📍 Where this dish comes from: Phi Phi Islands · Maya Bay
Discover the history of this region →
Discover the history of this region →
Pad Pak Ruam is Thailand’s everyday vegetable stir-fry — a colourful medley of whatever vegetables are freshest, cooked fast and hot in a wok with garlic and oyster sauce. The high heat creates that prized wok hei — a smoky, complex flavour that cannot be replicated at lower temperatures — while leaving the vegetables with a slight crunch.
What You’ll Need
Servings: 4 servings
Calories: 185kcal
Ingredients
- 200 g broccoli florets
- 150 g baby corn halved
- 100 g snap peas
- 100 g carrots julienned
- 150 g bok choy halved
- 5 garlic cloves minced
- 3 tbsp oyster sauce (keto version)
- 2 tbsp coconut aminos
- 1 tbsp sesame oil
- 3 tbsp coconut oil
- White pepper to taste
Instructions
- Blanch broccoli and carrots 2 minutes in boiling water. Drain.
- Heat a wok to maximum heat with coconut oil.
- Fry garlic 30 seconds until golden.
- Add harder vegetables first (broccoli, carrots). Toss 2 minutes.
- Add snap peas, baby corn, and bok choy.
- Add oyster sauce, coconut aminos, and sesame oil.
- Toss vigorously 2 minutes. Season with white pepper.
Nutrition
Serving: 1serving | Calories: 185kcal | Protein: 6g | Fat: 14g | Fiber: 4g
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Health Benefits
- Broccoli contains sulforaphane, one of the most studied plant compounds for its antioxidant properties.
- Brief blanching before stir-frying preserves more vitamin C than frying from raw.
- Bok choy contains glucosinolates, plant compounds the body converts into isothiocyanates during digestion.