Phat Thai With Mushrooms (Pad Thai) Recipe

Name: Phat Thai With Mushrooms (Pad Thai)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces firm tofu, diced; 4 cups rice noodles or 4 cups fettuccine; cold water, for soaking noodles; 2 tablespoons vegetable oil; 4 teaspoons garlic, minced; 1/2 cup turnip, peeled and diced; 1 cup mushroom, coarsely chopped; 2 tablespoons scallions, sliced; 1 dried red chili pepper, finely chopped; 2 teaspoons rice vinegar; 3 tablespoons sugar; 4 teaspoons fresh paprika bell peppers, chopped; 4 tablespoons tamarind juice; 1 1/2 cups water; 1 cup roasted peanuts, chopped; 2 cups bean sprouts; 1 lime, juice of; 1 cup garlic clove, cut into 1/2 inch pieces; 1 pinch salt; 1 pinch pepper; 1 lime, peeled and cut into wedges; 1 carrot, shredded

Servings: persons

8 ounces firm tofu, diced
4 cups rice noodles or 4 cups fettuccine
cold water, for soaking noodles
2 tablespoons vegetable oil
4 teaspoons garlic, minced
1/2 cup turnip, peeled and diced
1 cup mushroom, coarsely chopped
2 tablespoons scallions, sliced
1 dried red chili pepper, finely chopped
2 teaspoons rice vinegar
3 tablespoons sugar
4 teaspoons fresh paprika bell peppers, chopped
4 tablespoons tamarind juice
1 1/2 cups water
1 cup roasted peanuts, chopped
2 cups bean sprouts
1 lime, juice of
1 cup garlic clove, cut into 1/2 inch pieces
1 pinch salt
1 pinch pepper
1 lime, peeled and cut into wedges
1 carrot, shredded

1
Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
2
While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
3
Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
4
Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
5
Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
6
Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.

1359

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 ounces firm tofu, diced, 4 cups rice noodles or 4 cups fettuccine, cold water, for soaking noodles, 2 tablespoons vegetable oil, and more.

Yes, Phat Thai With Mushrooms (Pad Thai) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Phat Thai With Mushrooms (Pad Thai)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions