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–+ servings
Pad Pak in a serving bowl.

Pad Pak

Tressa Jamil
Make easy pad pak with a delicious homemade sauce in 15 minutes! The Thai stir-fried vegetables pair perfectly with rice, chicken, tofu, and shrimp.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Lunch, Side Dish
Cuisine Thai
Servings 6 Servings
Calories 89 kcal
Equipment
Ingredients
  
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1 cup broccoli florets, cut in half
  • 1 cup mushrooms, sliced
  • ½ cup carrots, round slice
  • ½ cup snap peas, cut in half diagonally
  • ½ cup red bell peppers, sliced
  • ½ cup baby corn, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon warm water
  • 1 teaspoon white sugar
  • Thai chiles, for garnish
Instructions
 
  • Heat the cooking oil in a wok over medium-high heat. Add the broccoli florets and carrots to the wok and cook for 2-3 minutes. Then, add the remaining vegetables and cook for 5 minutes. Remove the vegetables and set them aside.
    Then, add the remaining vegetables and cook for 5 minutes. Remove the vegetables and set them aside.
  • Add garlic to the same wok and cook for 30 seconds. Combine the soy sauce, oyster sauce, rice wine vinegar, and water in a small bowl and pour into the wok. Stir to combine, then cook for 30 seconds before adding the sugar. 
  • Return the vegetables to the wok and stir them into the sauce. Transfer to a serving bowl, and enjoy!
Notes
Expert Tips: 
  • You might want to add the vegetables all at once, but I prefer adding vegetables that take longer to cook before adding the others; this way, none of the vegetables become overcooked.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 89 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Sodium: 264 mg | Potassium: 235 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 2409 IU | Vitamin C: 37 mg | Calcium: 21 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!