Mushroom Pad Thai

Your new favorite pad thai just got even better by adding gourmet mushrooms! We really enjoy using oyster mushrooms but any type will work! We love that you can make the recipe as simple or as complicated as you want by adding whatever veggies or protein fit your needs! One batch typically serves 3-4 people.

Ingredients

• 2 Tbsp. Butter or olive oil

• 2-3 Cloves of Garlic (minced)

• Pad Thai Sauce— we like Annie Chun Pad Thai Sauce

• 1 Box Rice Noodles

• 1 Onion (diced)

• 1 lb oyster mushrooms

• 1 Head Broccoli

• 3-4 carrots (Shredded or diced)

• 1 Bell Pepper (diced)

• 4 eggs

• Cilantro (chopped)

• Green Onions (chopped)

• Peanuts or Cashews (minced)

• Lime

• Sriracha

Recipe

Prep your veggies by cutting them to your preference.

Boil a large pot of water and follow cooking instructions on the box for rice noodles.

We prefer slicing the mushrooms to be thicker since they cook down. Add mushrooms to a non-stick pan at medium heat for ~5 minutes to let them sweat out some of their water content. Once they start to brown up a bit add butter and garlic.

Add onions to pan with mushrooms and cook until translucent, then add your veggies.

Once your veggies are cooked we like to push them to the side of the skillet, forming a hole in the middle of the pan. Turn the heat down a bit so the butter doesn’t burn. Add some butter. Whisk eggs in a separate bowl and add to pan, or just whisk them in your pan. Once cooked mix the eggs together with your veggies.

When noodles are done add them to your pan and mix in your pad thai sauce.

Top off with chopped up cilantro, green onions, and siracha. We like to finely chop cashews for a nutty crunch but peanuts are the typical choice. Squeeze a bit of lime if you like and boom, your meal is ready!