40min 4 ppl
Pad Pak Ruam Mit with Oyster Sauce
23 minutes
4 people
Medium31–60 min or 7–12 steps
23 min · 7 steps
Medium: 31–60 min or 7–12 steps
130 kcalper person
Protein 5g
Carbs 13g
Fats 7g
About this dish
Chinese broccoli, carrots, sugar snap peas and mushrooms are stir-fried hard and fast, finished with beansprouts and a glossy oyster sauce glaze. A quick, all-purpose Thai vegetable side.
Allergy Info
Gluten, Soya, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Chinese broccolicut into 5cm lengths200 g
- Carrotspeeled and thinly sliced on the diagonal150 g
- Sugar Snap Peastrimmed150 g
- Chestnut mushroomssliced150 g
- Beansprouts100 g
- Garlic clovesfinely chopped4
Dried Goods
- Sugar1 tsp
- Water2 tbsp
Oils & Condiments
- Oyster sauce3 tbsp
- Light soy sauce1 tbsp
- Vegetable Oil2 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Cut the Chinese broccoli into 5cm lengths, thinly slice the carrots on the diagonal, trim the sugar snap peas and slice the mushrooms.
Approx. 8 minutes
2
Finely chop the garlic.
Approx. 2 minutes
3
In a small bowl, stir together the oyster sauce, light soy sauce, sugar and water.
Approx. 2 minutes
4
Heat the vegetable oil in a wok over high heat until shimmering, then add the garlic and stir-fry for 30 seconds until fragrant.
Approx. 2 minutes
5
Add the carrots and stir-fry for 2 minutes, then add the Chinese broccoli, sugar snap peas and mushrooms and stir-fry for 3 minutes until the broccoli stalks are just tender-crisp.
Approx. 5 minutes
6
Add the beansprouts and the sauce mixture, and toss for 2 minutes until the vegetables are coated and glossy.
Approx. 2 minutes
7
Transfer to a serving plate.
Approx. 2 minutes
