Pad Pak Ruam Mit

Crispy vegetables coated in a glossy, translucent sauce. Toasted garlic provides depth, while oyster sauce binds everything with a strong umami profile.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 240
• Protein: 19 g
• Carbs: 10 g
• Fat: 12 g

Ingredients

• 300 g Shrimp ( peeled )
• 200 g Broccoli ( in small florets )
• 1 piece Carrot ( sliced on the bias )
• 100 g shiitake mushroom ( sliced )
• 100 g Snow peas ( trimmed )
• 3 piece Garlic ( minced )
• 3 tbsp Peanut oil
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp Brown sugar
• 100 g Baby corn ( halved lengthwise )

Instructions

1. Vegetable preparation

   Slice the carrots into very thin diagonal rounds. Break the broccoli into small, even-sized florets to ensure uniform cooking. Cut the baby corn in half lengthwise. Finely mince the garlic.

2. Sear garlic and proteins

   Heat the peanut oil in a wok or large skillet until smoking. Add the garlic and shrimp. As soon as the garlic is fragrant and starts to golden, remove the shrimp to avoid overcooking.

3. Stir-fry on high heat

   Add the carrots, broccoli, shiitakes, snow peas, and baby corn. Stir-fry vigorously without stopping. The vegetables should remain crisp-tender and keep their bright color.

4. Bind the sauce

   Return the shrimp to the pan. Pour in the soy sauce, oyster sauce, and brown sugar. Mix until the sauce coats every vegetable. If it's too dry, add a tablespoon of water to deglaze the juices.

Chef's tips

• The secret is heat: the wok must be scorching to sear without boiling.
• Don't overcrowd the wok; cook in two batches if necessary to maintain the sear.

Storage

Eat immediately to preserve the crunch. Keeps for 24 hours in the fridge, but vegetables will lose their texture.