Vegan Mushroom Pad Thai

Pad Thai is a classic Thai stir-fried rice noodle dish that usually consists of chicken, beef, or shrimp. Today, I am going to show you how to make a vegan version with some meaty white oyster mushrooms!

Pad Thai has got to be one of my favorite Thai dishes — it is the item I scout for every time I sit down at a Thai restaurant. A good Pad Thai has the perfect balance of sweet, salty, and citrus. With the crunchy peanuts and meaty mushrooms, you won’t even remember that this Pad Thai is vegan!


Note on Noodles

If you’re using dried rice noodles. Prior to cooking the rice noodles, you have to soften them with hot water first. Alternatively, you could soak them in room temperature water ahead of time and keep them in the fridge.

After soaking in hot water for around 4-5 minutes, the noodles should turn white (no longer translucent) like this.


Vegan Mushroom Pad Thai

5 from 2 votes
Recipe by George L. Course: DinnerCuisine: ThaiDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

15

minutes

Ingredients

  • Pad Thai
  • 2 tablespoons peanut oil (or vegetable oil)

  • 150 grams rice noodles

  • 120 grams bean sprouts

  • 2 scallions, chopped into segments

  • 2 tablespoons brown sugar (or cane sugar)

  • 1 shallot, finely minced

  • 3 cloves garlic, finely minced

  • 3 dried red chili peppers, chopped

  • 100 grams white oyster mushrooms

  • 2 tablespoons chopped roasted peanuts (or almonds)

  • 2 eggs (optional, not pictured – see note below)

  • Sauce
  • 2 tablespoons soy sauce

  • 2 tablespoons tamarind paste

  • 1 tablespoon miso

  • 2 tablespoons sriracha

  • 1 teaspoon doubanjiang (spicy broad bean paste)

  • 2 tablespoons room temperature water

Directions

  • Soak the rice noodles in hot water for 4-5 minutes, or until the noodles are softened (but not completely cooked). Drain and set aside.
  • Make the Sauce. First, mix the miso with the water to loosen the paste. Then simply add all the rest of the sauce ingredients. Mix and set aside.
  • Cook the White Oyster Mushrooms. Using your hands, tear the mushroom apart. In a pan (no oil), cook the mushrooms until they released all of their moisture. Optional: use a spatula to press down hard on the mushrooms to flatten them and give them a more meaty texture. Remove from the pan and set aside.
  • Cook the Pad Thai. In the same pan, heat up the peanut oil (or vegetable oil). This may seem like a lot of oil but it is crucial if you don’t want the noodles to stick! First, fry the garlic, shallots, and dried chili peppers until aromatic, about 2 minutes. Then, add the brown sugar (or cane sugar) and cook until the sugar caramelizes, or turns dark brown. Add in the sauce, followed by the rice noodles and oyster mushrooms. Stir very well to combine, and make sure the rice noodles don’t stick together.
  • Finish the Pad Thai. Taste the noodles to see whether or not they are cooked — they should be soft but retain a bit of a chew. If they are not cooked yet, simply add some water (2 tablespoons at a time) and continue to cook until the water evaporates. When the noodles are cooked to your desired done-ness, take the pan off the heat and add the bean sprouts and scallion segments. Toss and use residual heat to cook the vegetables you just added. Top the Pad Thai with crushed peanuts to finish.

Notes

  • If you’re using eggs, you can either: 1) scramble the eggs until they’re 70% cooked and then add it to the Pad Thai. 2) After adding the noodles, push everything to the side and add your eggs there. Scramble the eggs on the side and then recombine it with the noodles.

Did you make this recipe? I’d love to see your recreations!

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