Pad Pak Thai is a flavorful Thai vegetable stir-fry made with tender-crisp vegetables tossed in a savory garlic-soy sauce. Also called Pad Pak Ram, this quick and simple recipe tastes like classic takeout, but you can make it at home in minutes.
I used to order Pad Pak Thai at restaurants all the time and wanted a home version that truly matched takeout. After testing vegetable combinations, adjusting the sauce, and tuning the heat, I found the right balance: crisp vegetables coated in a savory-sweet garlic sauce that thickens without turning watery.
If you enjoy bold Thai flavors but prefer vegetable-forward dishes, this pairs well with other simple favorites. Serve it as a main or alongside grilled chicken or shrimp — it’s a dependable, weeknight-friendly way to bring Thai-inspired flavors to your table without spending hours in the kitchen.
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Reasons You’ll Love Pad Pak Thai
- Tender-crisp vegetables every time when cooked correctly.
- A savory sauce that clings to the vegetables and thickens properly without getting watery.
- Uses common pantry ingredients, so you can make it with what you have on hand.
- Ready in under 30 minutes using one pan, perfect for busy weeknights.
Ingredient Notes and Substitutions
Sesame oil — If you don’t have sesame oil, use vegetable, canola, or avocado oil.
Vegetables — Common choices include broccoli, carrots, baby corn, bell pepper, snow peas, and mushrooms. Use whatever you like. If using frozen stir-fry mixes, thaw and drain well to avoid a watery sauce.
Oyster sauce — Substitute 1 tablespoon soy sauce plus ½ teaspoon brown sugar if needed.
Honey — Honey adds subtle sweetness; use maple syrup or agave nectar to make it vegan. Hot honey gives a touch of spice if you prefer.
Broth — Vegetable or chicken broth both work to add depth to the sauce.
Cornstarch — Arrowroot powder is a suitable alternative, though you may need slightly more for the same thickening effect.
See the recipe card below for exact ingredient amounts and full instructions.
Allergy Notes
Gluten-free: Use gluten-free soy sauce and oyster sauce alternatives, such as liquid aminos.
Vegan: Replace honey with maple syrup or agave and use vegetable broth. Replace 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 skillet over medium-high heat and add sesame oil, swirling to coat the pan.
Step 2. Add minced garlic to the hot oil and stir-fry about 30 seconds until fragrant, taking care not to burn it.
Step 3. Add broccoli and carrots first and stir-fry a few minutes until they begin to soften but remain crisp.
Step 4. Add the remaining vegetables (baby corn, snow peas, red bell pepper, mushrooms) and stir-fry a few more minutes until everything is tender-crisp.
Step 5. Whisk the sauce ingredients together in a small bowl until smooth.
Step 6. Pour the sauce over the vegetables and toss to coat. Cook 1–2 minutes more until the sauce thickens and evenly coats the vegetables.
Step 7. Remove from heat, garnish with green onions, and serve immediately.
Recipe Tips
- Use high heat. A very hot pan ensures the vegetables sear instead of steam and stay crisp.
- Don’t overcrowd the pan. Too many vegetables at once will steam and become soggy — cook in batches if necessary.
- Stir the sauce before adding. Cornstarch settles quickly, so give the sauce a quick stir to ensure it thickens properly.
Must Try Variations
Add protein: Stir-fry thinly sliced chicken, steak, or shrimp and toss with the vegetables and sauce for a heartier main.
Toss with noodles: Rice noodles work well — you may want to double the sauce to coat noodles fully.
Make it spicy: Add fresh chilis, red pepper flakes, chili paste, or sriracha to taste.
Storing, Make Ahead, and Reheating Tips
Store in the refrigerator for up to 3–4 days. Cool before sealing and don’t leave at room temperature more than two hours.
Avoid freezing. Vegetables typically become mushy after freezing and thawing.
To save time, chop vegetables up to 2 days ahead. Mix the sauce ingredients and refrigerate up to 3 days in advance.
Reheat in a skillet over medium heat for the best texture. Add a splash of water or broth if the sauce is too thick. You can also microwave in 30-second intervals until heated through.
Common Questions
Yes. Both names refer to a Thai mixed vegetable stir-fry made with tender-crisp vegetables in a savory garlic sauce.
Cook quickly over medium-high to high heat, avoid overcrowding the pan, and add firmer vegetables before softer ones.
No — this version is savory and slightly sweet. Add chilis or chili paste if you want heat.
Pad Pak is a vegetable stir-fry served without noodles. Pad Thai is a noodle dish made with rice noodles, egg, and a sweet-tangy sauce.
More Vegetable Sides Like This
- 20 Minute Honey Garlic Green Beans
- Air Fryer Broccoli and Cauliflower
- Roasted Asparagus and Brussel Sprouts
- Roasted Green Beans and Carrots
If you tried this Pad Pak Thai or another recipe here, please leave a star rating and share how it went in the comments. Thanks for visiting!
Pad Pak Thai (Pad Pak Ruam) – Thai Vegetable Stir Fry
Kate
Pin Recipe
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 3–4 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 2–3 minutes until the vegetables are bright and tender-crisp.
- Push the vegetables to one side of the pan and add the minced garlic. Cook about 30 seconds until fragrant, then stir everything together.
- Pour the sauce over the vegetables and stir continuously for 1–2 minutes, until the sauce thickens and coats the vegetables.
- Remove from heat, sprinkle the green parts of the green onions over the top, and serve immediately.
Notes
Keep refrigerated up to 3–4 days. Avoid freezing. Reheat in a skillet over medium heat for best texture; add a splash of water or broth if needed. You can microwave in 30-second intervals until heated through.
Recipe Tips:
- Use high heat so the vegetables sear instead of steam.
- Don’t overcrowd the pan; cook in batches if necessary.
- Stir the sauce before adding so the cornstarch is mixed.
Allergy Notes:
Gluten-free: Swap soy and oyster sauce for gluten-free alternatives like liquid aminos. Vegan: Use maple syrup or agave instead of honey, vegetable broth, and substitute oyster sauce with 1 tablespoon soy sauce plus ½ teaspoon brown sugar.
Nutrition
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