This tasty pad pak recipe is an easy 15-minute weeknight meal. Served over white rice or by itself, this delicious dinner is healthy, gluten-free, and family-friendly! Best part? Options for vegan stir fry sauce & using frozen stir fry vegetables are included!

a close up of a black cast iron skillet with stir fried veggies sautéed in stir fry sauce.

What Makes This Recipe Great

It’s not always easy to get dinner prepped, ready, and on the table during those busy weeknights. I’m all about quick, easy, and healthy weeknight meals that require little prep and even less cleanup! Enter, this delicious Pad Pak recipe! Pad Pak simply means “stir-fried vegetables”, which means you’re getting a veggie-packed meal that even the kids will love!

Complete with homemade stir fry sauce, and endless serving options, this meal will be a recipe rotation staple in no time!

How to Make This Recipe

various ingredients for this pad pak recipe labeled by name

Ingredient Notes

Vegetables: I get this pre-cut veggie mix at Trader Joe’s in the produce section! You can also buy a pack of frozen stir fry vegetables – just check the labels to make sure that they haven’t included any additives or pre-made sauce ingredients. We just need the veggies! And of course you can chop up your own.

Coconut Aminos: You can find these at Trader Joe’s, Sprouts, and other local grocery stores.

Rice Vinegar: Rice vinegar is super easy to find at any local grocery store.

Minced Garlic: You can use a jar of minced garlic or mince your own from fresh garlic cloves.

Olive Oil: You can also substitute coconut oil or avocado oil.

Powdered Ginger: You can also use fresh ginger if you prefer.

Fish Sauce: If you are vegan, eliminate this ingredient to make vegan stir fry sauce and simply add in 1/2 tsp sea (or more to taste)!

Sesame Oil: You can find this in the Asian foods section at your local grocery store, or in the oils section. Try both!

a white bowl with stir fry sauce being whisked by hand

Step by Step

  1. Make the Sauce: Mix up the coconut aminos, fish sauce, sesame oil, and rice vinegar in a small bowl and set aside.
  2. Get your skillet ready: Heat the olive oil in a large cast-iron skillet or wok over medium heat. Add in the vegetables.
  3. Saute: Add the minced garlic and ginger and saute for 4-5 minutes. 
  4. Combine: Pour the sauce over the vegetables and continue to cook for 4-5 minutes, until the sauce has reduced and thickened a bit. 
four quadrants with each step showing how to make this stir fry recipe

How to Serve Pad Pak

Serve the stir-fried veggies over Instant Pot Coconut Rice, cauliflower rice, or on its own. Eat your pad pak with a fork or chopsticks- your choice! Enjoy!

Mary’s Tips & Tricks

Frozen Stir Fry Vegetables: If you can’t find a fresh vegetable mix that you want, frozen stir fry vegetables work just as well! Be aware that when using frozen stir fry vegetables, there will be more water in the pan as they defrost. Drain this excess water so your sauce isn’t too thin.

Fresh Vegetables: If you do not have the pre-cut veggie mix from Trader Joe’s and want to use fresh veggies, you can use: 1/2 cup cut-up green pepper, 1/2 cup broccoli florets, 1/2 cup cut red peppers, 1/2 cup snap peas, 1/4 cup sliced white onions, 1/4 cup sliced red onion, 1/2 cup sliced mushrooms, 1/4 cup sliced carrots, 1/4 cup bok choy, and 8 baby corns. Here is a great post that explains How to Cut Bok Choy!

Vegan Stir Fry Sauce: If you’re vegan and would like to make a vegan stir fry sauce, simply eliminate the fish sauce ingredient. Add 1/2 tsp of salt and a little more coconut aminos to make up for the lack of fish sauce!

Double Batch: If you’re feeding a larger group or family, increase the number of servings on the printable recipe and it will automatically adjust the ingredient amounts!

Storage: Store leftovers in an airtight container in the refrigerator and eat within 4-5 days. Reheat in the microwave or stovetop.

two blue bowls filled with white rice and topped with stir fried vegetables

FAQs

Is Pad Pak gluten-free?

