Lobster Mushroom Pad Thai
This lobster mushroom pad thai will blow you away, especially since it’s actually meatless! These mushrooms are perfect for this noodle dish!
Feel free to replace the sauce with 1 cup of store-bought pad thai sauce.
- Prep Time40 min
- Cook Time10 min
- Total Time50 min
- Yield4 servings
Ingredients
For the Sauce
- 3 tablespoons tamarind paste
- 1/4 cup fish sauce (or vegetarian equivalent – coconut aminos or tamari)
- 1/4 cup palm OR brown sugar
- 1 tablespoon oyster sauce (or vegetarian equivalent)
- 1 tablespoon soy sauce
- 1 tablespoon sriracha OR chili sauce
For the Pad Thai
- 8oz (225g) flat rice noodles
- 1/4 cup lard or cooking oil
- 2 eggs, beaten
- 8oz (225g) lobster mushrooms, trimmed and cut into bite-sized pieces
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 4 scallions, white parts slices, green parts cut into 2″ pieces (save some for garnish)
- 1/4 cup chopped cilantro
- 1 cup roasted peanuts, chopped
- Lime wedges to garnish
Preparation
Soak the rice noodles for 8 minutes in warm water. Drain and let dry out a little bit.
Heat the oil over medium-high in a wok or skillet.
Add the beaten eggs, and stir to scramble. When they’re just about cooked through, remove them and transfer to a bowl.
Add the lobster mushrooms to the hot oil and cook, stirring, for 5 minutes.
Add the shallot and cook for 1 minute.
Add the garlic and scallions and cook for 1 more minute.
Add the noodles to the wok and then add the sauce.
Stir and mix everything well.
Add the eggs back in, the cilantro, and 3/4 of the peanuts and cook until the liquid has been absorbed and has coated everything, about 1-3 minutes.
Transfer to plates and garnish with lime wedges, more peanuts, and the reserved sliced scallions. Serve with sriracha. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
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