Vegetarian Pad Thai (rice noodles) with mushrooms, baby corns and bok choy tossed in a sweet and spicy sauce, topped with some crushed toasted peanuts. Serve it as a meal in itself on a busy week night - so comfy and so delicious - also very easy to make.
Do you have a favourite restaurant that you keep visiting every week? Or a favourite vegetable you like to eat at least thrice a week? And may be also favourite kitchen oil that you want to add to all dishes? I have answers to all three: sidewok, shiitake mushrooms and sesame oil… in the order. That’s what inspired me to create these delicious noodles aka vegetarian pad thai (rice noodles) with mushrooms, bok choy and babycorns.
Every time I visit my favourite Asian restaurant, I know what I want and Vegetarian Pad Thai Noodles is always on my list! I love having shiitake mushrooms added to them and just with a squeeze of lemon and a generous topping of toasted peanuts, I can not help but over-enjoy those yummy rice noodles. May be its in my head, that shiitake mushrooms make everything so yummy!!!! yup, that is me obsessing again, couldn't you see that from this recipe for mushroom gyozas or these delicious soupy Thai red curry rice noodles (with -obviously!!- shiitake mushrooms)
Anyway, let us come back to this recipe where I used a mix of shiitake and oyster mushrooms.
I have always wanted to re-create the recipe for vegetarian pad thai (rice noodles) and did it finally by adding my favourite veggies: mushrooms, bok choy and baby corns.
Making vegetarian pad thai (rice noodles) with mushrooms, bok choy and baby corns is so simple!
- you start by preparing your rice noodles and cooking them as per package instructions
- Then you sauté the mushrooms, bok choy and baby corns in some oil with some garlic (you can use whatever veggies you like, my favourites are in the picture below)
- Mix up your sauce (sriracha, light soy, dark soy sauce and sugar)
- Add this to the rice noodles
- Add a squeeze of lemon if you like
- Mix it all together and top with some crushed toasted peanuts & serve
I love making this easy recipe for vegetarian pad thai (rice noodles) with mushrooms, bok choy and babycorns, it hardly takes any time and is perfect for a quick week night meal.
Keep scrolling for the full recipe for vegetarian pad thai (rice noodles) with mushrooms, bok choy and baby corns.
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Vegetarian pad thai (rice noodles) with mushrooms, bok choy and baby corns
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 people 1x
- Category: Main Course
Description
Vegetarian Pad Thai (rice noodles) with mushrooms, baby corns and bok choy tossed in a sweet and spicy sauce, topped with some crushed toasted peanuts. Serve it as a meal in itself on a busy week night - so comfy and so delicious - also very easy to make.
Ingredients
- 2 tbsp Oil
- 2 tbsp Garlic (chopped)
- 200 grams Rice Noodles
- 25 grams Dried Shiitake Mushrooms
- 25 grams Dried Oyster Mushrooms
- 80 grams Bok Choy (Chopped)
- 80 grams Baby Corn (Sliced)
- 4 tbsp Toasted Peanuts
- Salt
- Pepper
Sauce
- 2 tbsp Hot Sauce (like Sriracha)
- 1 tbsp Sesame Oil
- 3 tbsp brown sugar
- 2 tbsp Soy Sauce (Light)
- 1 tbsp Soy Sauce (dark)
- 1/2 cup Vegetable Stock
- 2 tbsp Lemon Juice
- 1/3 cup Spring Onions (Chopped)
Instructions
- Cook the rice noodles as per package instructions and keep aside.
- Add some boiling hot water to mushrooms and let sit covered for 20minutes until they become three times of their size. Squeeze out the excess water and slice them. Keep aside.
- In a wok, heat some oil and add garlic, mushrooms, baby corn and bok choy. Sauté on medium low heat for 2-3 minutes.
- Mix all ingredients listed under "sauce" and add to the veggies. Mix well and add the rice noodles.
- Season the noodles with salt and pepper and cook on medium low heat for 4-5 minutes until the sauce is evaporated.
- Transfer to serving bowls and add crushed peanuts, spring onions and extra lemon. Enjoy!
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