Pad Pak Kana

Pad Pak Kana is a fast, savory Thai stir-fry of crisp-tender Chinese kale scented with garlic and chili. The leaves turn silky, the stems stay juicy with a slight crunch, and the soy-oyster style sauce gives the dish a glossy, deeply savory finish.

Nutrition · per serving

147kcal

4.7gProtein

10.9gCarbs

10.1gFat

3.1gFiber

2 servings

Ingredients

8 items

Sauce mixture

light soy sauce20 ml

vegan oyster sauce25 g

water15 ml

sugar4 g

Stir-fry

Chinese kale300 g

garlic15 g

red chili5 g

neutral oil20 ml

Tips

•For the best texture, choose young Chinese kale with slender stems; very thick stems can be split lengthwise before slicing.
•If you want more heat, add extra sliced chili or a pinch of chili flakes at the end.
•A properly hot pan is the key to a good stir-fry: it sears the vegetables quickly so they stay crisp and bright instead of steaming.
•Serve with jasmine rice or alongside other Thai dishes such as tofu stir-fries or soups.

Steps

1
Trim the tough ends from the Chinese kale. Separate the stems and leaves; slice the stems on a diagonal into bite-size pieces and cut the leaves into large pieces. Finely slice the garlic and the red chili. In a small bowl, stir together the light soy sauce, vegan oyster sauce, water, and sugar until smooth. Have everything beside the stove before you start; this dish cooks very fast.
300 g Chinese kale15 g garlic5 g red chili20 ml light soy sauce25 g vegan oyster sauce15 ml water4 g sugar
2
Heat a wok or large frying pan over high heat until very hot. Add the neutral oil, swirl to coat, then add the garlic and red chili. Stir-fry for about 10–15 seconds just until fragrant; do not let the garlic brown deeply or it will taste bitter.
20 ml neutral oil15 g garlic5 g red chili
3
Add the Chinese kale stems first and stir-fry for 1 minute. This gives the firmer stems a head start so they stay crisp-tender rather than raw.
300 g Chinese kale
4
Add the Chinese kale leaves and toss for 30–45 seconds until they begin to wilt. Pour in the sauce mixture around the edge of the wok and stir-fry for another 1–2 minutes, tossing constantly, until the stems are bright green and just tender and the leaves are glossy. The sauce should lightly coat the vegetables, not pool at the bottom.
300 g Chinese kale20 ml light soy sauce25 g vegan oyster sauce15 ml water4 g sugar
5
Transfer immediately to a serving plate and serve hot. Pad Pak Kana is best eaten right away while the kale is vibrant and the stems still have some crunch.

Origin & History

Pad Pak Kana is a simple Thai stir-fry built around Chinese kale, a vegetable widely used in Thai home cooking and street-food stalls. The dish reflects the strong influence of Chinese cooking techniques in Thailand, especially fast wok stir-frying with garlic and soy-based seasonings. It is valued for being quick, affordable, and easy to pair with rice.

thai vegan stir-fry chinese-kale quick weeknight

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Steps

Trim the tough ends from the Chinese kale. Separate the stems and leaves; slice the stems on a diagonal into bite-size pieces and cut the leaves into large pieces. Finely slice the garlic and the red chili. In a small bowl, stir together the light soy sauce, vegan oyster sauce, water, and sugar until smooth. Have everything beside the stove before you start; this dish cooks very fast.

300 g Chinese kale15 g garlic5 g red chili20 ml light soy sauce25 g vegan oyster sauce15 ml water4 g sugar

Heat a wok or large frying pan over high heat until very hot. Add the neutral oil, swirl to coat, then add the garlic and red chili. Stir-fry for about 10–15 seconds just until fragrant; do not let the garlic brown deeply or it will taste bitter.

20 ml neutral oil15 g garlic5 g red chili

Add the Chinese kale stems first and stir-fry for 1 minute. This gives the firmer stems a head start so they stay crisp-tender rather than raw.

300 g Chinese kale

Add the Chinese kale leaves and toss for 30–45 seconds until they begin to wilt. Pour in the sauce mixture around the edge of the wok and stir-fry for another 1–2 minutes, tossing constantly, until the stems are bright green and just tender and the leaves are glossy. The sauce should lightly coat the vegetables, not pool at the bottom.

300 g Chinese kale20 ml light soy sauce25 g vegan oyster sauce15 ml water4 g sugar

Transfer immediately to a serving plate and serve hot. Pad Pak Kana is best eaten right away while the kale is vibrant and the stems still have some crunch.

Origin & History