Mushroom Pad Thai
This Pad Thai recipe comes together in just minutes, thanks to the Sizzling Sautés Thai Mushroom Kit from Monterey Mushrooms. It makes for a great lunch or for a quick and easy side dish or meal.
Servings: 2
Ingredients
- 8 ounces flat rice noodles
- 3 Tablespoons oil
- 3 cloves garlic minced
- 1 package 13.5 oz Monterey Mushrooms Sizzling Sautés™ Thai Mushroom Kit
- 2 Tbsp Olive oil optional
- 2 eggs
- 1 cup fresh bean sprouts sending Broccoli sprouts - these are not available fresh locally
- 1 red bell pepper thinly sliced
- 3 green onions chopped
- 1/2 cup dry roasted peanuts
- 1 TBSP soy sauce
- 1 TBSP rice vinegar
- 2 limes cut in quarters
- 1/2 cup Fresh cilantro chopped
Instructions
- Cook noodles according to package instructions.
- Warm a large saucepan or wok over medium heat. Add 2 tablespoons of olive oil, if desired.
- Add mushrooms to the saucepan. Cook for about 10 minutes, until slightly tender. Remove from heat.
- Add the Thai sauce packet and stir until the mushrooms are evenly coated about 1-2 minutes. Set saucy mushrooms aside on a plate.
- Add a splash of olive oil to the same pan, and toss in the garlic and bell pepper.
- Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
- Add noodles, soy sauce, vinegar, bean sprouts, and peanuts to the pan. Toss everything to combine.
- To assemble, serve each plate with a heap of the noodle mixture, top with saucy mushrooms, and garnish with green onions, cilantro, and lime wedges
Video
Nutrition
Calories: 778kcal | Carbohydrates: 51g | Protein: 20g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1005mg | Potassium: 616mg | Fiber: 8g | Sugar: 6g | Vitamin A: 828IU | Vitamin C: 41mg | Calcium: 114mg | Iron: 3mg