Pad Pak Ruam (Thai Stir-Fried Mixed Vegetables)

Quick Thai vegetable stir-fry with a savory-salty sauce, ready in under 20 minutes. Crispy-tender vegetables with bold garlic and soy flavors.

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Ingredients

1
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
2
Hold the broccoli stem side down on the cutting board and cut the crown into pieces about the size of a large marble, keeping the stem attached so pieces don't fall apart.
3
Place each carrot on the cutting board and slice crosswise into thin coins about 1/8-inch thick, like stacking poker chips.
4
Pour 2 tablespoons of oil into a large skillet and place it over medium-high heat until the oil shimmers and slides quickly across the pan, about 90 seconds.
5
Add the minced garlic to the hot oil and stir constantly for 20 seconds until the smell becomes strongly fragrant and the garlic just turns light golden.
6
Pour in the broccoli florets and carrot coins, then stir continuously with a wooden spoon or spatula, lifting vegetables from the bottom of the pan to the top every 2 seconds.
7
Cook, stirring frequently, for 5 minutes until the broccoli turns bright green and the carrot coins are tender but still slightly firm when poked with a fork.
8
Pour the 2 tablespoons of soy sauce around the pan and stir the vegetables to coat them evenly, about 20 seconds.
9
Drizzle the 0.5 tablespoon sesame oil over the top and stir once more to combine, about 10 seconds.
10
Taste the vegetables and add more salt and pepper if needed, then divide between two plates.

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