This pad pak is SO delicious, healthy, and easy to make! Use the veggies I used here, or use whatever you have on hand, and get a better-than-takeout weeknight dinner on the table fast.
Sweat onions, ginger, & chiles. Heat coconut oil over medium-high heat in a large, heavy-bottomed sauté pan. Add onion, garlic, ginger, and red chiles, and sauté until softened, about five minutes.
Bok choy, turnips, edamame, & cashews. Turn up the heat to high, add the baby bok choy and turnips, and sauté for another minute, stirring frequently. Then add edamame and cashews, and sauté for another minute, stirring frequently. You want the temperature of pan to be nice and hot before adding the sauce.
Add sauce. Add the tamari, fish sauce, and brown sugar directly to the veggies in the sauté pan. Allow it to sizzle and start to cook the veggies down a bit more. Continue to fry the veggies for 1-2 more minutes, stirring frequently to coat everything in the sauce. Careful not to overcook the veggies!
Remove from heat & serve. Poke a turnip (or your longest cooking veggie) with a fork to make sure it's cooked all the way through, then remove the pan from heat. Serve the pad pak over jasmine rice or rice noodles!
Notes
Edamame. I recommend using frozen shelled edamame and
Rice & noodles. Depending on the kind of rice you use, you may need to start the rice earlier than the pad pak because some rice takes longer to cook than the pad pak itself.
