Raw Pad Thai with Spicy Sautéed Mushrooms
Spicy, sweet and savoury mushrooms with cabbage, carrots and courgettes.
Ingredients
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
Instructions
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.