Pad Pak – Liven up your vegetables and make restaurant-style pad pak in just 15 minutes! The Thai stir-fried vegetables are loaded with flavor and pair perfectly with rice or protein to make it a complete meal.
WHAT IS PAD PAK RUAM?
Pad pak is a traditional Thai dish featuring stir-fried vegetables tossed in homemade stir-fry sauce. It’s common to prepare stir-fried vegetables by serving them alongside chicken, fish, or tofu.
WHAT YOU NEED TO MAKE THIS RECIPE
- Sesame Oil: Saute the vegetables in sesame, avocado, or vegetable oil.
- Garlic: I suggest using three cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Vegetables: We use a classic combination of stir fry vegetables like broccoli, carrots, snap peas, red bell peppers, mushrooms, and baby corn. If you’re pressed for time, use a frozen bag of mixed vegetables and prepare them with the pad pak sauce in the recipe card. If using frozen vegetables, drain the pan halfway through since the vegetables will release water as they defrost and cook.
- Stir Fry Sauce: Our homemade sauce combines soy sauce, oyster sauce, and Maggi Liquid Seasoning; finish it with a pop of sugar that helps the sauce coat the vegetables and sweetens the overall dish.
HOW TO MAKE PAD PAK RUAM
The full recipe with measurements is in the recipe card below.
Heat oil in a wok over medium heat. Then, add garlic and cook until aromatic, for about 30 seconds.
Add broccoli florets and carrots to the wok and simmer for 2 minutes. Then, add in the remaining vegetables and cook for 5 minutes.
Pour in the soy sauce, oyster sauce, Maggi, and water; stir to combine. Simmer untouched for 3 minutes. Then, stir in the sugar to serve.
EXPERT TIPS
- Stir the vegetables often as they’re cooking so they cook evenly and don’t stick to the bottom of the pan.
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SERVING SUGGESTIONS
- Rice: Make a bowl using jasmine rice, brown rice, coconut rice, or cauliflower rice.
- Noodles: Add sen yai (wide noodles) or sen le to the vegetables.
- Protein: Serve the vegetables with chicken, fish, shrimp, beef, pork, or tofu.
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; they will keep for three days.
- Freeze – Let the vegetables cool completely. Then, transfer it to a freezer-safe container or bag. Pad pak freezes for three months.
- Reheat – Warm the leftovers in the microwave or on stovetop.
FREQUENTLY ASKED QUESTIONS
Is Pad Pak healthy?
Pad pak is considered a healthy dish, but that varies depending on your goals. The wide range of fresh vegetables makes it high in macronutrients. However, the sugar and oyster sauce increases the overall carbs and sugar in the dish, and it’s a bit high in sodium, but paired with protein makes a complete meal.
What veggies are best for stir fry?
Use this recipe as a starting point and add vegetables you have at home. In addition to those listed in the recipe card, I love onions, cauliflower, green beans, and water chestnuts.
Can I add meat to this stir fry?
Of course! Start by seasoning and stir-frying the beef, chicken, shrimp, or tofu. Remove the meat from the pan and set it aside. Then, add the vegetables and cook according to the recipe. When they’re done, return the protein to the pan and combine it with the sauce.
Is pad pak gluten-free?
Because of the liquid Maggi seasoning, soy sauce, and oyster sauce (some brands have gluten-free), this recipe is not gluten-free. You can replace the Maggi and soy sauce with Tamari Sauce or Coconut aminos.
YOU SHOULD ALSO TRY:
- Thai Yellow Curry with Chicken
- Shrimp Panang Curry
- And more Thai favorites!
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Pad Pak (Vegetable Stir Fry)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- ½ cup broccoli florets, cut in half
- ½ cup carrots, round slice
- ½ cup snap peas, cut in half diagonally
- ½ cup red bell peppers, sliced
- ½ cup mushrooms, sliced
- ½ cup baby corn, sliced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Maggi Liquid Seasoning
- 1 tablespoon warm water
- ¼ tablespoon white sugar
- Heat oil in a wok over medium heat. Then, add garlic and cook until aromatic, for about 30 seconds.
- Add broccoli florets and carrots to the wok and simmer for 2 minutes. Then, add in the remaining vegetables and cook for 5 minutes.
- Pour in the soy sauce, oyster sauce, Maggi, and water; stir to combine. Simmer untouched for 3 minutes. Then, stir in the sugar to serve.
- Stir the vegetables often as they’re cooking so they cook evenly and don’t stick to the bottom of the pan.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Ethan
Friday 26th of May 2023
Absolutely love it!
Tressa Jamil
Friday 26th of May 2023
Thank you for taking a moment to comment and rate the recipe.
Carlos Santos
Friday 26th of May 2023
I was craving Thai and this hit the spot! The stir-fried vegetables were bursting with flavor and the meal came together so quickly. I added chicken to the vegetables to make it a complete meal.
Tressa Jamil
Friday 26th of May 2023
I love that you took the vegetable dish and added chicken. We have done that in the past too, so good!