Pad Pak Khao

Pad Pak Khao is a vibrant and flavorful vegetarian stir-fry that captures the essence of Thai cuisine, featuring a mix of fresh vegetables and aromatic herbs. Perfect for a late-night snack, this dish is quick to prepare and offers a delightful combination of textures and tastes.

Ingredients

• Thai jasmine rice - 150g
• Water - 300ml
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Tofu (firm) - 200g, cubed
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100g
• Baby corn - 100g, sliced
• Soy sauce - 2 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Fresh basil leaves - 1 handful
• Lime - 1, cut into wedges
• Chili flakes - 1 teaspoon (optional)

Steps

1. Rinse the Thai jasmine rice under cold water until the water runs clear, then combine with 300ml of water in a pot and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.
2. While the rice is cooking, heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
4. Add the cubed tofu to the pan and stir-fry for 3-4 minutes until golden brown on all sides.
5. Incorporate the sliced bell pepper, julienned carrot, broccoli florets, and baby corn. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
6. Pour in the soy sauce and vegetarian oyster sauce, tossing everything to coat evenly. Cook for an additional 2 minutes.
7. Remove the pan from heat and fold in the fresh basil leaves. Adjust seasoning if needed.
8. Serve the stir-fried vegetables over the cooked jasmine rice, garnished with lime wedges and chili flakes if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein and low in cholesterol due to tofu.

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