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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!
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