Mushroom Pad Thai Noodles

Pad thai noodles are one of the most popular dishes at a Thai Restaurant. There are so many varieties out there that you can make this dish a part of your weekly meals and never get bored! Last night, I was craving for some thick noodles so I made two large, steaming bowls of this delicious noodles with my preferred ingredients. It took so little time and tasted so sooooo good 🙂

  • Prep time – 10 minutes
  • Cook time – 20 minutes
  • Thick Flat Rice Noodles – 8 0z OR any Flat Noodles
  • White Mushrooms (Sliced) – 12 oz
  • Eggs – 2
  • Crushed Red Pepper Flakes – 1/2 tsp
  • Garlic (Chopped) – 2 tsp
  • Ginger (Chopped) – 1 tsp
  • Low Sodium Soy Sauce – 1/3 cup
  • Dark Brown Sugar – 2 tbsp
  • Sriracha – 1 tbsp
  • Green Onions (Chopped) – 3 tbsp
  • Coriander Leaves (Chopped) – 2 tbsp
  • Peanuts (Crushed) – 2 tbsp (OPTIONAL)
  • Extra Virgin Olive Oil – 2 tbsp
  1. Cook the thick flat rice noodles as per the package instructions, but try to make them very slightly undercooked. You can add some salt while cooking, I prefer minimal salt so I have not used any. Once done, drain and toss in little olive oil and set aside
  2. In a bowl, combine the soy sauce, dark brown sugar, sriracha, and ginger. Mix it all together and set aside
  3. Heat a pot with 1 tbsp of the olive oil. Add the eggs and red pepper flakes. Scramble the eggs and once ready pour this over the prepared noodles
  4. Heat the same pot and add the remaining 1 tbsp of olive oil. Add the mushrooms and garlic. Saute for 10 minutes and ensure most of the water has evaporated from the mushrooms
  5. Add the noodles and eggs to the mushroom. Mix for 30 seconds
  6. Add the sauce prepared in Step 2 and peanuts, green onions, and cilantro. Saute on high heat for two minutes or until the sauce has coated the noodles well. The noodles should be fully cooked by now
  7. Serve warm and enjoy 🙂



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