Sautéed Thai Pad Naam with Green Papaya Salad
A vibrant Thai stir-fry featuring fresh vegetables and aromatic herbs, paired with a refreshing green papaya salad for a perfect balance of flavors. This thai-inspired stir fry (vegetarian) ready in about 25 minutes pairs vegetable oil, garlic cloves, minced, small red chili, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 small red chili, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 medium carrot, julienned
- 200 g firm tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 2 cups green papaya, shredded
- 1/2 cup cherry tomatoes, halved
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fresh cilantro leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 small sliced red chili, sautéing for 30 seconds until fragrant but not browned.
- Step 2: Add 1 cup green beans and 1 medium julienned carrot to the skillet, stirring for 3 minutes until vegetables are tender-crisp.
- Step 3: Stir in 200 g cubed firm tofu, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar. Cook for 2-3 minutes until tofu is heated through and sauce thickens slightly.
- Step 4: In a separate bowl, combine 2 cups shredded green papaya, 1/2 cup halved cherry tomatoes, 2 tbsp lime juice, and 1 tbsp fish sauce. Toss well to mix.
- Step 5: Plate the stir-fried Pad Naam and top with the green papaya salad. Garnish with 1/4 cup crushed roasted peanuts and 1/4 cup fresh cilantro leaves before serving.
Frequently asked questions
How long does Sautéed Thai Pad Naam with Green Papaya Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Thai Pad Naam with Green Papaya Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Sautéed Thai Pad Naam with Green Papaya Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Thai Pad Naam with Green Papaya Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Thai Pad Naam with Green Papaya Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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