Pad Pak Thai, also known as Pad Pak Ruam, is a flavorful Thai vegetable stir fry made with crisp-tender vegetables and a savory garlic soy sauce. It is quick, colorful, and easy enough for a weeknight, yet it has the same satisfying flavor you would expect from Thai takeout.
Pad Pak Thai is one of those restaurant-style dishes that feels fresh, simple, and deeply comforting all at once. The vegetables stay bright and crisp, while the sauce brings together garlic, soy sauce, oyster sauce, honey, and broth for a rich, lightly sweet, savory finish. The key is using a hot pan and adding the vegetables in stages so everything cooks evenly without turning soft or watery.
This recipe is especially helpful when you want a vegetable-forward meal that does not feel plain. Broccoli, carrots, baby corn, snow peas, red bell pepper, mushrooms, and green onions create a mix of textures and colors, while the thickened sauce coats each bite. Serve it as a light main dish with rice, or pair it with grilled chicken, shrimp, steak, or tofu for a more filling dinner.
If you enjoy Thai-inspired recipes with bold garlic flavor and a balanced sweet-savory sauce, this easy Thai vegetable stir fry is a reliable option to keep in your regular dinner rotation. It comes together in about 25 minutes, uses one wok or skillet, and can be adjusted with whatever stir-fry vegetables you already have on hand.
Reasons You’ll Love Pad Pak Thai
- Crisp-tender vegetables with great color, texture, and freshness.
- The garlic soy sauce is savory, lightly sweet, and clings to the vegetables without becoming watery.
- You can swap in vegetables you already have, making it flexible and budget-friendly.
- It is ready in less than 30 minutes and cooks in one wok or skillet.
- It works as a side dish, light vegetarian meal, or base for added protein.
Ingredient Notes and Substitutions
Sesame oil – Sesame oil adds a nutty flavor that works beautifully in this Thai vegetable stir fry. If needed, you can use vegetable oil, canola oil, or avocado oil.
Vegetables – This recipe uses broccoli, carrots, baby corn, snow peas, red bell pepper, mushrooms, and green onions. You can use other stir-fry vegetables you have available. Frozen stir-fry vegetables may also be used, but thaw and drain them well first so the sauce does not become thin or watery.
Oyster sauce – Oyster sauce gives the stir fry a deep savory flavor. If you do not have it, substitute 1 tablespoon soy sauce plus ½ teaspoon brown sugar.
Honey – Honey balances the salty sauce with a little sweetness. Hot honey can be used if you want gentle heat. Maple syrup or agave nectar can also be substituted.
Broth – Vegetable broth or chicken broth both work well. Vegetable broth keeps the dish suitable for a vegetarian-style version when paired with the right sauce substitutions.
Cornstarch – Cornstarch thickens the sauce so it coats the vegetables instead of pooling at the bottom of the pan. Arrowroot powder can be used, though you may need slightly more for the same thickening effect.
See the recipe card for full ingredient amounts and instructions.
Allergy Notes
Gluten-free: To make this recipe gluten-free, replace the soy sauce and oyster sauce with gluten-free alternatives, such as liquid aminos or certified gluten-free sauces.
Vegan: Use maple syrup or agave nectar instead of honey, choose vegetable broth, and replace the oyster sauce with 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 deep skillet over medium-high heat. Add the sesame oil and swirl it around so the bottom of the pan is evenly coated.
Step 2. Add the broccoli and carrots first. These firmer vegetables need a little more time to soften while still staying crisp.
Step 3. Add the baby corn, snow peas, red bell pepper, mushrooms, and the white parts of the green onions. Stir-fry for a few minutes until the vegetables are bright and tender-crisp.
Step 4. Push the vegetables to one side of the pan and add the minced garlic. Cook for about 30 seconds, just until fragrant, then stir it into the vegetables.
Step 5. In a small bowl, whisk together the oyster sauce, soy sauce, honey, broth, and cornstarch until smooth.
Step 6. Pour the sauce over the vegetables and toss continuously for 1 to 2 minutes. The sauce should thicken slightly and coat the vegetables evenly.
Step 7. Remove from heat, garnish with the green parts of the green onions, and serve immediately while the vegetables are still crisp.
Recipe Tips
- Use high heat. A hot pan helps the vegetables stir-fry instead of steam, which keeps them crisp and colorful.
