Pad Pak Thai (Stir Fried Vegetables)
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!
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 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.
What is Pad Pak?
Pad Pak is a dish consisting of stir fry 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.
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 as is.
How To Make
First, prepare vegetables. Chop peppers, onions and carrots into bite sized pieces.
Add olive oil and sesame oil to a large skillet over medium heat.
Add all veggies (including broccoli and snow peas), garlic, ginger, sea salt and pepper to skillet.
Sauté for 6 to 7 minutes or until veggies are soft.
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 Pad Pak Thai! Garnish with chopped green onions if desired.
Frequently Asked Questions (FAQs)
Yes, Pad Pak is a very healthy dish. It consists of vegetables, a stir fry sauce, and sometimes meat or fish.
There are no bad veggies for stir fry! Vegetables such as carrots, broccoli, onions and bell peppers are popular stir fry veggies.
This quick sauce is reminiscent of a stir fry sauce. Any stir fry sauce will work!
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.
Store leftovers in an airtight container in the fridge for up to 3 days.
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Get the Recipe: Pad Pak Thai (Stir Fried Vegetables)
- 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.
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