Recipe: Pad Phak (fried Vegetables)

CooQ : Recipe: Pad Phak (fried Vegetables)

Pad Phak (fried Vegetables)

Thai, Mains

116 calories/serving
20 mins
This recipe allows the use of any seasonal vegetables and spices with everything mixed together in finger licking sauces!

Recipe by:

Pailin's Kitchen


oyster sauce
soy sauce
golden mountain sauce
gai lan
gai lan leaves
sugar snap peas
shiitake mushroom
thai chilli


1. In a small bowl, combine 2 tbsp oyster sauce, 2 tsp soy sauce, 2 tsp golden mountain sauce, and 1 tbsp water. mix and keep aside.

2. Organize your vegetables in order they are added to the pan: bowl 1: 1/2 cup roll cut carrots and 1/4 cauliflower florets together. bowl 2: 3 cups cabbage cut into bite size pieces, 10 sugar snap peas with strings removed and cut in half on a shart bias, 3 stalks gai lan or chinese brocooli stems, and 5 shiitake mushrooms. bowl 3: gai lan leaves roughly torn.

3. In a wok or a large saute pan, turn the heat to medium, add a little vegetable oil, 5 chopped garlic cloves and crushed thai chillies to taste and saute until small bits of garlic starts to turn golden.

4. Add carrots and cauliflower; toss over medium heat for about 1 minute, adding a splash of water if the garlic starts to brown too quickly.

5. Add bowl 2 of vegetables, followed by the sauce prepared above and 1 tsp sugar. toss until the vegetables are almost done to your liking.

6. Add gai lan leaves, toss just until wilted. remove from heat and serve with jasmine rice. enjoy!

By Pailins Kitchen