20-Min Thai Stir-Fried Vegetables
A blazing-fast one-pan pad pak ruam with garlic, soy, and a whisper of chili heat. Tender-crisp vegetables tossed in a savory sauce that tastes like takeout.
- Total time
- 18 min
- Servings
- 2
- Calories
- 145
- Protein
- 4g
quickcasualthaivegetarianvegandairy-freecrispytender
Ingredients
- 4 cups, chopped mixed vegetables (broccoli florets, bell pepper, snap peas, carrots, baby corn)
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp neutral oil (vegetable or peanut)
- ¼ tsp red chili flakes
- ½ whole lime (juiced)
Instructions
- 1
Heat oil in a large skillet or wok over medium-high until it shimmers, about 60 seconds.
- 2
Add garlic and chili flakes, stir for 30 seconds until fragrant.
- 3
Add all vegetables and stir-fry continuously for 5–6 minutes until tender-crisp and edges char slightly.
- 4
Pour soy sauce over vegetables and toss to coat, stirring for 30 seconds.
- 5
Squeeze lime juice over top, give one final toss.
- 6
Serve immediately over rice or with crispy noodles.
Tools you’ll need
- large skillet or wok (12-inch preferred)
- cutting board
- chef's knife
- wooden spoon or wok spatula
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