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.
Asian inspired vegetable dishes like cauliflower vegetable fried rice, Instant Pot pad Thai, Asian coleslaw, sheet pan teriyaki chicken and veggies, and Asian cucumber salad are some of my favourite recipes, which is why I can't wait for you to make the stir fried vegetable recipe I am sharing with you today!
Table of Contents
What is pad pak?
Pad pak, also know as pad pak ruam is a traditional Thai dish of stir fried vegetables that is popular in Asia. It 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. It tastes just as good as what you would find in Thai restaurants!
- It 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 stir fry with either fresh or frozen vegetables. You can also change up the veggies to use up whatever you have in the fridge.
- You can easily add protein such as chicken, beef, fish, or tofu to turn this into a complete meal.
- This Thai vegetable stir fry recipe is healthy, gluten-free, dairy-free, vegan, paleo, and Whole30 compliant. Just like my egg roll in a bowl recipe.
Ingredients and substitutions:
- Stir fry vegetables - you can either cut your own fresh vegetables or buy a bag of pre-cut mixed vegetables to make this 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.
- Coconut oil - this is used to sauté the vegetables. You could swap this for any other oil of your choice such as sesame oil, olive oil, avocado oil, butter or ghee.
- Soy sauce or coconut aminos - you can use either of these to form the base of the stir-fry sauce on these Thai stir fried vegetables.
- Fish sauce - to add a bit more flavour to the Thai style sauce on these veggies.
- Honey or maple syrup - either of these natural sweeteners will work to sweeten the sauce on this Thai veggie stir fry and keep it refined sugar free.
- Garlic - garlic helps add flavour to these veggies.
- Ginger - ginger adds even more 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.
Recipe variations and add ins:
- To make this recipe vegan: omit the fish sauce and use maple syrup as the sweetener.
- To make Whole30 compliant: omit the honey/maple syrup from the sauce.
- Add cooked chicken, fish, beef, pork or tofu to turn this dish into a complete meal.
- To make this dish paleo: use coconut aminos and a paleo compliant fish sauce.
- 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: other great options include bok choy, green onions, and cauliflower.
- Add some water chestnuts or bean sprouts for a little extra texture and crunch.
How to make pad pak:
- Step 1: 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 2: Next, place a large pan or skillet on the stovetop on medium heat. Add the cooking oil to the wok.
- Step 3: 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 4: 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.
Top tips:
- Stir the vegetables frequently while they are cooking so they cook evenly and don't stick to the bottom of the pan.
- If you use a frozen vegetable mix the vegetables will produce more water when they cook so be sure to drain the water before you add the sauce to the pan.
How to serve:
You can serve these Thai veggies on their own or over rice including white rice, jasmine rice, rice noodles, brown rice or cauliflower rice.
Pad Pak FAQs:
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.
How should I store any leftovers?
Store any leftovers in an airtight container in the fridge for up to 5 days.
Can I freeze this recipe
I don't recommend trying to freeze these veggies. They get rather soggy when they thaw.
Other Asian recipes you will love:
Recipe
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.
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Servings: 4
Calories: 206kcal
Equipment
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
- 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.
- Instead of pre-packaged stir fry vegetables you could chop your own fresh vegetables.
- 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
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