- Do not overcrowd the pan. If your skillet is too full, the vegetables can release moisture and become soggy. Cook in batches if necessary.
- Stir the sauce before adding it. Cornstarch settles quickly, so whisk the sauce again right before pouring it into the pan.
- Serve right away. Pad Pak Thai tastes best when the vegetables are freshly cooked and the sauce is glossy.
Must Try Variations
Add protein: Turn this Thai vegetable stir fry into a complete meal by adding chicken, steak, shrimp, or tofu. Cook the protein first, remove it from the pan, stir-fry the vegetables, then toss everything together with the sauce.
Toss it with noodles: Rice noodles are a great addition. If you add noodles, consider doubling the sauce so everything is well coated.
Make it spicy: Add fresh chili peppers, red pepper flakes, chili sauce, or sriracha for heat.
Use different vegetables: Try zucchini, green beans, cabbage, cauliflower, asparagus, snap peas, or bok choy. Keep firmer vegetables at the beginning of the cooking process and softer vegetables toward the end.
Storing, Make Ahead, and Reheating Tips
Store leftover Pad Pak Thai in an airtight container in the refrigerator for up to 3 to 4 days. Let it cool before sealing, but do not leave it at room temperature for more than 2 hours.
Avoid freezing this dish if possible. The vegetables can become soft and mushy once thawed.
For easy meal prep, chop the vegetables up to 2 days in advance and refrigerate them in a sealed container. The sauce can be mixed and refrigerated up to 3 days in advance. Stir the sauce well before using because the cornstarch will settle.
Reheat leftovers in a skillet over medium heat for the best texture. Add a small splash of water or broth if the sauce needs loosening. You can also microwave it in 30-second intervals until heated through.
Common Questions
Yes. Both names commonly refer to a Thai mixed vegetable stir fry made with crisp-tender vegetables and a savory garlic-based sauce, often including soy sauce and oyster sauce.
Cook them quickly over medium-high to high heat, avoid overcrowding the pan, and add firmer vegetables before softer ones.
No. This version is savory and lightly sweet rather than spicy. You can add heat with fresh chilies, red pepper flakes, chili paste, or sriracha.
Pad Pak is a vegetable stir fry served in a light savory sauce without noodles. Pad Thai is a noodle dish made with rice noodles, egg, and a sweet, tangy sauce.
More Vegetable Sides Like This
- Crispy Prosciutto Brussels Sprouts with Balsamic Glaze
- Air Fryer Broccoli and Cauliflower
- Roasted Asparagus and Brussel Sprouts
- Roasted Green Beans and Carrots
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Pad Pak Thai (Pad Pak Ruam) – Thai Vegetable Stir Fry
Kate
Equipment
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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
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Whisk the oyster sauce, soy sauce, honey, vegetable broth, and cornstarch in a small bowl until smooth. Set aside.
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Heat the sesame oil in a large skillet or wok over medium-high heat. Add the broccoli and carrots and stir-fry for 3 to 4 minutes, until slightly tender but still crisp.
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Add the baby corn, snow peas, red bell pepper, mushrooms, and the white parts of the green onions. Stir-fry for 2 to 3 minutes, just until the vegetables are bright and crisp-tender.
-
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.
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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, sprinkle with the green parts of the green onions, and serve immediately.
Notes
Refrigerate leftovers for up to 3 to 4 days. Avoid freezing, as the vegetables may become mushy. Reheat in a skillet over medium heat for the best texture, adding a splash of water or broth if needed. You can also microwave in 30-second intervals until heated through.
Recipe Tips:
- Use high heat so the vegetables stir-fry instead of steam.
- Do not overcrowd the pan. Cook in batches if necessary.
- Stir the sauce again before adding it because cornstarch settles quickly.
Allergy Notes:
Gluten-free: Use gluten-free substitutes for the soy sauce and oyster sauce, such as liquid aminos or certified gluten-free sauces.
Vegan: Replace the honey with maple syrup or agave nectar, use vegetable broth, and substitute the oyster sauce with 1 tablespoon soy sauce plus ½ teaspoon brown sugar.
Nutrition
Carbohydrates: 24g
Protein: 7g
Fat: 8g
Saturated Fat: 1g
Sodium: 471mg
Fiber: 6g
Sugar: 11g