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white bowl with pad pad thai which contains broccoli, snow peas, red bell peppers, mushrooms, carrot topped with sesame seeds
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Pad Pak Thai (Pad Pak Ruam) - Thai Vegetable Stir Fry

Pad Pak Thai is a quick Thai vegetable stir fry made with tender crisp vegetables and a savory garlic soy sauce. Easy, flavorful, and better than takeout.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Thai
Diet: Vegetarian
Servings: 4 Servings
Calories: 175kcal
Author: Kate

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

Storage and Reheating: 
Keep in the refrigerator for up to 3-4 days.  Avoid freezing. 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.
 
Recipe Tips: 
  1. 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.
  2. Don’t overcrowd the pan. Too many veggies can make everything soggy. You may need to cook in batches.
  3. Stir the sauce before adding. Giving it a quick stir will help it thicken properly.
 
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.

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 471mg | Potassium: 774mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4829IU | Vitamin C: 193mg | Calcium: 105mg | Iron: 2mg