, which means Thai stir-fried vegetables.
This Thai stir-fry dish is one of the easiest recipes in the Thai cuisine. It's a popular dish for tourists and visitors who don't like spicy food. It's also commonly eaten in a Thai meal as a vegetable dish in a family-style setting.
Why This Recipe Works
- It's a healthy dish! For all you veggie lovers out there, this is your recipe!
- It's flexible.
- Use your favorite vegetables for this stir fry. It's a great recipe to use for all the fresh seasonal vegetables.
- It's a simple stir-fry dish. No protein is used, so it's easy and fast to make.
- It's not spicy! It's a great dish to introduce to non-spicy eater friends who love Thai food! But you can make it as spicy as you'd like with chilis and hot peppers.
Ingredients for Thai vegetable stir fry
- Oil. Use high smoke points cooking oil like Coconut, vegetable, canola, or avocado oil, which is perfect for this Thai stir-fry. Olive oil is recommended.
- Stock. Use unsalted stock. If not, reduce the oyster sauce and soy sauce a bit and add more towards the end if needed.
- Rice vinegar. Just a dash to help balance the salty and sweet taste. Use fresh lime juice, perfect for substitution.
- Oyster sauce. The secret to this umami stir fry is in the oyster sauce. Don't skip it! Use vegan oyster sauce if you prefer. I love this brand!
- Light soy sauce. Fish sauce can be substituted. Soy sauce is typically used in Chinese cooking techniques, and many Thai stir fry dishes, like this one, are Chinese influenced by Chinese immigrants.
- Sesame oil. I used toasted sesame oil for extra depth of flavor. Any sesame oil will work too.
- Ground white pepper. Black pepper is ok as a substitute.
- Sugar. White, palm, or brown sugar work well. Honey and agave always work great as a sweetener.
- Carrot. Thinly sliced works better than shredded.
- Onion. Any onions will work great. Red, yellow, or sweet onions are great.
- Pea pods. Use snow peas or sugar snap peas. Both work well in stir-fries.
- Cabbage. Napa cabbage or kale are great substitutes.
- Broccoli. Broccolini is an excellent substitute.
- Bell peppers. It adds a nice crunch to the stir fry. The orange or red bell pepper adds a beautiful color contrast to the green vegetables! (:
- Mushrooms. Any mushroom will work for this stir fry. Portobello, button, oyster, and king for trumpets or morels work great for this recipe.
See the recipe card for quantities.
How to make a Thai stir fry vegetable dish
See the recipe card below for more detailed instructions and measurements of ingredients.
Step 1. Mix the stir-fry sauce in a small bowl, and set aside.
Step 2. Fry the onion with oil in a hot wok until golden brown.
Step 3. Add the sliced carrots, and cook for 2 minutes until light tender.
Step 4. Add broccoli, bell peppers, and mushroom, stir, and cook for one minute.
Step 5. Add the cabbage, pea pods, and cook for 2 more minutes.
Step 6. Add the stir-fry sauce, stir, and cook for 1-2 more minutes.
Step 7. Season to taste with more soy sauce, a squeeze of lime juice, a dash of sugar, or ground white pepper!
Done! Serve as a side dish or with cooked jasmine rice, and enjoy!
Variations on Thai Mixed Vegetable Stir Fry
- Suggested vegetables to use for this recipe. Bok Choy, Chinese broccoli, baby corn, young squash like yellow squash, kale, water chestnuts, broccoli florets, young baby corn, mushrooms, Jalapenos peppers, bell peppers, napa cabbage, pea pods,
- For added herbs. For more added flavors, add these ingredients to the stir fry, a few garlic cloves, basil leaves, especially fresh Thai basil leaves, Chinese parsley, green onions, cilantro stems, chives, or Italian parsley.
- Protein. This recipe doesn't have protein, but adding protein can add some extra meatiness. Ground meat, tofu, tempeh, and eggs are all great options. Very versatile. Use the recipe as a guide.
- Make it spicy. Add chopped Thai chilis, small fresh red chili, chili paste, or chili flakes for extra heat for spicy food lovers.
Helpful Kitchen Tips
- Fish sauce will work great as a stand-in for soy sauce. Most Thai dishes use fish sauce, and it adds unique Thai flavors.
- Cut the tougher vegetables like carrots, broccoli stems, and onions into thin slices for quicker cooking.
- If short on time, make the sauce ahead of time and save it in the refrigerator for up to 3 days.
- If you like nuts, add cashew for an extra nutty texture to the stir fry!
