Recipe: Thai Stir Fried Vegetables

Making a good vegetable stir fry is a work of art.

Madiha Hamid May 02, 2013
Thai Stir Fried Vegetables.

Every year from September till October, Thailand goes vegetarian to celebrate special religious occasions and one of their favourite dishes for that time of the year is Phad Pak Ruam Mit.

Making a good vegetable stir fry is a work of art as the sauce must compliment the vegetables without overpowering them.  The best vegetables are the ones that can absorb the sauce and fortunately, this dish can be made with most of this season’s produce.


Baby corn (Halved)

Brown onion 1/2 (diced)

Broccoli 1/2

Chopped Cabbage 1/4

Cauliflower 1 (optional)

Sliced Carrot ½

Green Peas 1/2 cup

Button Mushrooms 1/2cup

Capsicum (diced) 1

Sesame Oil 1 tbsp

Oyster Sauce 2 tbsp

Soya Sauce 1-2 tbsp

Oil 2 tbsp

Water 2 tbsp


•  Heat oil in a large open wok

•  Add onion and stir-fry on medium to high flame till they become transparent in colour.

•  Now add the sliced carrot and cook for a minute while constantly stirring.

•  Once the carrot is slightly tender, add broccoli, capsicum, baby corn, sweet peas, cabbage, capsicum, and mushrooms and stir-fry.

•  Add all the sauces, water and oils as listed in ingredients.

•  Fry till the vegetables are cooked and tender.

•  Taste the vegetables to check the balance of salt and sauces. Add more sesame oil or soya sauce according to taste.

•  Serve with white rice or simply as a starter.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves 4 people

Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called

Published in The Express Tribune, Ms T, April 28th, 2013.

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mom | 8 years ago | Reply

hi,I like the recipe it looks delicious and have small no.of sauces.I usually like these type of dishes.

madiha | 8 years ago | Reply

@Stranger: hi I took Thai cooking classes from Bangkok and also have never had thai stir fried with coconut there :) Its generally advised to use seasonal or local vegetables. The real tastes comes from use of sesame oil, oyster and soya sauce. This dish definitely has Chinese influence like many other Thai dishes.

Do try it out :)

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