Thai Pad Pak Ruam Mit

A Thai “Pad Pak Ruam Mit” ( ผัดผักรวมมิตร ) is a simple and quick wok dish made from mixed vegetables, chillies, garlic and a mixture of different sauces. As a rule, various types of cabbage such as pak kanaa, pointed cabbage, Chinese cabbage, cauliflower, normal broccoli and vegetables such as beans, carrots, tomatoes or baby corn are used. However, the type of vegetables can vary and mushrooms can also be used .

A Pad Pak Ruam Mit is therefore ideal if you have a variety of vegetables at home and want to use them to make a delicious dish. In our case , it was more like mountains of vegetables that Anne’s mum gave us at Easter. So we had a “Pad Pak Ruam Mit” with cauliflower, some Chinese cabbage, carrots, green asparagus and tinned straw mushrooms.

For the sauce mixture, I used vegetarian mushroom sauce instead of oyster sauce and completely omitted fish sauce, so this version is completely vegetarian.

Preparation

As always with stir-fried dishes, preparation is the most important thing. So first cut the cauliflower into the smallest possible florets, then slice the carrots and cut the asparagus into bite-sized pieces. After we have also cut the Chinese cabbage into small pieces, we take the straw mushrooms out of the tin and cut them in half.

Next, peel and finely chop the garlic. Then cut the Thai chillies into fine rings. Then crush the white peppercorns in a mortar. Then mix the light-coloured soy sauce with the vegetarian mushroom sauce, the sesame oil and a dash of water. Add the crushed pepper to this mixture and dissolve the palm sugar.

Now bring about one litre of water to the boil in a pan and blanch the cauliflower, asparagus and carrots in it for one to two minutes, then drain in a sieve and rinse the vegetables in cold water.

Next, heat the vegetable oil in a wok or large pan and fry the garlic until fragrant. Then add the Chinese cabbage and Thai chillies and fry briefly. Then add the vegetables, which are also fried briefly.

Then deglaze with the sauce, reduce the heat slightly and simmer everything together for about two minutes. The finished “Pad Pak Ruam Mit” can then be served with jasmine rice.