Pad Pak Ruam Kai (Thai Vegetable and Egg Stir-Fry)

Method

1. 1

   Prep all the vegetables before you start the wok — shred the cabbage, julienne the carrot, slice the mushroom, and cut the broccoli into small florets — this dish moves fast once it starts.

2. 2

   Heat half the oil in a wok over high heat, scramble the eggs softly, and set aside.

3. 3

   Add the remaining oil and the garlic, stir 20 seconds, then add the carrot and broccoli first since they take longest.

4. 4

   Stir-fry 2 minutes, then add the cabbage and mushroom and cook 2 minutes more, until just wilted but still bright.

5. 5

   Season with soy sauce, sugar and white pepper, tossing to coat evenly.

   💡 The mushrooms bring the same savory depth oyster sauce would add, so this stays genuinely meat- and shellfish-free.

6. 6

   Fold the scrambled egg back in and toss briefly to combine.

7. 7

   Serve hot over jasmine rice.