| 2 | tb | Kratiem (garlic); sliced thinly |
| 2 | tb | Khing (ginger); julienned thinly |
| 2 | tb | Prik ki nu daeng (red Birdseye chilis); julienned |
| 2 | tb | Prik ki nu (green Birdseye chilis); julienned |
| 1/4 | c | Hom daeng (shallots/purple onions) sliced thinly |
| 1/4 | c | Bean sprouts |
| 1/4 | c | Snow peas |
| 1/4 | c | Mooli (Chinese white raddish); sliced thinly |
| 1/4 | c | Water chestnuts; sliced |
| 1/4 | c | Prik yuet (Thai sweet chilis); sliced |
| 1/4 | c | Sliced mushrooms |
| 1/4 | c | Cauliflower florets |
| 1/4 | c | Broccoli florets |
| 1/4 | c | Asparagus tips |
| 2 | c | Fried tofu |
| 2 | tb | Light soy sauce |
| 2 | tb | Dark sweet soy sauce |
| 2 | tb | Mushroom soy sauce |
| 1 | tb | Corn starch; dissolved in a little water |
| | Freshly ground black pepper to taste |
