Thai Stir Fried Vegetables
Experience the vibrant flavors of Thailand with this quick and easy Thai Stir Fried Vegetables recipe, a colorful medley of fresh ingredients brought to life in just 25 minutes! Featuring crunchy broccoli, sweet red bell peppers, crisp sugar snap peas, and fragrant basil, this dish is elevated with a savory sauce of soy, oyster, and fish sauces, balanced by a touch of lime juice and brown sugar. Perfect for weeknight dinners, this gluten-free and customizable stir-fry pairs wonderfully with jasmine rice or noodles. Whether you’re craving bold flavors or a wholesome vegetarian option, this Thai-inspired recipe delivers a mouthwatering blend of textures and tastes with every bite. Plus, the optional crushed red pepper flakes add just the right kick for spicy food lovers!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Yellow onion, sliced
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 large Carrot, thinly sliced
- 1 cup Sugar snap peas
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Fish sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 1 handful Fresh basil leaves
- 0.5 teaspoon Crushed red pepper flakes (optional)
Instructions
Heat a large wok or skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
Add the sliced onion and continue to stir-fry for 1-2 minutes until slightly translucent.
Toss in the red bell pepper, broccoli florets, and carrot slices, and stir-fry for another 3-4 minutes until the vegetables start to soften.
Add the sugar snap peas and stir-fry for another 2-3 minutes, keeping the vegetables crisp and vibrant.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, brown sugar, and lime juice until well combined.
Pour the sauce mixture over the vegetables and toss to coat evenly. Stir-fry for an additional 1-2 minutes to allow the flavors to meld together.
Remove the wok or skillet from heat, and add the fresh basil leaves, tossing gently until they wilt slightly.
If desired, sprinkle with crushed red pepper flakes for a bit of heat.
Serve hot as a standalone dish or alongside steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
