SAMFA Raw Pad Thai with Spicy Sautéed Mushrooms

Serves 4


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



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.

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.


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