Pad Pak Ruam Mit Recipe
One day last week, I came home from a long day at work to come across a wonderfully thoughtful care package in my mailbox full of books, homemade cookies, and clean summer squash from my parents garden. Am I a fortunate woman or what?
I used the first squash to make one of my well-known dishes from childhood, sauted squash with onions, but thought it would be nice to feature the other squash on this website online! So tonight I made a straight forward Thai-style mixed vegetable stirfry with the squash and other veggies from the local farmer’s marketplace. I determined so as to add a couple of shrimp to the dish and then cook everything very simply with fish sauce, oyster sauce, and sugar. This is such an easy way to cook veggies, but it turns out supreme every time.
INGREDIENTS
6 cloves garlic
3-4 cups of clean seasonal veggies
12-15 vast shrimp, peeled and de-veined
3-4 Tablespoons water
2 teaspoons fish sauce
2 Tablespoons oyster sauce
1 teaspoon sugar
INSTRUCTIONS
- Saute chopped garlic in oil over medium heat till that is golden brown.
- Turn the warmth to over the accurate, add the shrimp and cook till they
are pink. - Next add the cut veggies, beginning with the ones so as to take the longest to cook. Add a little water, 1 tablespoon at a time, to support steam them.
- Once the veggies are practically accomplished, add fish sauce, oyster sauce, and sugar to taste. Remove from heat quickly because the worst way to ruin clean veggies is via overcooking them! Serve with jasmine rice and enjoy!
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