Oyster Mushroom Pad Thai Inspired Salad

Oyster Mushroom Pad Thai Inspired Salad

Serves : 3-4

Prep time : 30 minutes 

Ingredients :

Pad Thai Sauce

  • 1 tbsp neutral oil
  • 4 cloves of garlic, minced
  • Smash of ginger
  • Tamarind water (Pebble size tamarind soaked in 7-8 tbsp of warm water 
  • and then squeezed and strained)
  • 5 tbsp fish sauce
  • 2 tsp Kashmiri chilli powder
  • 2 tbsp jaggery powder
  • 1.5 tsp sugar
  • ½ tsp salt
  • A pinch of pepper
  • 1 tbsp chopped coriander

Salad Vegetables

  • 1 Chinese cucumber, sliced
  • ¼ red bell pepper, sliced
  • ¼ yellow bell pepper, sliced
  • ¼ green bell pepper, sliced
  • 1 spring onion, chopped
  • ¼ red onion, sliced
  • 1 small cup of mango or pineapple, diced
  • 2 cups of your favourite salad veg (think lettuce, peppers, cucumbers, carrots, bean sprouts etc)

Salad Condiments

  • A handful of fresh basil, chopped
  • A handful of fresh mint, chopped
  • 1 small cup of roasted peanuts, coarsely crushed
  • 1 lemon, juiced

Tossed Oyster Mushrooms

  • 1 ½ tbsp butter
  • 1 tsp minced garlic
  • 150g Shroomery Oyster Mushrooms
  • Sprinkle of salt or to taste
  • Sprinkle of White Pepper


Pad Thai noodle pack


Prep your salad vegetables by cutting them, transferring to an airtight container and chilling them. Prep the noodles by soaking a handful of them in warm water or as per the package instructions.

Make the sauce. Saute the minced garlic and ginger till fragrant on medium flame, add the sieved tamarind water, fish sauce and chilli powder. Cook for half a minute and add the sugar and jaggery powder till it slightly thickens. Season with salt and pepper and add the chopped coriander. If the sauce has thickened too much, add 2-3 tbsp of water to thin it down. 

Reserve half of this liquid for the salad dressing. To the sauce in the pan, add the soaked and strained noodles with a pinch of salt. Toss and cook with a lid on till the noodles are soft and cooked well. Don’t leave the noodles watery and let them cool till room temperature.

Cook the mushrooms in a pan over medium-high heat. Start with a tbsp of butter then add the minced garlic, cook till fragrant. Space the mushrooms apart and cook them for 20 seconds on each side. Switch off the heat, season with salt and pepper, toss and cool till room temperature.

Assemble your salad. Combine leftover Pad Thai sauce with the juice of 1 lemon. Add the cooked noodles, chilled veggies, all the condiments and the cooked mushrooms. Toss. Garnish with some crushed peanuts, mushrooms, chopped basil and sesame seeds. Enjoy!

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