Pad Pak (Thai Stir-Fried Vegetables)Course: MainDifficulty: Easy
Pad pak is a delicious and easy Thai stir-fry dish that is made with a variety of vegetables. It is a great way to get your daily dose of vegetables and is also a good source of protein. Pad pak is typically served with rice or noodles.
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup broccoli florets
1 cup snow peas
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 cup chopped fresh basil leaves
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 1 minute, or until fragrant.
- Add the onion, bell peppers, broccoli, and snow peas. Cook, stirring frequently, for 5 minutes, or until the vegetables are tender-crisp.
- Add the soy sauce, oyster sauce, sugar, and black pepper. Cook, stirring constantly, for 1 minute, or until the sauce is thickened.
- Stir in the basil leaves and serve immediately.
- You can also add other vegetables to pad pak, such as carrots, mushrooms, or zucchini.
- If you don’t have oyster sauce, you can substitute soy sauce or fish sauce.
- Pad pak can be made ahead of time and reheated.
- Pad pak is delicious served with a side of lime wedges and Sriracha sauce.
What is the difference between pad thai and pad pak?
Pad thai and pad pak are both Thai stir-fries, but they have some key differences. Pad thai is made with rice noodles, shrimp, eggs, and a sweet and savory sauce. Pad pak is made with pak choy, a type of Chinese cabbage, and a savory sauce.
Here is a table summarizing the key differences between pad thai and pad pak:
|Feature||Pad Thai||Pad Pak|
|Vegetables||Shrimp, eggs, bean sprouts, green onions||Pak choy, carrots, bell peppers|
|Sauce||Sweet and savory sauce||Savory sauce|
|Flavor||Sweet, savory, salty||Savory, slightly bitter|
|Texture||Soft, chewy||Crisp, tender|
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Pad thai is a more popular dish than pad pak, and it is often served as a street food in Thailand. Pad pak is less common, but it is still a delicious and satisfying dish.
If you are looking for a flavorful and satisfying stir-fry, either pad thai or pad pak would be a good choice. However, if you are looking for a dish that is lower in carbs, pad pak would be a better option.
What is the meaning of Pad Pak?
Pad pak is a Thai stir-fry dish that is made with pak choy, a type of Chinese cabbage. The name “pad pak” literally means “stir-fried vegetables” in Thai.
The dish is typically made with pak choy, garlic, and a savory sauce. It can also be made with other vegetables, such as carrots, bell peppers, or mushrooms.
Pad pak is a simple and delicious dish that is often served as a main course or as a side dish. It is a good source of vitamins and minerals, and it is relatively low in calories.
If you are looking for a healthy and flavorful stir-fry, pad pak is a great option.
Here is a more detailed explanation of the meaning of pad pak:
- Pad: This word means “to stir-fry” in Thai.
- Pak: This word means “vegetables” in Thai.
- Pak choy: This is a type of Chinese cabbage that is known for its tender leaves and stalks.
So, pad pak literally means “stir-fried vegetables” in Thai. It is a simple and delicious dish that is a great source of vitamins and minerals.
How do you stir fry vegetables without getting soggy?
Stir frying is a great way to cook vegetables, but it can be easy to overcook them and end up with soggy results. Here are a few tips to help you stir fry vegetables without getting soggy:
- Choose the right vegetables. Some vegetables, such as broccoli and carrots, are more likely to get soggy than others. If you want to avoid soggy vegetables, choose vegetables that are naturally firm, such as pak choy, bell peppers, and asparagus.
- Cut the vegetables into uniform pieces. This will help them cook evenly and prevent them from becoming mushy.
- Heat your wok or pan over high heat. This will help to sear the vegetables and prevent them from steaming.
- Add the vegetables to the pan in a single layer. This will help them cook evenly and prevent them from steaming.
- Stir-fry the vegetables for a short amount of time. Only stir-fry the vegetables for a few minutes, or until they are just tender-crisp.
- Season the vegetables with salt and pepper to taste.
By following these tips, you can stir fry vegetables without getting soggy. Your vegetables will be cooked to perfection and will have a delicious, crispy texture.
What are the 3 rules of stir-frying?
Stir-frying is a quick and easy way to cook a variety of dishes, but it can be tricky to get it right. Here are the 3 rules of stir-frying that will help you cook delicious and flavorful stir-fries every time:
Rule 1: Heat your wok or pan over high heat.
The key to stir-frying is to cook the ingredients quickly over high heat. This will help to sear the food and prevent it from steaming. If you don’t have a wok, you can use a large skillet.
Rule 2: Add the ingredients in the right order.
When stir-frying, you want to add the ingredients in the right order. This will help them cook evenly and prevent them from overcooking. Typically, you would add the protein first, followed by the vegetables, and then the sauce.
Rule 3: Don’t overcrowd the pan.
When stir-frying, it’s important not to overcrowd the pan. This will prevent the ingredients from cooking evenly and will also make it difficult to stir them. If you add too many ingredients to the pan, you can always cook them in batches.