Pad Pak (Thai Stir Fry Vegetables)

Ingredients

• 300 g (10 oz)cauliflower florets
• 100 g (4 oz)broccoli florets
• 100 g (4 oz)green beans
• 1carrot, thinly sliced
• 1 tbspminced garlic
• 2 tbsplight soy sauce
• 2 tbspkecap manis (sweet soy sauce)
• 1 tbsprice vinegar
• 1 tbspcoconut sugar
• 60 ml (¼ cup)vegetable stock
• 1 tbsp at a timewater

Instructions

1. 1

   Prepare the vegetables

   Cut the cauliflower, broccoli and carrot into similar-sized pieces. Trim the ends from the green beans.

2. 2

   Mix the sauce

   Combine all the sauce ingredients and stir well.

3. 3

   Start the stir-fry

   Heat cooking oil in a skillet or wok over high heat. Add the broccoli, cauliflower and carrot, then sauté for 3–4 minutes until lightly charred. Add water 1 tablespoon at a time until the vegetables are partly cooked.

4. 4

   Finish and serve

   Add the green beans and cook for about 3–4 minutes, stirring constantly, until slightly soft. Pour in the stir-fry sauce and toss to coat. Remove from the heat, taste and adjust the seasoning if needed, then serve with rice or noodles.

What is Pad Pak?

Pad Pak is a Thai-style vegetable stir-fry; pad means stir-fried, while pak refers to vegetables. It is a flexible dish built around quickly cooked vegetables and a savoury sauce.

This version pairs cauliflower, broccoli, green beans and carrot with soy sauces, vinegar and a little coconut sugar. Cooking the vegetables in stages helps them finish together while keeping some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 8g protein, 40g carbs, 1g fat.

The carbohydrates come mainly from the vegetables, coconut sugar and kecap manis; the soy sauces and vegetables contribute some protein, while the listed ingredients are very low in fat. Serve with a measured portion of rice or noodles, or add a protein-rich side if you want a more substantial plate.

Prepare evenly sized vegetables

Cauliflower and broccoli: cut the florets into similar-sized pieces so they cook at roughly the same pace. Thinly slice the carrot, which takes longer to soften when left in larger pieces.

Green beans: trim the ends and keep them separate until later in the cooking. They need less time in the pan than the cauliflower and broccoli.

Build the sweet-savoury sauce

Soy sauces: light soy sauce brings a salty, savoury note, while kecap manis adds sweetness and a thicker texture. Stir them together with the stock, rice vinegar, coconut sugar and garlic before heating the pan.

Taste at the end: the soy sauces contribute salt, and kecap manis varies in sweetness between brands. Check the finished stir-fry before adding any extra seasoning.

Cook in stages

First batch: add the broccoli, cauliflower and carrot to a hot skillet or wok and sauté for 3–4 minutes to develop a little colour. Add water a tablespoon at a time to help the vegetables cook through without losing all their firmness.

Finish: add the green beans and stir constantly for about 3–4 minutes, then toss everything with the sauce. Take the pan off the heat once the beans are slightly soft.

Look for crisp-tender texture

The vegetables should be cooked but still have some resistance when bitten; the recipe does not call for them to become completely soft. Use the stated cooking times as a guide and check the thicker pieces before adding the sauce.

A hot pan helps the vegetables colour rather than simply soften. If your pan is crowded, stir regularly and allow a little more time for the vegetables to cook.

Serve it as a meal

Rice: serve the stir-fry with steamed rice to make a simple, filling plate. Noodles are another serving option suggested for this dish.

For a balanced plate, pair a portion with rice or noodles and keep the vegetables as the main feature. Serve promptly so they retain their lively texture.

Recipe notes & tips

• Have the vegetables chopped and the sauce mixed before heating the pan, as the cooking moves quickly.
• Use a wide skillet or wok to give the vegetables room to colour.
• Add water a tablespoon at a time so the vegetables do not become waterlogged.
• Keep stirring after adding the green beans to cook them evenly.
• Taste the finished dish before adjusting the seasoning because the soy sauces are already savoury.

Variations

• Use other vegetables: Swap in similarly sized vegetables that cook in a comparable time.
• Adjust the sweetness: Reduce the coconut sugar slightly for a less sweet sauce.
• Add chilli: Stir in chilli to give the vegetables some heat.
• Serve with noodles: Toss the finished vegetables with cooked noodles for a more substantial meal.
• Add protein: Serve with tofu or another cooked protein alongside the stir-fry.

Common mistakes to avoid

• Uneven pieces: Large florets and thick carrot pieces cook at different speeds; cut them to similar sizes.
• Adding everything at once: The green beans need less time; add them after the first vegetables have started cooking.
• Too much water: Excess water can soften the vegetables without browning them; add it one tablespoon at a time.
• Overcooking the beans: They can lose their bite if left too long; stop when they are slightly soft.
• Seasoning too early: Soy sauces vary in saltiness; taste after tossing with the sauce before adding more.

How to store

Cool leftovers promptly and store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat, stirring until piping hot; the vegetables may soften further.

Frequently asked questions