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 Rest of the dish:
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. For the rest of the dish:
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. *Recipe by The South African Mushroom Farmers’ Association (SAMFA)
Buy a pink punnet of mushrooms and change a breast cancer survivor’s life R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to Reach for Recovery’s Ditto Project, to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life altering and heartbreaking reality of a mastectomy.
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