Easy Pad Pak (Thai Vegetable Stir-Fry)
This pad pak is a healthy Thai recipe that features crisp veggies and a delicious stir-fry sauce! It's packed with salty, sweet, and umami flavors that take this simple side dish to the next level. Just 30 minutes are needed!
Servings 4
Calories 120kcal
Ingredients
Sauce
- ¼ cup low-sodium soy sauce or use coconut aminos or tamari to make it GF
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon vegetarian oyster sauce optional
- 2 cloves garlic minced
- 1 teaspoon ground ginger
- ½ teaspoon red chili flakes or chili paste optional
Vegetables
- 1 tablespoon sesame oil
- 1 medium red bell pepper slices
- 1 large carrot, sliced into rounds
- 1 medium-small head of broccoli chopped into florets
- 1 cup snow peas
- ½ cup baby corn
- 1 cup mushrooms sliced
Instructions
- First, make the sauce. In a small bowl, whisk the soy sauce, maple syrup, ground ginger, rice vinegar, red pepper flakes, and vegetarian oyster sauce (if using) until combined.¼ cup low-sodium soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 tablespoon vegetarian oyster sauce, 1 teaspoon ground ginger, ½ teaspoon red chili flakes or chili paste
- Heat a wok or a skillet over medium heat and add the sesame oil. Once sizzling, add the minced garlic and saute for 1 minute, until fragrant.1 tablespoon sesame oil, 2 cloves garlic
- Then, add the vegetables and fry for 7-8 minutes, stirring occasionally.1 medium red bell pepper, 1 large carrot,, 1 medium-small head of broccoli, 1 cup snow peas, ½ cup baby corn, 1 cup mushrooms
- Turn the heat to low and pour the sauce. Stir and cook for 4-5 more minutes, or until the vegetables are well coated and most of the liquid has cooked off.
- Finally, remove it from the heat, taste, and adjust the seasoning. Add more soy sauce for saltiness, maple syrup for sweetness, or rice vinegar for tang. Serve right away over noodles, rice, or anything you want!
Notes
Storage
- Fridge: Let the pad pak cool to room temperature then transfer to an airtight container and store in the fridge for 4-5 days.
- Freezer: Let it cool to room temperature, then transfer it to a freezer-safe container and freeze for up to 3 months.
- Add all of the sauce ingredients directly to the pan for easy cleanup.
- Use a pre-sliced package of vegetables. Either fresh or frozen works though the texture will be slightly different with frozen.
Nutrition
Serving: 1g | Calories: 120kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 595mg | Potassium: 400mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4363IU | Vitamin C: 57mg | Calcium: 35mg | Iron: 1mg