You are here

Pad Thai Noodles With Mushrooms

Diet.Chef's picture
Ingredients
  Flat rice noodles/Rice vermicelli 4 Ounce (125 Gram)
  Vegetable oil 1 Tablespoon
  Garlic 2 Clove (10 gm), peeled, finely chopped
  Egg 1 Medium, lightly beaten
  Mixed mushrooms 8 Ounce, including shiitake, oyster, field, brown and wild mushrooms (225 Gram)
  Lemon juice 2 Tablespoon
  Thai fish sauce 1 1⁄2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Spring onions 2 , trimmed and cut into 1 inch pieces
  Bean sprout 2 Ounce (50 Gram)
  Chopped roasted peanuts 1 Tablespoon
  Freshly chopped coriander 1 Tablespoon
Directions

1. Cook the noodles according to the packet instructions. Drain well and reserve.
2. Heat a wok or large frying pan. Add the oil and garlic. Fry until just golden. Add the egg and stir quickly to break it up.
3. Cook for a few seconds before adding the noodles and mushrooms. Scrape down the sides of the pan to ensure they mix with the egg and garlic.
4. Add the lemon juice, fish sauce, sugar, cayenne pepper, spring onions and half of the beansprouts, stirring quickly all the time.
5. Cook over a high heat for a further 2-3 minutes until everything is heated through.
6. Turn on to a serving plate. Top with the remaining beansprouts. Garnish with the chopped peanuts and coriander and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.207895
Average: 4.2 (19 votes)