Name: Pad Phak Ruam Mitr (Stir Fried Vegetables)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Nam prik pao (roasted chili; 1 c Broccoli florets; 1/2 c Cauliflower florets; 1 c Chinese leaves sliced; 1/2 c Prik chi fa (Thai; 1 tb Palm sugar; 1 c Bean sprouts; 2 tb Lime juice; 1/2 c Carrots sliced; 1/4 c Snow peas; 1 tb Light soy sauce; 1/4 c Shallots sliced; 1/4 c Mushrooms sliced

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INGREDIENTS

1 tb Nam prik pao ; (roasted chili
1 c Broccoli ; florets
1/2 c Cauliflower ; florets
1 c Chinese leaves ; sliced
1/2 c Prik chi fa ; (Thai
1 tb Palm sugar
1 c Bean sprouts
2 tb Lime juice
1/2 c Carrots ; sliced
1/4 c Snow peas
1 tb Light soy sauce
1/4 c Shallots ; sliced
1/4 c Mushrooms ; sliced

Servings

INSTRUCTIONS

Ruam mitr means "everything in together", and literally this refers both to the cooking style, where all the ingredients to be cooked are added together, and the selection of ingredients, which most typically consists of selecting a little of all the veggies in your store cupboard. method: Heat a little peanut oil in a wok or skillet over medium heat, and stir in the nam prik pao and soy sauce. When mixed and aromatic, add all the other ingredients except the sugar and bean sprouts. Stir fry until just cooked (the vegetables should still be crispy), tasting for balance. Add sugar to taste. If the mixture becomes too dry, add a little water. If it remains too wet, add a little arrowroot powder to thicken the sauce. Remove from the heat, stir in the bean sprouts, and serve with steamed white rice Posted to CHILE-HEADS DIGEST V3 #171 Date: Thu, 28 Nov 1996 13:06:34 +0700 From: "Col. I.F. Khuntilanont-Philpott"

NOTES

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Pad Phak Ruam Mitr (Stir Fried Vegetables)

1 tb Nam prik pao (roasted chili
1 c Broccoli florets
1/2 c Cauliflower florets
1 c Chinese leaves sliced
1/2 c Prik chi fa (Thai
1 tb Palm sugar 
1 c Bean sprouts 
2 tb Lime juice 
1/2 c Carrots sliced
1/4 c Snow peas 
1 tb Light soy sauce 
1/4 c Shallots sliced
1/4 c Mushrooms sliced

Ruam mitr means "everything in together", and literally this refers both to  the cooking style, where all the ingredients to be cooked are added  together, and the selection of ingredients, which most typically consists  of selecting a little of all the veggies in your store cupboard.    method: Heat a little peanut oil in a wok or skillet over medium heat, and  stir in the nam prik pao and soy sauce. When mixed and aromatic, add all  the other ingredients except the sugar and bean sprouts.    Stir fry until just cooked (the vegetables should still be crispy), tasting  for balance. Add sugar to taste. If the mixture becomes too dry, add a  little water. If it remains too wet, add a little arrowroot powder to  thicken the sauce.    Remove from the heat, stir in the bean sprouts, and serve with steamed  white rice  Posted to CHILE-HEADS DIGEST V3 #171    Date: Thu, 28 Nov 1996 13:06:34 +0700    From: "Col. I.F. Khuntilanont-Philpott" <colonel@korat1.vu-korat.ac.th>

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 4

Calories: 74
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 307.2mg		11 %
Potassium 390.1mg		10 %
Total Carbohydrate 15.8g		5 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 13.9g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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