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    Home » Vegan Recipes

    Pad Pak Thai (Stir-Fried Veggies)

    Published: Feb 12, 2023 by Tajda Ferko This post may contain affiliate links

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    Jump to Recipe

    Pad Pak Thai is SUCH a tasty & easy meal you can whip up in just 15 minutes. A great way to use up any leftover veggies.

    A bowl of pad pak thai served with noodles.
    Jump to:
    • Why I Love This Recipe
    • Ingredients
    • Steps
    • Equipment
    • Top Tips
    • FAQ
    • Variations
    • Serving
    • Storing 
    • Similar Recipes
    • 🍴Recipe
    • Pad Pak Thai (Stir-Fried Veggies)

    What is pad pak? It's a Thai take on stir-fried vegetables, usually served with a side of rice or noodles.

    Why I Love This Recipe

    • So easy to customize - pack it with all your favorite veggies
    • One pan, 15 minutes, minimal effort
    • Entirely homemade
    • So many ways to serve it - on its own, with rice, noodles, etc.
    • The leftovers keep for days

    The best part? I've prepared step-by-step photos & great expert tips to make sure you can nail this recipe on your first try!

    Ingredients

    You'll only need a few simple ingredients to make this recipe.

    All ingredients needed to make pad pak thai on a board.

    Ingredient Details

    Veggies - Use whichever frozen or fresh vegetables you like. I chose carrots, red bell peppers, mangetout & tenderstem broccoli.

    Sesame oil - Adds a nutty flavor. Can be replaced with other cooking oil like olive, coconut, and sunflower oil.

    Lemon juice - Freshly squeezed works best.

    Maple syrup - Or a different liquid sweetener such as agave syrup. You can also use brown sugar.

    Rice vinegar - For best results, use Japanese rice vinegar. Replace with white vinegar if needed (although this changes the taste a little!).

    Soy sauce - Originally, this recipe uses coconut aminos sauce. It can be a little pricey and hard to find. This is why I've subbed it for low-sodium soy sauce.

    Spices - ground ginger, chili flakes.

    In a rush? Use precut vegetables to save some extra time.

    Steps

    There are just a few super simple steps to this recipe.

    Hint - This is just a quick visual overview. Find the exact measurements & instructions at the bottom.

    A collage of images showing 4 steps of making pad pak.

    1 - In a small bowl, mix all your sauce ingredients using a whisk or a fork. Set aside.

    2 - Heat oil in a large frying pan on high heat. Once hot, add the veggies and turn down to medium heat.

    3 - Gently fry for approx. 10 minutes* until tender but not soft.

    4 - Add the sauce, stir well to heat it through & turn off the heat.

    Sprinkle with optional toppings (sesame seeds, chili flakes). Serve it with a side of rice (or noodles) & enjoy!

    * Tip - Cooking times vary depending on which veggies you’re using and how thinly you cut them.

    Equipment

    • Knife & chopping board - to cut the veggies
    • Small bowl/mug - to make the sauce
    • Frying pan/saucepan - to cook the veggies
    • Spatula - to stir

    Top Tips

    • Make sure the veggies are cut into bite-sized pieces.
    • Don't forget to stir regularly to prevent the veggies from sticking.
    • Adjust the seasoning to taste.
    • Serve with a lime wedge.
    • Add more/less ginger and chili flakes depending on your preference.
    • Serve piping hot.

    Extra tip? A great way to add more flavor & aroma is to sprinkle pad pak with cilantro/coriander before serving!

    FAQ

    Pad pak thai in a frying pan.
    What does pad mean in Thai cooking?

    It simply means 'fried'. Pad pak simply translates to stir-fried vegetables.

    How do I make sure all my veggies cook at the same time?

    Cut them into similar-sized pieces. If you use veggies that take longer to cook (like carrots), slice them extra small or thin.

    Is this recipe vegan?

    Yes.

    Variations

    You can replace the vegetables I used with practically any other veggies.

