Pad Pak Thai Basil Stir-Fry Vegetables
Featuring colorful vegetables in a sweet and savory sauce, this pad pak makes a simple and delicious weeknight dinner. This recipe can be ready in 15 minutes and is a great way to clean your refrigerator of excess vegetables.
- Serves
- 4
Directions
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In a small bowl, whisk the vegetable broth, fish sauce, soy sauce, lime juice, brown sugar, ginger, garlic, sugar, and chili paste for the sauce. Set aside. The sauce as made like this will thicken only slightly when cooked. If you prefer a sauce that will more visibly coat the vegetables, whisk in 1 tablespoon of cornstarch now, which will cause the sauce to thicken when it’s cooked later.
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Heat oil in a wok or large skillet over medium-high heat.
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Add zucchini, carrot, broccoli, bell pepper, and snap peas to the sauce, stir-frying for 2 to 3 minutes, or until tender. Add mushrooms and bok choy and stir fry another 1 to 2 minutes, until wilted. Continue stirring and moving the ingredients around the wok.
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Pour the sauce over the vegetables and mix well; continue cooking for 5 minutes, or until vegetables are tender and just slightly al dente.
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Stir in fresh herbs and serve with jasmine rice.
From Shawnie's class “Thai Takeout at Home” (also taught in Thai Classics)
