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Pad Thai Noodles with Mushrooms

Diet.Chef's picture
  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

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: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 849 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 186.1 mg62%

Sodium 1492.8 mg62.2%

Total Carbohydrates 127 g42.2%

Dietary Fiber 8.7 g34.7%

Sugars 11.5 g

Protein 26 g51.7%

Vitamin A 51.7% Vitamin C 68%

Calcium 12.4% Iron 27.2%

*Based on a 2000 Calorie diet

Pad Thai Noodles With Mushrooms Recipe