Pad Pak

A black frying pan filled with stir fried asian vegetables including pea, carrots, broccoli and cabbage.

5 from 3 votes

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.

Prep Time5

Cook Time13

Total Time18

Course: Side Dish, Vegetables

Cuisine: asian, Thai

Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 206kcal

Author: Dr. Erin Carter

Equipment

Skillet or pan

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