Raw Pad Thai with Spicy Sautéed Mushrooms

Don’t know what to make for dinner? This delicious Pad Thai with Spicy Sautéed Mushrooms packs a flavourful punch, and it’s quick and easy to make.

Serves 4


Peanut dressing

🔹¼ cup peanut butter
🔹2 Tbsp soy sauce
🔹2 Tbsp maple syrup
🔹2 Tbsp rice vinegar
🔹2 Tbsp fresh lime juice
🔹1 Tbsp sesame oil
🔹1 clove garlic, finely grated
🔹1 tsp fresh ginger, finely grated

🔹500g portabellini mushrooms, sliced
🔹2-3 Tbsp olive oil
🔹1 Tbsp sriracha, sambal oelek or any similar hot sauce

🔹¼ purple cabbage, shredded finely
🔹4 carrots, peeled and julienned or spiralised
🔹2 large courgettes, julienned or spiralised
🔹1 red chilli, seeds removed and thinly sliced
🔹4 spring onions, thinly sliced
🔹½ cup coriander leaves
🔹½ cup bean sprouts
🔹½ cup roasted salted peanuts, roughly chopped
🔹Fresh lime wedges, for serving


For the dressing:

🔹Place all the ingredients in a bowl and whisk.
🔹Add a splash of warm water if you’d like to thin it out slightly.
🔹Taste to adjust any seasoning and set aside.

🔹Heat olive oil in a large frying pan and sauté the mushrooms on high heat until lightly golden.
🔹Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli
sauce. Toss to coat.

🔹In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions and
coriander. Add a little drizzle of dressing and toss.
🔹Add the mushrooms and mix everything well.
Plate the salad and sprinkle with bean sprouts and peanuts. Serve with chunky lime wedges.

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