About this project
Pad Pak Ruam Mit
SPICE LEVEL: NONE
PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES NUT-FREE
You can use whatever vegetables you’d like in this dish, but a mixture of different col- ors and textures gives the best results. To make it vegetarian or vegan, use vegetarian oyster sauce (made with mushrooms, sometimes labeled as “Vegetarian Stir-Fry Sauce”) or use only soy sauce. You can nd fresh or frozen baby corn in Asian grocery stores—it is worlds better than canned baby corn, so if you can nd it, give it a try! If not, canned also works.
The Better Than Takeout Thai Cookbook by Danette St. Onge
Published by Callisto Media
A Thai Cookbook for Making Your Favorite Thai Dishes in the Time It Takes to Order TakeoutThere are few cuisines that harness the balance of sweet, sour, salty, bitter, and spicy flavors better than Thai. Yet when it comes to enjoying Thai food at home, most think their only option is takeout. However, with only a few key ingredients and basic techniques, you can cook quick, delicious Thai meals that the whole family will love.From the kitchen of her family’s Thai restaurant to her mother’s homemade Thai food, Danette St. Onge knows how to make Thai food accessible to anyone with the right ingredients, a little time, and a reliable Thai cookbook (hint: it’s this one!). In The Better-Than-Takeout Thai Cookbook, Danette makes it simple to try new ingredients and learn essential techniques.As you work your way through this Thai cookbook, you’ll become more comfortable with the fundamentals of Thai cooking. The clear explanations and tried-and-true recipes offered in The Better-Than-Takeout Thai Cookbook make it easier than ever to create your favorite Thai dishes.With The Better-Than-Takeout Thai Cookbook, you’ll find:More than 100 recipes that can be made in under an hour―most requiring just 30 minutes or lessTons of tips for saving time with easy-to-find ingredients, plus recipes for making staples like curry pastes at homeMenus and instructions for how to prepare multiple dishes simultaneously―because no one orders just one dish for takeoutYou’ll enjoy the Thai dishes you love without the hassle of waiting for overpriced delivery with The Better-Than-Takeout Thai Cookbook.© 2018 Danette St. Onge / Callisto Media · Reproduced with permission.
In a large wok or skillet over medium heat, heat the vegetable oil.
Add the onion, and stir-fry until softened, about 2 minutes.
Add the baby corn, broccoli, and carrot, and continue stir-frying for another 3 minutes, stirring constantly with a wooden spoon or spatula.
Add the cabbage and snow peas, and stir-fry for 1 minute more.
Add the oyster sauce, water, soy sauce, and sesame oil, and continue stir-frying until all the vegetables are crisp-tender and evenly covered in the sauce, 2 to
4 minutes more.
Serve with Jasmine Rice.