Pad Pak Thai is a savory Thai vegetable stir fry made with tender crisp vegetables and a garlic soy sauce. Also known as Pad Pak Ram, this easy and quick recipe tastes just like takeout.
Pad Pak Thai is one of those dishes I've ordered countless times at Thai restaurants, but I really wanted a version I could make at home that actually tasted like takeout. After testing different vegetable combinations, adjusting sauce ratios, and playing with heat levels, I landed on the perfect balance of crisp vegetables and a savory sauce that coats everything perfectly without becoming watery.
If you love bold Thai flavors but want something veggie-forward, this recipe fits right in with my Roasted Thai Brussel Sprouts and my Thai Chicken Curry without Coconut Milk. They all share that same savory, slightly sweet, garlicky profile without being complicated.
Whether you're serving this as a main or alongside grilled chicken or shrimp, it's a reliable weeknight-friendly way to bring Thai-inspired flavor to your table without standing over the stove all night.
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Reasons You'll Love Pad Pak Thai
- Tender crisp veggies every single time, just like our Shrimp Chop Suey
- The sauce is packed with flavor and clings beautifully to the vegetables without becoming watery
- You can easily use ingredients you already have on hand
- Everything comes together in less than 30 minutes using one pot!
Ingredient Notes and Substitutions
Sesame oil - Vegetable, canola, or avocado oils can be used.
Vegetables - We use a variety of vegetables commonly found in stir fry, like broccoli, carrots, baby corn, bell pepper, and mushrooms, but you can use what you already have on hand. You can try using frozen stir-fry vegetables, but I recommend thawing and straining so you don't end up with a watery sauce.
Oyster sauce - If you don't have this on hand, swap for 1 tablespoon soy sauce and ½ teaspoon brown sugar.
Honey - Using hot honey adds the perfect spice. Maple syrup or agave nectar can be substituted.
Broth - Vegetable or chicken broths work best for this recipe.
Cornstarch - Arrowroot powder can be substituted, but you may need a little more since it takes a little more to have the same effect.
See the recipe card for full information on ingredients and quantities.
Allergy Notes
Gluten-free: Make this gluten-free by swapping soy sauce and oyster sauce for a gluten-free alternative like liquid aminos.
Vegan: Swap the honey for maple syrup or agave nectar and use vegetable broth. Swap the oyster sauce for 1 tablespoon soy sauce plus ½ teaspoon brown sugar.
How to Make Pad Pak Thai (Step by Step)
Step 1. Heat a wok or large skillet over medium-high heat. Add sesame oil and swirl it around to coat the bottom of the pan.
Step 2. Add minced garlic to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Step 3. Add the broccoli and carrots to the wok. Stir-fry for a few minutes until they begin to soften.
Step 4. Next, add the remaining vegetables, such as the baby corn, snow peas, red bell pepper, and mushrooms. Continue stir-frying for another few minutes until all the vegetables are tender-crisp.
Step 5. In a small bowl, mix together all the sauce ingredients.
Step 6. Pour the sauce mixture over the vegetables in the wok. Toss everything together, ensuring the vegetables are evenly coated with the sauce. Cook for another minute or two to allow the flavors to meld and the sauce to thicken.
Step 7. Remove the wok from the heat and transfer the Pad Pak Thai to a serving dish. Garnish with green onion and serve immediately.
Recipe Tips
- Use high heat. A hot pan is key. If it's not hot enough, the vegetables will steam instead of stir-fry and lose their crisp texture.
- Don't overcrowd the pan. Too many veggies can make everything soggy. You may need to cook in batches.
- Stir the sauce before adding. Cornstarch settles quickly. Giving it a quick stir will help it thicken properly.
Must Try Variations
Add Protein: Make it into a meal by stir-frying chicken, steak, or shrimp and tossing with the sauce and vegetables. This is similar to our Steak and Shrimp Stir Fry or Turmeric Black Pepper Chicken.
Toss it with noodles: Rice noodles of any kind are great with this. You may want to double the sauce if you want your noodles coated. This variation is similar to our Pho Xao.
Make It Spicy: Add some fresh chili peppers, chili flakes, chili sauce, or sriracha.
Storing, Make Ahead, and Reheating Tips
Store in the refrigerator for up to 3-4 days. Let it cool before sealing, but don't let it sit out for more than 2 hours.
Avoid freezing. The vegetables can become mushy when thawed.
To save time, chop the vegetables up to 2 days in advance. Mix the ingredients for the sauce and set aside and refrigerate it up to 3 days in advance.
Reheat in a skillet over medium heat for the best texture. Add a splash of water or broth to loosen the sauce if needed. You can microwave it in 30-second intervals until heated through.
Common Questions
Yes, they are essentially the same dish. Both refer to a Thai stir-fried mixed vegetable recipe made with tender, crisp vegetables tossed in a savory garlic-based sauce, often with soy sauce and oyster sauce.
Cook them quickly over medium-high to high heat. Don't overcrowd your pan. Add firmer vegetables first and softer vegetables later.
No. This recipe is more savory and slightly sweet. You can add spice by incorporating chilis, red pepper flakes, or chili paste.
Pad Pak is a vegetable stir-fry in a light sauce without noodles. Pad Thai is a noodle dish made with rice noodles, egg, and a sweet, tangy sauce.
More Vegetable Sides Like This
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Pad Pak Thai (Pad Pak Ruam) - Thai Vegetable Stir Fry
Equipment
- Wok or large deep skillet
Ingredients
Vegetables
- 2 tablespoons sesame oil
- 1 medium head broccoli cut into florets (about 3 cups)
- 1 large carrot thinly sliced (about 1 cup)
- 1 15 oz can baby corn drained
- 1 cup snow peas trimmed
- 1 red bell pepper sliced
- 1 cup sliced mushrooms
- 4 green onions sliced (white and green parts separated)
Sauce
- 1 tablespoon minced garlic
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons vegetable broth
- 2 teaspoons cornstarch
Instructions
- Whisk together the oyster sauce, soy sauce, honey, vegetable broth, and cornstarch in a small bowl until smooth. Set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat. Once hot, add the broccoli and carrots. Stir fry for 3 to 4 minutes until slightly tender but still crisp.
- Add the baby corn, snow peas, red bell pepper, mushrooms, and the white parts of the green onions. Continue stir frying for 2 to 3 minutes, just until the vegetables are bright and tender crisp.
- Push the vegetables to one side of the pan and add the minced garlic. Cook for about 30 seconds until fragrant, then stir everything together.
- Pour the sauce over the vegetables and stir continuously for 1 to 2 minutes, until the sauce thickens and evenly coats the vegetables.
- Remove from heat and sprinkle the green parts of the green onions over the top. Serve immediately.
Notes
- Use high heat. A hot pan is key. If it's not hot enough, the vegetables will steam instead of stir-fry and lose their crisp texture.
- Don't overcrowd the pan. Too many veggies can make everything soggy. You may need to cook in batches.
- Stir the sauce before adding. Giving it a quick stir will help it thicken properly.
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