Pad Pak Thai (Stir Fried Vegetables)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
178 kcal
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Course
Main Course
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Cuisine
Thai
Pad Pak Thai (Stir Fried Vegetables)
Description
Pad Pak Thai showcases a colorful mix of fresh vegetables including red peppers, carrots, broccoli, snow peas, and onions sautéed in sesame and olive oil. The vegetables are cut into similar-sized pieces, promoting even cooking and a tender yet crisp texture. After lightly softening in the pan, they are simmered with a sauce made of coconut aminos, rice vinegar, and optional chili paste and lemon juice, which adds a nuanced depth of flavor with a mild tang and slight heat.
The stir-frying method preserves the individual textures and colors of the vegetables while allowing the sauce to coat them evenly. Sesame oil contributes a toasty aroma distinctive to many Asian dishes.
This dish can be served warm, enhanced by a garnish of chopped green onions. It works as a vibrant side or a vegetable-centric main course. Leftover Pad Pak can be reheated gently in a skillet with a little olive oil to restore tenderness and flavor.
Chopping all vegetables into similarly sized pieces helps ensure uniform cooking. Sesame oil can be substituted with olive oil if needed, in which case the recipe uses 2 tablespoons of olive oil total. Optional vegetables like mushrooms or baby corn may be added according to preference.
Ingredients
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 bell pepper sliced, red
- 2 carrot sliced into rounds, large
- 3 cups broccoli
- 1 cup snow peas
- 1 onion sliced
- 2 tbsp garlic minced
- 1 tsp ginger optional, fresh
- pinch salt sea salt
- pinch black pepper ground
- ¼ cup green onions chopped
Sauce
- ½ cup coconut aminos see note
- 1 tbsp rice vinegar
- 1 tsp chili paste optional
- ¼ tsp lemon juice optional
Instructions
- First, prepare vegetables. Chop peppers, carrots and onion into similar sized pieces (about 1 inch).
- Then, add sesame oil and olive oil to a skillet over medium heat.
- Add chopped veggies, broccoli, snow peas, garlic, ginger, sea salt and pepper to the skillet.
- Sauté on medium for 6 to 7 minutes or until veggies have softened.
- Then, add in sauce ingredients. Turn heat to low.
- Simmer for 5 to 7 minutes or until sauce has slightly thickened.
- Finally, remove from heat and serve. Garnish with chopped green onions if desired.
Notes
- Cut all vegetables into bite-sized pieces of similar size for even cooking.
- If sesame oil is unavailable, use 2 tablespoons olive oil total as a substitute.
- Sauté vegetables until softened but still retaining some crispness.
- Simmer with sauce until it thickens slightly and coats the vegetables well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a drizzle of olive oil.
- Feel free to add vegetables such as water chestnuts, baby corn, or mushrooms as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 728mg | 30% |
| Potassium | 568mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 7716IU | 154% |
| Vitamin C | 158mg | 176% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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