🥦 Pad pak (Thai stir-fried vegetables)

Name: Pad pak (Thai stir-fried vegetables)
Total time: 15 min
Yield: 2
Cuisine: Thailand
Ingredients: 400 g mixed vegetables (cabbage, broccoli, carrot, baby corn, green beans), cut into bite-sized pieces; 3 garlic cloves, chopped; 1.5 tbsp oyster sauce; 1 tbsp soy sauce; 1/2 tsp sugar; 1 tbsp vegetable oil; 3 tbsp water

Origin: Thailand

180kcal

per serving · 200 g

90kcal

per 100 g

5 gProtein2.5 g / 100 g

10 gFat5 g / 100 g

18 gCarbs9 g / 100 g

Pad pak is a simple Thai stir-fry of mixed vegetables — often cabbage, broccoli, carrot, baby corn and greens — cooked quickly over high heat with garlic and seasoned with oyster sauce and soy sauce. The vegetables stay bright and crunchy, coated in a glossy, savoury sauce. It is served as a side dish with rice or alongside other dishes in a shared Thai meal.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

Not vegetarianbecause of: oyster sauce

Not veganbecause of: oyster sauce

Contains glutenbecause of: oyster sauce, soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy ⚠ Molluscs

What it is made of

mixed vegetablesgarlicoyster saucesoy sauce

Recipe

2 servings15 min

Ingredients

400 g mixed vegetables (cabbage, broccoli, carrot, baby corn, green beans), cut into bite-sized pieces
3 garlic cloves, chopped
1.5 tbsp oyster sauce
1 tbsp soy sauce
1/2 tsp sugar
1 tbsp vegetable oil
3 tbsp water

Method

Heat the oil in a wok and fry the garlic for 20 seconds.
Add the firmest vegetables first and stir-fry for 2 minutes over high heat.
Add the softer vegetables and the water and toss for 1–2 minutes more.
Season with oyster sauce, soy sauce and sugar, toss to coat and serve straight away.

How to make it lighter

Use less oil and add a splash of water to keep the vegetables from sticking.
Go light on oyster sauce, which is the main source of sugar and salt here.
Load the plate with these vegetables and keep the rice portion small.

History

“Pad pak” simply means “stir-fried vegetables” in Thai, and the dish is a staple of home cooking and casual restaurants throughout Thailand.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →