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Pad Pak Room Mit Thai mixed vegetable stir fry on a white platter.

Pad Pak Roum Mit Thai Mixed Vegetable Stir Fry

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5 from 4 reviews

  • Author: Suwanee
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat


Pad Pak Roum Mit or Thai vegetable stir fry 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. 


  • 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.
  • 1/2 teaspoon rice vinegar
  • 2 1/2 tablespoons oyster sauce
  •  1 tablespoon light soy sauce
  • 1/2 -1 teaspoon ground white pepper. Black pepper is ok as a substitute.
  • 1 1/2 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 1/2 inch pieces.
  • 1 cup onion, thinly sliced into 1 1/2 inch pieces.
  • 1 cup pea pods, leave whole or sliced in halves
  • 1 cup cabbage, thinly sliced into 1 1/2 inch pieces.
  • 1 cup broccoli, thinly sliced into 1 1/2 inch pieces.
  • 1 cup bell peppers, thinly sliced into 1 1/2 inch pieces.
  • 1 cup mushrooms
  • 1/4 cup stock. Use unsalted stock. If not, reduce the oyster sauce and soy sauce a bit and add more towards the end if needed. 


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.
  5. Add peapods and cabbage. Stir and cook for two minutes. Add the stock and cook for 1 more minute.
  6. 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.
  7. 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!


  • 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: 10
  • Cook Time: 10
  • Category: Vegetarian
  • Method: Stir fry
  • Cuisine: Thai