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Raw Pad Thai with spicy sautéed mushrooms

Topped with spicy sautéed mushrooms and a rich peanut dressing, Raw Pad Thai is a quick and healthy plant-based meal.

Featuring a peanut dressing made with soy sauce, maple syrup, rice vinegar, and lime juice, and a spicy sautéed mushroom topping, this dish is both delicious and nutritious. Serve it up with a generous squeeze of lime and some roasted peanuts. Recipe compliments of South African Mushroom Farmers’ Association.

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:

  1. Place all the ingredients in a bowl and whisk.
  2. Add a splash of warm water if you’d like to thin it out slightly..
  3. Taste to adjust any seasoning and set aside.
  4. Heat olive oil in a large frying pan and sauté the mushrooms on high heat until lightly golden.
  5. Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli sauce. Toss to coat.
  6. In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions and coriander. Add a little drizzle of dressing and toss.
  7. Add the mushrooms and mix everything well.
  8. Plate the salad and sprinkle with bean sprouts and peanuts. Serve with chunky lime wedges.

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