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Thai mushroom stir-fry recipe, or pad hed, is perfect for an easy side-dish or a light main with jasmine rice. Tender mushrooms tossed with lots of garlic and a slightly sweet, savory, and mildly spicy stir-fry sauce, what’s not to love?
What is pad hed
Pad hed is a simple Thai mushrooms stir-fry, blending chili, garlic, and a savory, slightly spicy stir-fry sauce. Perfect for vegetarians, this dish is easy to customize with your favorite ingredients and flavors.
Thai mushroom stir-fry
Sometimes Thai food is so simple yet so delicious, and this Thai mushroom dish is exactly that. Another perfect example is this enoki mushroom larb recipe.
All you need is a hot wok, a splash of oil, and your favorite mushrooms along with some Thai seasonings. Then just watch the mushrooms soak up all that delicious stir-fry sauce. Quick, easy, and so flavorful.
One of the best parts about vegetable stir-fries is how flexible they are. Feel free to add a little more green by throwing in any veggies you’ve got. This mushroom stir-fry is perfect for anyone on a plant-based diet!
And for those who love a bit of heat or those who prefer things on the milder side, adjusting the spice level couldn’t be easier. There are plenty of customization options coming up after the instructions.
Serve this up as a healthy main with steamed jasmine rice, or add it to your weekly dinner rotation as a side. It comes together in less than 20 minutes, the perfect solution for your busy weeknights.
Best mushroom for stir-fry
There are lots of mushrooms that go in stir-fry:
- White shimeji mushrooms
- King oyster mushrooms
- Portobello mushrooms
- Cremini mushrooms
- Button mushrooms
- Enoki mushrooms
When using mushrooms in stir-fries, remember to adjust the cooking time based on the type and size of your mushrooms. For example, enoki might just need a quick toss in your pan, while king oyster mushrooms may require a bit more time to develop the desired texture.
For the exact measurements, please scroll down to the recipe card at the end of this post.
- Mushrooms – I used eryngii mushrooms (king oyster mushrooms) and white shimeji mushrooms. You can easily customize this Thai mushroom stir-fry recipe with your favorites.
- Chilies – Prik chi fa chili adds a medium heat with lots of that delicious chili flavor. You can find these at Asian grocery stores or at Asian markets.
- Light soy sauce – Light soy sauce adds a salty flavor to the stir-fry sauce.
- Oyster sauce – Oyster sauce is a key ingredient in many Thai stir-fry dishes, providing a rich savory and slightly sweet flavor. The thick texture of the sauce coats the mushrooms and makes them glossy, enhancing the appearance of the final dish.
- White pepper – White pepper brings a mild heat, different from the chili flavor, that pairs great with the earthy tones of the mushrooms.
- White sugar – White sugar is crucial for balancing out the spicy and salty notes in the sauce. To replicate the exact flavors in this recipe, avoid using brown sugar and palm sugar.
- Green onions – Green onions bring bright, fresh flavors and a pop of color. They have a mild onion-like taste that doesn’t overpower the mushroom flavors.
- Garlic – What’s a Thai stir-fry without garlic? Garlic infuses the whole dish with aroma and a pungent note. Feel free to add more or less to taste.
Step 1: Heat oil in your wok over medium heat and sauté garlic until golden and fragrant.
Step 2: Toss in the prepped mushrooms and red chilies. Stir-fry for a few minutes until the mushrooms are slightly tender but still crisp.
Step 3: Add sauces and seasonings: light soy sauce, oyster sauce, white pepper, and white sugar. Mix well and coat the mushrooms with the stir-fry sauce.
Step 4: Turn off the heat and stir in your chopped green onions. Serve immediately and enjoy.
Here’s what you need to make this easy Thai dish:
- Wok or non-stick / cast iron skillet
- Cutting board and sharp knife
- Measuring cups and spoons
Thai mushrooms recipe customizations
Make it vegetarian: Use a mushroom-based oyster sauce instead of oyster sauce. Add firm tofu and optionally extra vegetables.
Vegetable options: Add other vegetables like bell peppers, broccoli, snap peas, baby corn, bok choy, and onion.
Add proteins: Feel free to toss in chicken, pork, beef, or even seafood like shrimp.
Nuts: Roasted cashews or roasted peanuts can bring a delightful crunch and nutty flavor.
Egg: Scramble in an egg for richness and texture.
How to serve Asian mushroom stir-fry
Serve your stir-fried mushrooms hot from the wok with a side of jasmine rice, noodles, or Thai sticky rice. Garnish with freshly chopped cilantro or green onions. A squeeze of lime can add a zesty finish and a sprinkle of sesame seeds adds a nutty finish. Don’t forget a refreshing drink like cha manao, a Thai lime iced tea.
How to store garlic mushrooms
Allow your pad hed leftovers to cool to room temperature and transfer it into an airtight container. It will stay fresh in your refrigerator for up to 3 days.
Freezing: You can freeze your leftovers in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
Reheating: Simply reheat on the stove top over medium heat. Alternatively, you can choose to reheat it in the microwave.
Frequently asked questions
Is mushroom stir-fry healthy?
Yes, mushrooms stir-fry is a healthy option, packed with nutrients and low in calories.
Are mushrooms good in stir-fry?
Mushrooms are excellent in stir-fries, offering meaty textures and rich flavors while absorbing the stir-fry sauce and spices.
Is this recipe gluten-free?
This recipe can be made gluten-free by using tamari or a certified gluten-free soy sauce instead of traditional soy sauce.
Is this a spicy recipe?
It’s mildly spicy, but can customize the heat level by adjusting the amount of chilies used.
How do you cut oyster mushrooms for stir-fry?
For a stir-fry, you can cut king oyster mushrooms into bite-sized pieces, roughly 1/4 inch thick slices
Related Thai vegetable stir-fry recipes you’ll love
- Gai pad nor mai (chicken bamboo shoots stir-fry)
- Pad pak boong (Thai morning glory stir-fry)
- Shrimp with bean sprouts
- Thai spicy eggplant recipe
- Vegetarian fried cabbage
- Thai ginger chicken
- Long beans stir-fry
Thai Mushroom Stir-Fry Recipe (Pad Hed)
Quick and easy Thai mushroom stir-fry recipe. Serve with rice for a healthy dinner or on its own as a side.
Heat oil in your wok over medium heat and sauté garlic until golden and fragrant.
Toss in the prepped mushrooms and red chilies. Stir-fry for a few minutes until the mushrooms are slightly tender but still crisp.
Add sauces and seasonings: light soy sauce, oyster sauce, white pepper, and white sugar. Mix well and coat the mushrooms with the stir-fry sauce.
Turn off the heat and stir in your chopped green onions. Serve immediately and enjoy.
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 15.64g25%
- Saturated Fat 2.48g13%
- Total Carbohydrate 12.36g5%
- Dietary Fiber 2.1g9%
- Sugars 5.75g
- Protein 5.82g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use the nutrition card in this recipe as a guideline.
- Mushrooms: I used eryngii mushrooms (king oyster mushrooms) and white shimeji mushrooms. Feel free to customize, just adjust the cooking time accordingly. Slice king oyster mushrooms into 1/4 inch thick slices.