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.
Ingredients
- 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
Sauce
- ½ cup coconut aminos, see note
- 1 tbsp rice vinegar
- 1 tsp chili paste, optional
- ¼ tsp lemon juice, optional
Instructions
- 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.
Notes
- 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