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Stir-Fried Broccoli with Ginger and Thai Oyster Sauce

Thai Vegetable Stir-Fry | Pad Pak Ruam

  • Author: Sherri Pengjad
  • Total Time: 20
  • Yield: 4 1x


Are you looking for an easy to make, but also authentic Thai vegetable stir-fry? This recipe for Thai stir-fried broccoli with ginger and Thai oyster sauce is made for you!


  • 23 tbsp. cooking oil
  • 2 in. piece of ginger, peeled and finely chopped (optional)
  • 1 shallot, sliced into strips
  • 5 garlic cloves, finely chopped
  • 2 small stalks of broccoli, cut into bite-size pieces (or veggie of choice)
  • 1 red pepper, sliced into bite sized strips (or veggie of choice)
  • 23 tbsp., to taste, Thai Oyster Sauce
  • 23 tsp., to taste, Fish Sauce
  • 12 tsp., to taste, sugar
  • a few dashes of White Pepper Powder


  1.  Bring a pot of water to boil, and add salt to make it taste salty. Add all the vegetables, and cook for only about 15-30 seconds so they lose just a bit of the rawness, but are still crunchy.
  2. Drain them, and reserve ¼ cup of the blanching liquid.
  3. Warm the cooking oil over high heat in a wok.
  4. Once the oil is almost smoking, add the garlic, ginger and shallot. Take the wok off the heat for a moment to stir it all up until it smells amazing.
  5. Return to heat and toss in the broccoli and red pepper.
  6. Add the oyster sauce,  fish sauce and sugar to taste.
  7. Stir-fry the broccoli until it’s a vibrant green and crisp, adding blanching liquid at the end to help make the brown sauce.
  8. Turn off the heat and sprinkle on white pepper to taste.
  9. Serve with steamed Jasmine rice, and any Thai main entrees like Thai Cashew Chicken! Enjoy!


Feel free to add tofu or meat of your choice to make this a main dish!

Need some more veggie ideas? The most common Thai vegetables used in Pad Pak are:
Chinese broccoli
baby corn
oyster mushrooms
snow peas

But really Thai cooks will use 2.5 cups or so of whatever they have on hand.

If you want to make Vegetarian Thai Vegetable Stir-Fry:

Use vegetarian oyster sauce, which is usually made from mushrooms.
Leave out the fish sauce and use Thai thin soy sauce instead.

  • Prep Time: 10
  • Cook Time: 5
  • Category: Vegetable Side Dish
  • Method: Stir-Fry
  • Cuisine: Thai

Keywords: thai vegetable, thai vegetable stir-fry, thai vegetables stir-fry, pad pak ruam, thai vegetables brown sauce, thai vegetable recipe, pad pak, thai vegetable authentic