Lions Mane Pad Thai
Lions Mane makes a very tasty Pad Thai…
Prep 15mins, cooking time 10 mins
You will need the following:
- Punnet of fresh Lions Mane – sliced
- Shiitake and Red Oyster Mushroom
- Rice noodles
- Sesame oil (teaspoon) & Coconut oil (tablespoon)
- Garlic – 1 teaspoon of lazy garlic or 1 generous clove
- Fresh or dried Chilli flakes – to taste
- Tamarind paste – 2 teaspoons
- Broth – veggies or fish (small cup)
- Sauces – Soy/sweet chilli
- Shredded spring onion
- 2 Limes
- Unsalted ‘crushed’ peanuts
- Veggies preferences – Beansprout/Carrot shavings/Red pepper
- Broccoli/baby corn/Pak Choi
- Garnish with Fresh Coriander & Mint
Method:
Cook noodles, drain and toss with Sesame oil – put to the side.
Pan fry Rooms – until ‘golden’.
Add onions and garlic.
Add other spices + juice of 1 lime – move gently for 2mins.
Introduce broth – half a cup at a time.
Add your choice of veggies – simmer for 1 min.
Re-introduce noodles – mix gently for 1 min.
Plate your Pad Thai – adding crushed nuts and garnish.
Recipe: Karen Lord
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