Yes! This pad pak recipe uses all gluten-free ingredients. Traditional pad pak uses soy sauce, which is NOT gluten free. In this version, we use coconut aminos which is gluten free. Always check your ingredient labels to make sure what you’re using is gluten-free.

Is this Pad Pak vegan?

No. In this recipe, I use fish sauce in this recipe, so it is not vegan. If you need yours to be vegan, simply eliminate the fish sauce to make a vegan stir fry sauce and it will be 100% vegan.

What does Pad Pak mean?

Pad actually means “stir-fried and pak means “vegetables” so pad pak simply means “stir-fried vegetables”.

Is this Pad Pak recipe healthy?

Yes, this recipe is packed with veggies, and one serving is just 127 calories. Be sure to account for your sides if counting calories, as white rice will increase the calorie count. If you’re eating low carb, serve over cauliflower rice to keep the carbs and calories low.

Can I freeze this recipe?

Yes! If you’d like to freeze your dish or leftovers, put your pad pak into an airtight, freezer-safe container (with the sauce) and freeze for up to 3 months. Defrost overnight in the refrigerator or reheat from frozen.

More Quick & Easy Recipes

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If you try this recipe and love it, a 5-star rating and review below would mean the world. And don’t forget to follow me on Instagram, Facebook, and Pinterest!

Pad Pak Vegetable Stir Fry in a cast iron skillet
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Pad Pak (Vegetable Stir Fry)

Yield: 4 people
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
This tasty pad pak recipe is an easy 15-minute meal. Served over white rice or by itself, this delicious dinner is healthy, gluten-free, and family-friendly!
5 from 4 votes
Leave a Review »

Ingredients

  • 1 18 oz Package Asian Style Vegetable Stir Fry , I get this pre-cut veggie mix at Trader Joe's in the produce section!
  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 tsp powdered or fresh ginger
  • â…“ cup coconut aminos
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • 2 tsp rice vinegar
  • pinch salt

Equipment

Instructions
 

  • First, mix up the coconut aminos, fish sauce, sesame oil, and rice vinegar in a small bowl and set aside.
  • Next, heat the olive oil in a large cast iron skillet or wok over medium heat. Add in the vegetables.
  • Add the minced garlic and ginger and saute for 4-5 minutes.
  • Pour the sauce over the vegetables and continue to cook for 4-5 minutes, until the sauce has reduced and thickened a bit.
  • Serve the Pad Pak over rice or on its own. Enjoy!

Notes

Frozen Stir Fry Vegetables: If you can’t find a fresh vegetable mix that you want, frozen stir fry vegetables work just as well! Be aware that when using frozen vegetables, there will be more water in the pan as they defrost. Drain this excess water so your sauce isn’t too thin.
Fresh Vegetables: If you do not have the pre-cut veggie mix from Trader Joe’s and want to use fresh veggies, you can use: 1/2 cup cut-up green pepper, 1/2 cup broccoli florets, 1/2 cup cut red peppers, 1/2 cup snap peas, 1/4 cup sliced white onions, 1/4 cup sliced red onion, 1/2 cup sliced mushrooms, 1/4 cup sliced carrots, 1/4 cup bok choy, 8 baby corns
Vegan Stir Fry Sauce: If you’re vegan, simply eliminate the fish sauce ingredient. Feel free to increase coconut aminos to make up for the omitted fish sauce.
Double Batch: If you’re feeding a larger group or family, increase the number of servings on the printable recipe and it will automatically adjust the ingredient amounts!
Storage: Store leftovers in an airtight container in the refrigerator and eat within 4-5 days. Reheat in the microwave or stovetop.

Nutrition

Serving: 1cup, Calories: 127kcal, Carbohydrates: 13g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 571mg, Potassium: 23mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg
Course: Dinner
Cuisine: Thai
Calories: 127
Author: Mary Smith

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