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DSC02666Peanut butter is not a good friend of mine. I don’t like peanuts, I try not to eat butter and the two together give me a stomach ache BUT it sure is great for cutting spiciness and thickening sauces. This is my take on Pad Thai, traditional noodle dish from Thailand with various vegetables and a spicy peanut sauce. I’ve highlighted the shiitake mushroom for this dish instead of meat or poultry. The shiitake and the oyster mushrooms were a gift from the Jersey Spore Shroomery, so far both I’ve used mainly in Asian preparation. I soaked the mushrooms in vinegar and soy, a very light marinade while readying the other ingredients and it really made a difference. Make sure to prepare plenty of sauce even if you don’t use it all so the noodles are well dressed. Any noodles will do here as I don’t aim to be super authentic (I used flat rice noodles). You can change the vegetables up and adjust the level of spiciness if you wish. Bon appetit!


2 c shiitake, oyster mushrooms (cleaned, stems removed)

1 c shelled edamame

1 yellow bell pepper, thinly sliced

1 c chopped lettuce/cabbage

1 tbsp each sesame, chili oil

2 garlic gloves, minced

3 tbsp soy sauce, low sodium

2 tbsp rice wine vinegar


2 tbsp sweet chili sauce

1/3 c reduced fat creamy peanut butter

2 tbsp lime juice

chives, Thai basil to garnish


1. Soak mushrooms in 2 tbsp each soy sauce, vinegar. Refrigerate while whisking liquid ingredients together.

2. Heat skillet or wok on high, add vegetables including mushrooms and lettuces. Cook until vegetables soften for about 5-7 minutes.

3. Meanwhile cook rice noodles in hot water (not boiling) for 5 minutes, drain.

4. Spoon sauce over vegetables, toss with noodles, garnish with herbs. et Voila!