A delicious and healthy vegetable stir-fry, Pad Pak Thai is perfect for a quick and easy weeknight dinner. A dish of colorful Thai food

Especially this version that features lean chicken tenderloins as a protein. A variety of colorful and fiber-rich vegetables—including broccoli florets, mushrooms, carrots, and snow peas—are all cooked to perfection in a savory and sweet sauce the whole family will love.

What Is Pad Pak Thai

“Pad Pak” is a popular Thai stir-fry dish that translates to “stir-fried vegetables.” In Thai cuisine, “pad” means stir-fry, and “pak” means vegetables.

Basically, this dish typically consists of a variety of fresh vegetables such as broccoli, carrots, bell peppers, baby corn, mushrooms, bok choy, and snow peas, among others.

These vegetables are quickly stir-fried in a wok or pan with garlic, oyster sauce, soy sauce, or other seasonings. Sometimes, protein like tofu, chicken, shrimp, or beef may also be added to enhance the dish.

Pad Pak is a healthy and delicious option for those who enjoy flavorful vegetable-centric dishes in Thai cuisine. It can be served as a side dish or as a main course when paired with steamed rice.

Although, here at the GERD Chef we’ve adapted the recipe to make it Gerd Friendly. As usual, there are no added vinegar, onions, garlic, or chilies in the sauce, but that doesn’t mean that the sauce is lacking flavor!

Instead of those trigger foods we’ve added ginger and star anise, classic Asian ingredients that pack a unique and fragrant punch to cut through the savory tamari (gluten-free soy sauce) and sweet honey.

📋 Recipe

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 1 tablespoon sesame oil, divided
  • 1 pound chicken tenderloins, chopped
  • 2 1/2 tablespoons reduced-sodium tamari soy sauce, divided
  • 3 cups broccoli florets
  • 4 ounces mushrooms, halved
  • 1 1/2 cups crinkle cut carrots
  • 1 1/2 cups snow peas, ends trimmed
  • 1/4 cup water
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 2 teaspoons minced fresh ginger or ginger paste
  • 2 star anise pods or 1/2 teaspoon Chinese five spice

Instructions

  1. Heat 1/2 tablespoon sesame oil in large skillet over medium-high heat
  2. Add chopped chicken, cook until lightly browned
  3. Pour in 1 tablespoon tamari, stir fry until caramelized
  4. Remove chicken from skillet
  5. Reduce heat, add remaining sesame oil
  6. Stir fry broccoli and mushrooms for 4 minutes
  7. Add carrots, stir fry 3 minutes
  8. Add snow peas, stir fry 2 minutes
  9. Whisk together remaining tamari, water, honey, cornstarch, ginger, and star anise
  10. Pour sauce into skillet, return chicken, simmer until sauce thickens and vegetables are crisp-tender

Notes

  • Can substitute Chinese five spice for star anise
  • Baby bella mushrooms work great
  • No vinegar, onions, garlic, or chilies for GERD-friendly version

Storage

Store in airtight container in refrigerator for up to 3 days