Pad – Ta Lay Recipe

Prepare all vegetables: halve baby corn lengthwise, slice mushrooms, thinly slice bell pepper and onion, julienne carrot, and slice zucchini into half-moons. Pick basil leaves from stems and mince garlic and slice shallot. If using chili, thinly slice and set aside.

In a small bowl combine light soy sauce, oyster sauce, dark soy sauce (if using), sugar, stock (or water), white pepper and fish sauce (if using). Stir until sugar dissolves. Taste and adjust — it should be savory with a touch of sweetness.

Heat wok and cook aromatics

Place a wok or large skillet over high heat. Add vegetable oil and swirl to coat. When oil is hot and shimmering but not smoking, add minced garlic and sliced shallot. Stir-fry quickly for about 15–20 seconds until fragrant but not browned.

Cook firmer vegetables

Add baby corn and julienned carrots to the wok. Stir-fry for 1½ to 2 minutes, tossing constantly so they begin to blister but remain crisp-tender.

Add remaining vegetables

Add sliced onion, bell pepper, mushrooms and zucchini. Continue stir-frying briskly 2 to 3 minutes until mushrooms release moisture and vegetables are just cooked but still have bite. If the pan becomes dry, add 1 tablespoon of stock or oil.

Add sauce and finish

Pour the prepared sauce over the vegetables and toss thoroughly to coat. Stir-fry 30–60 seconds more so the sauce reduces slightly and glazes the vegetables. Taste and adjust seasoning with a little extra fish sauce, soy, or sugar if needed.

Add basil and serve

Turn off the heat and immediately add the sweet basil leaves and sliced chili (if using). Toss quickly to wilt the basil from the residual heat. Transfer to a serving plate and serve hot with steamed jasmine rice and lime wedges on the side.