Thai stir-fried vegetables (pad pak) recipe

Recipe for thai stir-fried vegetables (pad pak) in our easy ethnic recipes collection. The thai adopted the chinese technique of stir-frying to preserve the color, fresh flavor, and texture of each vegetable. Only the best vegetables are selected. Any assortment of vegetables can be used in this recipe. (*)

Recipe ingredients

• 1 tablespoon vegetable oil
• 1 small onion, peeled and sliced
• 2 cups bite-sized pieces of mixed fresh vegetables (**)
• 1 tablespoon fish sauce
• 1 1/2 teaspoons sugar
• 1/4 teaspoon pepper

(*) For a more colorful dish, include vegetables of different colors. For green, white, and yellow, use green beans or broccoli, sliced cabbage or cauliflower or mushrooms, and yellow carrots or squash.

(**) For a quick version of this recipe, use a 10 or 14 ounces can of mixed stir-fry vegetables, drained, instead of the fresh vegetables. If this isn't quite 2 cups, add a bit more from a second can, or add a fresh vegetable or two until you have 2 cups.

How to make thai stir-fried vegetables (pad pak)

• In a large skillet or wok, heat oil over high heat for 1 minute.
• Fry onion over high heat, stirring constantly, for 3 minutes, or until tender.
• Add mixed vegetables. Cook for 2 to 4 minutes, stirring constantly, until thickest vegetable is crisp-tender.
• Add fish sauce, sugar, and pepper and stir.
• Serve hot with rice.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4

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