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Pad Pak with Chicken (Stir Fried Vegetables)

Pad Pak is a Thai dish consisting of a variety of stir-fried vegetables. Every Thai restaurant I have been to prepares this dish slightly differently, but they all end up tasting delicious.
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Course dinner
Cuisine Thai
Servings 6 people
Calories 416 kcal


  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 lbs boneless skinless chicken breast cut into bite-sized pieces
  • 1 8 oz can Reese whole water chestnuts quartered
  • 3 large carrots sliced in rounds
  • 2 cups broccoli florets
  • 1 medium onion sliced thin
  • 1 cup snow peas sliced in half on the bias
  • 5 cloves of garlic minced
  • ½ cup red or white cabbage large chopped
  • 1 8 oz package of mushrooms quartered
  • 2 bell peppers large diced
  • salt to taste


  • ½ cup soy sauce
  • 2 tablespoon sugar
  • ½ tablespoon fish sauce
  • 1 tablespoon chili paste optional


  • Chop up all of your vegetables into approximately bite-sized pieces.
  • Heat oil in wok and add chicken. Cook for a few minutes on its own, stirring frequently.
  • Add in vegetables, including water chestnuts, and saute for 5-7 minutes, until the chicken is cooked through and the vegetables are cooked but firm.
  • Add sauce mixture and stir. Serve on its own or over rice.
Keyword Stir Fry, Thai food, Water Chestnuts