    I recommend baby corn, water chestnut, snow peas, snap peas, green onions, and green beans...

    If you use garlic, make sure to slice it, not mince it - this would make it very likely to burn.

    Serving

    A bowl of pad pak thai veggies.

    What makes pad pak one of my favorite dishes is how versatile it is.

    You can serve it with:

    • Noodles: I love rice or udon noodles.
    • Rice: Jasmine rice works well.
    • Broccoli or cauliflower rice: For a low-carb alternative to rice (& extra veggies)
    • Tofu: if you want some extra plant protein source (these miso tofu cubes are perfect for it)
    • Roasted lentils: for a light crunch & more protein
    • Nuts or seeds: sprinkle some sesame seeds on top for extra crunchiness.

    OR

    • On its own
    • As a side dish

    Storing 

    If you have any leftovers, make sure they've cooled down first. Then transfer them to an airtight container.

    Store in the fridge for 4-5 days and make sure to reheat thoroughly before serving.

    Similar Recipes

    If you love healthy & veggie-based recipes, why not try out my:

    • Bulgur Pilav
    • Tandoori Pasta
    • Rocca Salad
    • Vegan Couscous Salad

    That's all - I hope you loved this recipe!

    Got questions? I tried to make this recipe as simple & clear as possible. However, don't be afraid to get in touch if you have any questions. Simply leave a comment below.

    Made this recipe? Consider leaving a comment or star review below. It only takes a few seconds and helps more foodies find this recipe!  

    🍴Recipe

    Pad Pak Thai (Stir-Fried Veggies)

    Completely homemade pad pak thai made in less than 15 minutes. An easy way to use up leftover veggies!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 112kcal
    Author: Tajda Ferko

    Equipment

    • 1 Knife & chopping board to cut the veggies
    • 1 Small bowl/mug to make the sauce
    • 1 Large frying pan to cook the veggies
    • 1 Spatula to stir

    Ingredients

    Sauce

    • 2 tablespoon lower sodium soy sauce or coconut aminos
    • 1 tablespoon sesame oil
    • 1.5 tablespoon rice vinegar
    • 1 teaspoon lemon juice
    • 1 tablespoon maple syrup
    • 1 teaspoon ginger powder
    • red chili flakes to taste

    Veggies

    • 1 tablespoon sesame oil
    • 1.5 cups broccoli chopped
    • 1 cup carrot thinly sliced
    • ½ red bell pepper chopped
    • 2 cups mangetout
    US Cups - Metric

    Instructions

    • In a small bowl, mix all your sauce ingredients using a whisk or a fork. Set aside for later.
      2 tablespoon lower sodium soy sauce, 1 tablespoon sesame oil, 1.5 tablespoon rice vinegar, 1 teaspoon lemon juice, 1 tablespoon maple syrup, 1 teaspoon ginger powder, red chili flakes
    • Heat oil in a large frying pan on high heat. Once hot, add the veggies and turn down to medium heat.
      1 tablespoon sesame oil, 1.5 cups broccoli, 1 cup carrot, ½ red bell pepper, 2 cups mangetout
    • Gently fry for approx. 10 minutes until tender but not soft. Cooking times vary depending on which veggies you’re using and how thinly you cut them.
    • Add the sauce, stir well to heat it through & turn off the heat.
    • Sprinkle with optional toppings (sesame seeds, chili flakes). Serve it with a side of rice (or noodles) & enjoy!

    Notes

    • Make sure the veggies are cut into bite-sized pieces.
    • Don't forget to stir regularly to prevent the veggies from sticking.
    • Adjust the seasoning to taste.
    • Serve with a lime wedge.
    • Add more/less ginger and chili flakes depending on your preference.
    • Serve piping hot.
    • To serve - serve hot with noodles, rice, cauliflower rice, tofu, roasted lentils, nuts, seeds or on its own.
    • To store - keep in an airtight container in the fridge for 4-5 days.

    Nutrition

    Calories: 112kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 323mg | Potassium: 289mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6024IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 1mg

    Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.

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