Goong Pad Pak Ruam (Thai Stir Fried Prawns with Mixed Vegetables)
Juicy prawns with baby corn, mangetout and peppers in a garlicky Thai style sauce.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £2.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wok over a high heat. Add the garlic and chilli and fry for 15 seconds.
0 min 15 s - 2
Add the baby corn and pepper and stir fry for 3 minutes.
3 min - 3
Add the prawns and cook for 2 minutes until pink all over.
2 min - 4
Add the mangetout and pour in 90 ml of your ready made all purpose stir fry sauce (see the base recipe) and 2 tbsp water.
- 5
Toss for 1 to 2 minutes until glossy.
1 min 30 s - 6
Serve at once with rice.
Tips
- Add the quick cooking mangetout last so they stay crisp.
- Use fresh or frozen prawns, but defrost frozen ones fully first.
- A squeeze of lime at the end brightens the sauce.
Storing and freezing
Best fresh. Chill leftovers within 1 hour and use within 1 day. Reheat until steaming hot.
Questions
Can I use other vegetables?
Yes. Broccoli, courgette and green beans all suit this dish.
Can I make it vegetarian?
Yes. Swap the prawns for firm tofu and use the vegan stir fry sauce.
Is it gluten free?
Yes, as written. Check your tamari label.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.