Photograph of the finished Pad hed

Thailand · Nấm xào tỏi ớt Thái Pad hed

Pad hed

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mushrooms Mushrooms 1.6 lb
  • Photograph of Enoki mushrooms Enoki mushrooms 14.1 oz
  • Photograph of Maitake mushrooms Maitake mushrooms 11.3 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Chilli Chilli 16
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Oyster sauce Oyster sauce ¼ cup
  • Photograph of Italian basil Italian basil 3.5 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Tear the mushrooms by hand along the grain instead of cutting them with a knife; the rougher side will hold the sauce better than the cut side.
  2. 2 Sauté the mushrooms in a dry pan for 4 minutes first to allow them to release their water.
  3. 3 Mushrooms must be completely drained before adding oil; adding oil too early will cause the mushrooms to boil in their own water.
  4. 4 Pour in the oil and sauté the minced garlic and chili peppers along with the mushrooms for 40 seconds over high heat.
  5. 5 Add soy sauce and oyster sauce, then stir for 60 seconds until the sauce coats the mushrooms.
  6. 6 Turn off the heat, mix in the basil leaves and squeeze in some lemon juice, then serve immediately.
Start cooking