- Add 1-2 teaspoons of Golden Mountain sauce to the recipe for an even more authentic and Thai-style flavor. It's a secret ingredient to season many delicious recipes in Thai cooking!
FAQ
Yes. Thai vegetables stir fry is fine as leftovers for the next day. Not longer than that, though, as the vegetables will get soggy and lose flavor. Keep your leftovers in an airtight container in the refrigerator for your next day's lunch.
Pad in Thai means stir-fry or stir-fry together, usually in a wok or large frying pan.
Pad Thai and Pad Pak Thai are two different recipes. Pad Thai is the popular Thai rice noodles with sweet, sour, and umami flavors. Pad Pak is a Thai mixed vegetable stir fry using salty, lightly sweet, and umami flavors.
Related
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Pairing
These are my favorite dishes to serve with Thai mixed vegetable stir fry
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Thai Mixed Vegetable Stir Fry (Pad Puk Roum Mit)
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Low Fat
Description
Thai mixed vegetable stir fry (Pad Puk Roum Mit) is a simple and healthy recipe that is quick to assemble. It tastes great as a stand-alone dish or a perfect pair to add to your lunch or dinner as a side dish.
Ingredients
- 2 tablespoons oil. Use high smoke points cooking oil like Coconut, vegetable, canola, or avocado oil, which is perfect for this Thai stir-fry. Olive oil is recommended.
- ½ teaspoon rice vinegar
- 2 ½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- ½ -1 teaspoon ground white pepper. Black pepper is ok as a substitute.
- 1 ½ teaspoon sugar. White, palm, or brown sugar work well. Honey and agave always work great as a sweetener.
- 2 teaspoons sesame oil
- 1 cup carrot, thinly sliced into 1 ½ inch pieces.
- 1 cup onion, thinly sliced into 1 ½ inch pieces.
- 1 cup pea pods, leave whole or sliced in halves
- 1 cup cabbage, thinly sliced into 1 ½ inch pieces.
- 1 cup broccoli, thinly sliced into 1 ½ inch pieces.
- 1 cup bell peppers, thinly sliced into 1 ½ inch pieces.
- 1 cup mushrooms
- ¼ cup stock. Use unsalted stock. If not, reduce the oyster sauce and soy sauce a bit and add more towards the end if needed.
Instructions
- Make the stir-fry sauce in a small bowl, and set aside. The sauce ingredients are; Oyster sauce, soy sauce, sugar, white pepper, sesame oil, and vinegar.
- Add oil to a large skillet or saute pan at medium-high heat. Once hot, add the onion and fry for 1-2 minutes, until the onion turns golden brown.
- Add the sliced carrot to cook with the onion and cook until tender for about 2 minutes. Carrots take a little longer to cook. Cooking it separately helps with tenderizing and also browning it for extra flavor.
- Add the broccoli, bell peppers, and mushroom. Stir, and cook for one minute or until the vegetables are tender. Add a splash of water to help speed up the cooking of the vegetables.
- Add peapods and cabbage. Stir and cook for two minutes. Add the stock and cook for 1 more minute.
- Add the stir-fry sauce, stir, and cook for 1-2 minutes. More or less as you prefer the tenderness of your vegetables. I tend to like mine on the crunchier/raw side.
- Season to taste with more soy sauce, a squeeze of lime juice, a dash of sugar, or ground white pepper! Serve with cooked jasmine rice, and enjoy!
Garnishing options. Ground chili flakes, white pepper, fresh cilantro, lime wedges, and some sesame seeds. Enjoy!
Notes
- Fish sauce will work great as a stand-in for soy sauce. Most Thai dishes use fish sauce, and it adds unique Thai flavors.
- Cut the tougher vegetables like carrots, broccoli stems, and onions into thin slices for quicker cooking.
- If short on time, make the sauce ahead of time and save it in the refrigerator for up to 3 days.
- If you like nuts, add cashew for an extra nutty texture to the stir fry!
- Add 1-2 teaspoons of Golden Mountain sauce to the recipe for an even more authentic and Thai-style flavor. It's a secret ingredient to season many delicious recipes in Thai cooking!
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 15
- Cook Time: 15
- Category: Vegetarian
- Method: Stir fry
- Cuisine: Thai
Keywords: thai mixed vegetable stir fry, thai vegetable stir fry, pad pak thai recipe, pad pak roum mit, vegetable stir fry
Anna
Healthy & delicious!
★★★★★
Suwanee
Thank you, Lizie. Tasty and healthy = a big win! (:
Lizie
Love a good stir fry! Excellent receipt, Suwanee!!
★★★★★