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Thai Stir-Fried Vegetables, 'Pad Phak Ruam Mitr'

Thai Stir-Fried Vegetables, 'Pad Phak Ruam Mitr'

Ruam mitr means "everything mixed together" and in this recipe feel free to use any seasonal vegetables. We like this as a pure vegetarian recipe but you can substitute oyster sauce instead of soy sauce for a non-vegetarian version.


For 4 Person(s)


  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon Chile Oil
  • 1 Tablespoon Coarsely Chopped Garlic
  • 1 Cup Broccoli Florets
  • 1/2 Cup Cauliflower Florets
  • 1/4 Cup Shallots, Sliced
  • 3 Tablespoons Water
  • 1/2 Cup Carrots, Sliced
  • 1/2 Bell Pepper, Sliced
  • 1/4 Cup Snow Peas
  • 1/4 Cup Mushrooms, Sliced
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Palm Sugar
  • 1 Cup Spinach Leaves
  • 1/2 Teaspoon Thai Pepper Powder
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Method for Thai Stir-Fried Vegetables, 'Pad Phak Ruam Mitr'

Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice

Stir fried vegetables pad phak ruam mitr

Stir fried vegetables pad phak ruam mitr

Ingredients assembled

Ingredients assembled



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