Pad Pak Thai (Stir-Fried Veggies)

Name: Pad Pak Thai (Stir-Fried Veggies)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tbsp lower sodium soy sauce (or coconut aminos); 1 tbsp sesame oil; 1.5 tbsp rice vinegar; 1 tsp lemon juice; 1 tbsp maple syrup; 1 tsp ginger powder; red chili flakes (to taste); 1 tbsp sesame oil; 1.5 cups broccoli (chopped); 1 cup carrot (thinly sliced); ½ red bell pepper (chopped); 2 cups mangetout

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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.

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Why I Love This Recipe
Ingredients
Steps
Equipment
Top Tips
FAQ
Variations
Serving
Storing
Similar Recipes
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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.

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

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

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.

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.

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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.

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