Raw Pad Thai with Spicy Sautéed Mushrooms

Spicy, sweet and savoury mushrooms with cabbage, carrots and courgettes.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Lunch
Cuisine Asian, Thai
Servings 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
  • 500 g portabellini mushrooms, sliced
  • 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.

For the mushrooms:

  • 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 beansprouts and peanuts. Serve with chunky lime wedges.
Keyword thai