Back
🥘
ThaiNon-veg

Pad Phak Ruam

Pad Phak Ruam — a classic thai dish made simple at home.

35 min2 serveseasy

Pad Phak Ruam is a classic protein-forward Thai recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 35 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 35 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.

The headline ingredients here are coconut milk, spring onion and cilantro. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

Share this recipe

from Cook Max
Gmail Email WhatsApp X / Twitter Facebook

Every share includes a link back to Cook Max so friends can discover more free recipes.

Nutrition · per serving

546

kcal

30g

Protein

40g

Carbs

21g

Fat

main

Ingredients

  • coconut milk2 tbsp
  • spring onion1 tsp
  • cilantro250 g
  • sticky rice100 ml
  • oyster sauce4
  • basil250 g
  • chili3 tbsp
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~7 min

    Prep all ingredients for pad phak ruam and measure them out.

  2. 2
    Step 2 ~7 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~7 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~7 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~7 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 35 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

You may also like

Browse more Thai recipes or search all recipes.

Frequently asked questions

How long does Pad Phak Ruam take to cook?
From prep to plate, Pad Phak Ruam takes about 35 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Pad Phak Ruam vegetarian?
No — this version contains non-vegetarian ingredients (coconut milk, spring onion, cilantro). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Pad Phak Ruam?
The headline ingredients are coconut milk, spring onion, cilantro. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Pad Phak Ruam?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Pad Phak Ruam?
Pad Phak Ruam pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.