Wild Mushroom Pad Thai
- ACTIVE: 15 MIN
- TOTAL TIME: 30 MIN
- SERVINGS: 4
Play around with different types of mushrooms in this pad Thai: In summer, try buttery-sweet chanterelles. In the spring, you can splurge for a few morels.
- 1/2 pound dried pad Thai rice noodles (banh pho)
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoons tamarind paste (see Note)
- 1 tablespoon Sriracha or chile-garlic sauce
- 2 tablespoons vegetable oil
- 2 small shallots, thinly sliced
- 8 ounces mixed wild mushrooms, stems removed and halved
- 2 garlic cloves, thinly sliced
- 1 cup julienned carrots (from about 1/3 pound carrots)
- 4 scallions, cut into 1-inch pieces, plus finely chopped scallions, for garnish
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
- Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
- In a large nonstick wok or skillet, heat the oil until shimmering. Add the shallots and mushrooms and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and carrots and stir-fry until soft, about 2 minutes. Add the noodles and the 4 scallions and stir-fry until heated through, about 2 minutes.
- Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and thinly sliced scallions, then serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.