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    Home » Uncategorized

    Pad Pak

    Published: May 9, 2022 · Modified: Sep 3, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    a pad pak recipe in a pan
    a pan of thai stir fried vegetables
    a pan full of pad pak
    Pad pak vegetables in a pan

    This is the best Pad Pak recipe! It's so easy to make and these stir fried vegetables have the most amazing flavour. Made with fresh stir fry veggies and a healthy homemade stir fry sauce this easy recipe takes less than 15 minutes to cook. You'll also love that it's vegan, gluten free and dairy free too. 

    Stir fried asian vegetables in a black pan with a striped towel beside it.

    What is pad pak?

    Pad pak, also know as pad pak ruam is a traditional Thai dish of stir fried vegetables. It uses an Asian cooking method and can be made with vegetables, meat, and fish. 

    Why you will love this recipe: 

    • This pad pak thai recipe is full of flavour with the most delicious homemade pad pak sauce recipe. 
    • This recipe is so quick and easy to make! 
    • It takes less than 15 minutes to cook so it's great for those busy weeknight meals. 
    • You can make this Thai vegetable stir fry with either fresh or frozen vegetables. 
    • This Thai stir fry vegetables recipe is easy to modify - feel free to add other veggies such as mushrooms, baby corn, and water chestnuts if desired.
    • You can easily add protein such as chicken, beef, or tofu to turn this into a complete meal. 
    • This stir fry recipe is healthy, gluten free, dairy free, vegan, paleo and Whole30. 

    Ingredients and substitutions: 

    ingredients for making pad pak stir fry in bowls
    • Stir fry vegetables - you can either cut your own fresh vegetables or buy a bag of pre-cut stir fried veggies to make this recipe. I normally make this recipe with broccoli, carrots, sugar snap peas, bell peppers and corn but you can easily change up the vegetables to make this dish your own. 
    • Soy sauce or coconut aminos - you can use either of these to form the base of the sauce on this Thai stir fried vegetables recipe. 
    • Fish sauce - to add a bit more flavour to the sauce. If you are vegan you will need to omit the fish sauce from the recipe. 
    • Honey or maple syrup - either of these natural sweeteners will work to make this stir fry veggie sauce. 
    • Garlic - garlic is a great aromatic for adding taste and flavour to this sauce recipe. 
    • Ginger - ginger adds some delicious flavour and a little spice to this recipe. 
    • Chili flakes - to add just a bit of heat to the sauce on this veggie recipe. You can easily omit these if you want a more mild stir fry sauce. 

    Variations and add ins: 

    • To make this recipe vegan omit the fish sauce and use maple syrup as the sweetener. 
    • To make this recipe Whole30 compliant, omit the honey/maple syrup from the sauce.
    • To make this dish paleo, be sure to use coconut aminos and a paleo compliant fish sauce. 
    • Instead of pre-packaged stir fry vegetables you could chop your own fresh vegetables. 
    • To make it less spicy, reduce the amount of chili flakes or omit them.
    • To make it more spicy, increase the amount of chili flakes. 
    • Feel free to use whatever fresh vegetables you like for this recipe including broccoli, carrots, onions, bell peppers, cauliflower etc. 
    • Add cooked chicken, fish or tofu to turn this into a complete meal. 

    How to make this recipe: 

    Step one: 

    First, place all the sauce ingredients into a bowl and stir well to combine. Then set the sauce aside while you start making the vegetables. 

    Step two: 

    Next, place a large pan or skillet on the stovetop on medium heat. Add the cooking oil to the wok. 

    Step three: 

    Once the oil is melted and the pan is hot, add the fresh, chopped vegetables to the pan. Cook the veggies for approximately 10 minutes, stirring regularly so the vegetables cook evenly.

    Step four: 

    Once the vegetables are tender, add the sauce to the pan and stir the veggies to coat them in the stir fry sauce. Cook everything for another 1-2 minutes. Then remove the pan from the heat and let it cool for a few minutes before serving.

    Step by step directions for making a pad pak recipe.

    Chef's tips: 

    • Stir the vegetables frequently while they are cooking so they cook evenly and don't stick to the bottom of the pan. 
    • Store any leftovers in an air tight container for up to 7 days in the fridge. 

    How to serve: 

    • Serve this pak thai over white rice. 
    • Serve over noodles to make pak thai noodles. 
    • Serve pad pak ruam as a side dish with your favorite protein such as chicken, beef, pork or even tofu.
    Thai stir fried vegetables in a black pan with a striped towel beside it.

    Frequently asked questions: 

    How many calories does pad pak have?

    The calories in pad pak will vary from recipe to recipe but this healthy pad pak recipe has 206 calories per serving with 7 grams of fiber, 9 grams of protein and 30 grams of carbs. 

    What is pad pak chicken? 

    Pad pak chicken is stir fried vegetables with cooked chicken. It is a Thai dish that can also be made with fish. 

    Other recipes you will love: 

    • Healthy teriyaki chicken and broccoli 
    • Teriyaki chicken stir fry sheet pan meal
    • Teriyaki broccoli and peppers
    • Healthy pad Thai
    • Asian coleslaw

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Pad Pak

    You will love this healthy Thai stir fried vegetables recipe. It's so easy to make in just 15 minutes and is full of delicious Asian flavour from the homemade stir fry sauce.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish, Vegetables
    Cuisine: asian, Thai
    Prep Time: 5 minutes minutes
    Cook Time: 13 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 4
    Calories: 206kcal
    Author: Dr. Erin Carter

    Ingredients

    Vegetable Ingredients

    • 2 tablespoon coconut oil (or other cooking oil of choice)
    • 24 ounces package stir fry vegetables (680 grams)

    Sauce Ingredients

    • 1/2 cup soy sauce or coconut aminos
    • 1 tablespoon fish sauce
    • 1-2 tablespoon honey or maple syrup
    • 1 clove garlic, crushed
    • 1 teaspoon ground ginger
    • 1/2 teaspoon chili flakes

    Instructions

    • Place all the sauce ingredients in a bowl and stir well to combine. Set the sauce aside.
    • Place a large pan on the stovetop on medium heat. Add the coconut oil.
    • Once the oil is melted, add all the fresh, chopped vegetables to the pan. Cook for ~10 minutes, stirring regularly so the vegetables cook evenly.
    • When the vegetables are tender, add the sauce to the pan and stir the veggies to coat them in the stir fry sauce.
    • Cook for another 1-2 minutes. Then remove the pan from the heat and let cool for a few minutes before serving.

    Notes

    1. To make this recipe vegan omit the fish sauce and use maple syrup as the sweetener. 
    2. To make this recipe Whole30 compliant, omit the honey/ maple syrup from the sauce.
    3. Instead of pre-packaged stir fry vegetables you could chop your own fresh vegetables. 
    4. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 206kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2058mg | Potassium: 452mg | Fiber: 7g | Sugar: 5g | Vitamin A: 8712IU | Vitamin C: 18mg | Calcium: 53mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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