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
Ingredients
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
Method
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.
