Thai Mushroom Stir-Fry Recipe (Pad Hed)
Pad hed, an easy Thai mushroom stir fry recipe, features a simple, delicious sauce and comes together in just 20 minutes for a healthy, quick dinner.
Ingredients
- 2 tbsp oil
- 3 cloves garlic, minced
- 2 chilies, I used prik chi fa chilies, adjust to taste
- 10 oz or about 3 cups mushrooms, sliced, see notes
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp white sugar
- 1/4 teaspoon white pepper
- 2 green onions, 2-inch pieces
Instructions
- 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.
Notes
- 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.
Calories: 186kcal | Carbohydrates: 11g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 1002mg | Potassium: 520mg | Fiber: 2g | Sugar: 5g | Vitamin A: 0.4IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
