---
title: Pad Pak Ruam Kai (Thai Vegetable and Egg Stir-Fry)
servings: 4
prep time: 12 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/thai-vegetable-egg-stir-fry
---

Gather @vegetable oil{3%tbsp}.

Prep all the vegetables before you start the wok — shred the @cabbage{200%g}, julienne the @carrot{1}, slice the @mushroom{150%g}, and cut the @broccoli{150%g} into small florets — this dish moves fast once it starts.

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

Add the remaining oil and the @garlic{3%clove}, stir 20 seconds, then add the carrot and broccoli first since they take longest. ~{20%seconds}

Stir-fry 2 minutes, then add the cabbage and mushroom and cook 2 minutes more, until just wilted but still bright. ~{4%minutes}

Season with @soy sauce{3%tbsp}, @sugar{1%tsp} and @white pepper{0.25%tsp}, tossing to coat evenly.

Fold the scrambled @egg{4} back in and toss briefly to combine.

Serve hot over @jasmine rice{300%g}.