Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
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II
Description
A rapid wok stir-fry of mixed seasonal vegetables with garlic, oyster sauce, light soy sauce, and a small amount of fish sauce. Pad pak ruam is the simplest possible expression of Thai wok technique — no curry paste, no complex seasoning, just maximum wok heat and correctly timed additions of vegetables with different cooking times. Thompson covers it as a foundational technique preparation precisely because its simplicity makes the wok temperature and sequence critical: there is nothing else to hide behind.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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