Pad Pak Thai (Thai Stir-fry Vegetables)
Featuring colorful vegetables tossed in a sweet and savory sauce, this Pad Pak Thai, or Thai stir-fry vegetables, makes a great weeknight dinner! Easy to prepare and ready in 15 minutes, everyone will love this simple yet flavorful vegetable dish.
Servings: 3 servings
Calories: 93kcal
Ingredients
For the sauce
- 1 tablespoon soy sauce or tamari (use gluten-free if needed)
- 1 tablespoon oyster sauce *(regular or vegetarian)
- 1 teaspoon sesame oil
- 2 teaspoons sambal oelek or chili garlic sauce/sriracha
- 1 teaspoon coconut sugar or other granulated sugar
For stir-fry
- 3 cloves garlic minced
- 1 medium red bell pepper julienned
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 6-8 button mushrooms sliced
- 1 medium carrot sliced
- 1 cup snow peas
Instructions
- Combine all ingredients needed for the sauce. Stir to mix.
- Heat up about a tablespoon of neutral-tasting oil in a cast iron/non-stick pan over medium high heat. Once heated, add in garlic and fry for a minute, until fragrant.
- Next, add in broccoli, cauliflower, bell pepper and carrot. Saute for 3-4 minutes, or until they are partially cooked.
- Toss in snow peas and mushroom. Cook until veggies have softened to your liking, about 3-4 minutes, stirring constantly.
- Pour in stir-fry sauce and toss until everything is well combined. Remove from heat and give it a taste, adding more seasonings if needed. Your Pad Pak Thai is ready to serve!
Notes
*Oyster sauce - Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee’s stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce)
Helpful tips
- Shorten the prep process - To reduce prep work further, use frozen or pre-chopped vegetables.
- Use a large enough pan - This is to ensure that ingredients can be cooked evenly and there is sufficient room for the vegetables to move around.
- Adjust the spice level - If you have low heat tolerance, reduce the amount of sambal oelek added or omit it altogether. For a spicer dish, add some chopped bird’s eye chilies or a generous pinch of chili flakes to your pad pak.
- Storing suggestions - Leftover pad pak Thai can be refrigerated for 3-4 days. Reheat it either in the pan or microwave oven.
Nutrition
Calories: 93kcal | Carbohydrates: 16g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 542mg | Potassium: 577mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5190IU | Vitamin C: 117mg | Calcium: 56mg | Iron: 2mg
