This Pad Pak Thai is fresh, flavorful, and incredibly easy! This quick and easy meal takes less than 30 minutes from start to finish. It is packed with the best bold flavors and healthy ingredients. This dish is great for a light lunch, dinner, or healthy meal prep!

Pad Pak Thai in a white bowl with chopsticks

Why You’ll Love This Recipe

  • This Pad Pak Thai comes together quickly and easily.
  • It is great for a quick and easy meal or delicious leftovers.
  • These stir fried vegetables are a great way to eat more veggies!
  • The sauce is based off Sugar Free Stir Fry Sauce.
  • To make this Thai vegetable stir fry with frozen vegetables, thaw before use.
  • This Thai stir fry vegetables recipe is customizable. Add mushrooms, baby corn, and water chestnuts if desired.
  • This is Whole30 approved, Paleo, Gluten Free, Dairy Free, Nut Free Dairy Free and Vegan.
Stir fry vegetables in white bowl

What is Pad Pak?

Pad Pak is a dish consisting of stir-fried vegetables. It uses a Chinese cooking technique that usually involves veggies, meats, and fish. Traditionally, it is served with a side of rice. This dish is commonly served in Thai restaurants.

The sauce is similar to a stir-fry sauce. It is a very aromatic dish and has notes of garlic and sometimes ginger. This Thai vegetable stir fry is bursting with flavor.

Pad Thai is a popular dish that consists of vegetables with rice noodles, egg, fish, and bean sprouts. It is often garnished with peanuts.

While Pad Pak can include meats and/or fish, this recipe is made Vegan. That allows you to decide if you want to add a protein or leave it as is.

Ingredients & Substitutions

These are the ingredients for this pad pak Thai stir-fry. Scroll down to the recipe card below for the full recipe.

Sesame oil adds a delicious flavor. Look for one made without added sugar.

Olive oil helps cook the veggies. I also love avocado oil for this recipe.

The fresh veggies include bell peppers, carrots, broccoli, snow peas, and onion. In a pinch, use frozen veggies if needed. You can also add mushrooms if desired.

Minced garlic and fresh ginger add a load of fresh flavor.

Season with salt and pepper to taste.

Chopped green onions add freshness, color, and flavor.

For the sauce, use coconut aminos. This is the soy-free and gluten free alternative to soy sauce.

Rice vinegar adds flavor.

Chili paste and lemon juice are optional, but highly recommended.

How To Make

Step 1

First, prepare vegetables. Chop peppers, onions, and carrots into bite-sized pieces.

Fresh cut vegetables on white plate

Step 2

Add olive oil and sesame oil to a large skillet over medium heat.

Step 3

Add all veggies (including broccoli and snow peas), garlic, ginger, sea salt and pepper to skillet.

Stir fry veggies in skillet

Step 4

Sauté for 6 to 7 minutes or until veggies are soft.

Step 5

Then, add in sauce ingredients.

Step 6

Turn heat to low. Simmer for 5 to 7 minutes or until sauce has slightly thickened.

Pad Pak Thai in skillet

Step 7

Finally, remove from heat and serve Pad Pak Thai! Garnish with chopped green onions if desired.

How to Serve & Store

Serve this Pad Pak Thai once the veggies have softened.

Serve by itself, with white or brown rice, or with spaghetti squash. In addition, rice noodles work well.

Store in the fridge for up to 5 days.

Frequently Asked Questions (FAQs)

Is Pad Pak Thai healthy?

Yes, Pad Pak is a very healthy dish. It consists of vegetables, a stir fry sauce, and sometimes meat or fish.

What veggies are best for stir fry?

There are no bad veggies for stir fry! Vegetables such as carrots, broccoli, onions and bell peppers are popular stir fry veggies.

What sauce do I use?

This quick sauce is reminiscent of a stir fry sauce. Any stir fry sauce will work!

Can I add meat to this stir fry?

Yes! I suggest cooking the meat first and then setting it aside while the veggies cook. Add meat back to the pan with the sauce and simmer.

How do I store leftovers?

Store the Pad Pak Thai leftovers in an airtight container in the fridge for up to 3 days.

You May Also Like

If you make this Pak Pak Thai recipe, I would love to see it! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Whole30 Recipes page.

Sweet Addison's cookies
Pad Pak Thai in a white bowl with chopsticks

Get the Recipe: Pad Pak Thai (Stir Fried Vegetables)

This Pad Pak Thai is bursting with bold flavors! These easy stir fried vegetables are easy, healthy and delicious. This recipe is great for a light lunch or dinner, or healthy meal prep. It is Whole30 approved and Paleo.
5 from 7 votes


  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 2 red bell peppers, sliced
  • 2 large carrots, sliced into rounds
  • 3 cups broccoli
  • 1 cup snow peas
  • 1 onion, sliced
  • 2 tbsp minced garlic
  • 1 tsp fresh ginger, optional
  • pinch sea salt
  • pinch ground pepper
  • ¼ cup green onions, chopped



  • First, prepare vegetables. Chop peppers, carrots and onion into similar sized pieces (about 1 inch).
  • Then, add sesame oil and olive oil to a skillet over medium heat.
  • Add chopped veggies, broccoli, snow peas, garlic, ginger, sea salt and pepper to the skillet.
  • Sauté on medium for 6 to 7 minutes or until veggies have softened.
  • Then, add in sauce ingredients. Turn heat to low.
  • Simmer for 5 to 7 minutes or until sauce has slightly thickened.
  • Finally, remove from heat and serve. Garnish with chopped green onions if desired.


  • Chop veggies into bite sized, similar sized pieces to ensure even cooking.
  • If you don’t have sesame oil, replace with olive oil.  In that case, 2 tablespoons total of olive oil will be used.
  • Sauté until veggies have softened.
  • Simmer veggies with sauce until sauce has coated veggies and slightly thickened.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat, add Pad Pak to a skillet with a drizzle of olive oil.  Heat on low until warmed.
  • Some Pad Pak recipes include water chestnuts, baby corn, and mushrooms.  Add to the skillet if desired.
Calories: 178kcal, Carbohydrates: 24g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 728mg, Potassium: 568mg, Fiber: 5g, Sugar: 8g, Vitamin A: 7716IU, Vitamin C: 158mg, Calcium: 76mg, Iron: 2mg

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