Lunch · 20 min · thai

Pad Pak Ruam (Stir-Fried Mixed Vegetables)

This is the kind of Thai lunch you’ll make on repeat — broccoli and carrots, 20 minutes, big payoff. The macros do the talking: 10g protein, 30g carbs, and 9g fat in every 216-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Broccoli
• 2 Carrots
• 1 8-oz can Baby corn
• 1 15-oz can Straw mushrooms
• 1 cup Snow peas
• 4 cloves Garlic
• 2 tbsp Mushroom stir-fry sauce
• 1 tbsp Soy sauce
• 2 tbsp Vegetable oil

Steps

1. Cut everything into bite-size pieces, keeping the broccoli florets small so they cook fast. In a stir-fry, uniform size is uniform doneness.
2. Heat the wok until smoking, add 2 tablespoons of oil, and stir-fry the garlic for 15 seconds, just until golden, not brown. Burnt garlic ruins the whole pan.
3. Add the carrots and broccoli first, stir-fry 2 minutes, then the baby corn, mushrooms, and snow peas. Keep everything moving; the wok should sound like applause.
4. Splash in the mushroom stir-fry sauce and soy sauce around the hot edge of the wok so they caramelize on contact, then toss to glaze every vegetable.
5. Serve immediately. Stir-fried vegetables wait for no one, and the colors are at their brightest in the first five minutes off the heat.

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