The Best Quick and Easy Pad Pak Stir Fry Vegetables

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. 

Table of Contents

• What is pad pak?
• Why you will love this recipe: 
• Ingredients and substitutions: 
• How to make this recipe: 
• Chef's tips: 
• Variations and add ins: 
• How to serve: 
• How to store:
• Frequently asked questions: 
• Other recipes you will love: 
• Recipe

What is pad pak?

Pad pak, also know as pad pak ruam is a traditional Thai food dish of stir fried vegetables that is a popular dish in Asian cuisine. 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. It tastes just as good as what you would find in Thai restaurants!
• The best part is that 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. 
• This is such a versatile dish - you can make this Thai vegetable stir fry with either fresh or frozen vegetables. 
• This Thai stir-fried vegetables recipe is an easy meal 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 recipe is a great way to use up any fresh vegetables that you have in the fridge. 
• This stir fry recipe is healthy, gluten free, dairy free, vegan, paleo and Whole30. 

Ingredients and substitutions: 

For the exact measurements refer to the recipe card at the bottom of this post. You should be able to find all of these ingredients at your local grocery store.

• Stir fry vegetables - you can either cut your own fresh vegetables or buy a bag of pre-cut stir fried veggies to make this healthy Thai dish. 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 stir-fry sauce on this Thai stir fried vegetables recipe. 
• Fish sauce - to add a bit more flavour to the sauce on this healthy vegetable stir-fry. 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. 

How to make this recipe: 

Step one:

First, place all the sauce ingredients into a small 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.

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.

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. 
• Instead of coconut oil you could use sesame oil to sauté the 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, snow peas, bok choy, red bell peppers, green onions, green beans, onions, bell peppers, cauliflower etc. 
• Add some water chestnut for a little extra texture and crunch.
• Add cooked chicken, fish or tofu to turn this healthy dish into a complete meal. 

How to serve: 

You can serve this pak Thai over a side of rice including white rice, jasmine rice, basmati rice or brown rice. This delicious recipe can also be served over rice noodles or even cauliflower rice.

Pad pak ruam also makes a great side dish to serve with your favorite protein such as chicken, beef, pork or even tofu.

You could also turn it into a main dish by adding protein to the vegetables. 

How to store:

Store any leftovers of this delicious stir-fried vegetable dish in an airtight container for 4-5 days in the fridge. 

Frequently asked questions: 

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

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Recipe