Pad Thai Noodles with Mushrooms

Irresistible Pad Thai Noodles with Mushrooms

Here’s a quick dish you could prepare in less than 20 minutes. Pad Thai Noodles with Mushrooms is healthy and you could top it with your favorite vegetables.

Irresistible Pad Thai Noodles with Mushrooms


1 Medium egg, lightly beaten
2 Garlic cloves, peeled and finely chopped
2 Spring onions, trimmed and cut into 1-inch pieces
1/2 teaspoon Sugar
1/2 teaspoon Cayenne pepper
1 tablespoon Vegetable oil
1 1/2 tablespoon Thai fish sauce
2 tablespoon Lemon juice
2 oz Fresh bean sprouts
4 oz Flat rice noodles or rice vermicelli
8 oz Mixed mushrooms, including shiitake, oyster, field, brown and wild mushrooms

To garnish:

Chopped roasted peanuts
Freshly chopped coriander

Chef’s Tip:

For an aromatic alternative to this dish add a handful of chopped fresh basil leaves to the recipe in step 3.

Thai Noodles recipe photo


Cook the noodles according to the packet instructions. Drain well and reserve.

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.

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.

Add the lemon juice, fish sauce, sugar, cayenne pepper, spring onions and half of the bean sprouts, stirring quickly all the time.

Cook over a high heat for a further 2-3 minutes until everything is heated through.

Turn on to a serving plate. Top with the remaining bean sprouts. Garnish with the chopped peanuts and coriander and serve immediately.

Pad Thai Noodles with Mushrooms is also great without vegetables if you don’t have them and want to cook a quick satisfying meal.

Photo by nettsu