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
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet or wok over medium-high until it shimmers, about 60 seconds.
Step 2
Add garlic and chili flakes, stir for 30 seconds until fragrant.
Step 3
Add all vegetables and stir-fry continuously for 5–6 minutes until tender-crisp and edges char slightly.
Step 4
Pour soy sauce over vegetables and toss to coat, stirring for 30 seconds.
Step 5
Squeeze lime juice over top, give one final toss.
Step 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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