Description
Pad Cha Het is a vibrant and spicy Thai mushroom stir-fry that bursts with aromatic herbs and fiery chili heat. This dish features a medley of mushrooms cooked with a fragrant spice paste, fingerroot, kaffir lime leaves, fresh peppercorns, and Thai basil, delivering a perfect balance of earthy, spicy, and herbal flavors. Ideal served hot with steamed rice, it’s a quick and flavorful vegan dish packed with authentic Thai taste.
Ingredients
Spice Paste
- 5 cloves of garlic
- 2 shallots (or 1 red onion)
- 8 red finger chili (adjust to spice level)
- 1 root and stems off a sprig of coriander
Main Ingredients
- 2 tbsp oil
- 400 g mushrooms (king oyster mushrooms, oyster mushrooms, or a mix)
- 1 red finger chili
- 1 kaffir lime leaf (bruised and crushed)
- 2 tbsp fingerroot (or galangal or young ginger)
- 5 small bunches of young green peppercorns
- 1 leaf off a sprig of coriander
- 1 handful of Thai basil
Seasoning
- 1 tbsp vegan oyster sauce
- 1 tbsp vegan fish sauce (or soy sauce)
- 1 tsp sugar
- 1 tsp mushroom flavouring granules (or MSG, optional)
- 0.25 cup water to rinse the blender / mortar (or stock, optional)
Instructions
- Prepare the spice paste: Blend or pound together the garlic, shallots, red finger chilies, and coriander root and stems until a smooth paste forms. Set aside this paste and rinse the blender or mortar with 1/4 cup water to help use all the flavors.
- Prepare the mushrooms: Tear the king oyster mushrooms into smaller strips by hand. Similarly, tear big oyster mushroom pieces into manageable sizes. Set aside.
- Heat the oil: In a pan or wok, heat 2 tablespoons of oil over high heat until the oil is smoking hot. This ensures a good sear and flavor release from the spices.
- Cook the spice paste: Add the prepared spice paste to the hot oil and fry it, stirring constantly, until the pungent smell of garlic dissipates, releasing a rich aroma.
- Add thicker mushrooms: Toss in the thicker pieces of mushrooms, stirring to coat them evenly with the spice paste.
- Add thinner mushrooms and sweat: Add the thinner mushroom pieces and immediately cover the pan with a lid to allow the mushrooms to sweat and release their moisture. Lower the heat to medium if necessary to prevent burning. Let cook for about 3 minutes.
- Add fragrant ingredients and seasoning: Increase the heat back to high. Add the bruised kaffir lime leaves, green peppercorns, sliced red finger chilies, and fingerroot. Pour in the seasoning ingredients — vegan oyster sauce, vegan fish sauce, sugar, mushroom flavoring granules, and the reserved rinsing water or stock if the pan seems dry. Toss vigorously to coat the mushrooms and infuse the flavors evenly.
- Add fresh herbs: Add fresh Thai basil and coriander leaf, tossing everything together for 10 seconds to wilt the herbs and bring the dish to life.
- Finish and serve: Turn off the heat and serve the spicy mushroom stir-fry hot, ideally alongside steamed rice for a complete meal.
Notes
- Adjust the number of red finger chilies to control spice level to your preference.
- If fingerroot is unavailable, substitute with galangal or young ginger for similar aromatic notes.
- Using vegan oyster and fish sauces keeps the dish plant-based and suitable for vegans.
- Mushroom flavoring granules or MSG are optional but enhance umami taste.
- Covering the pan while cooking mushrooms helps them release juices and stay tender.
- This dish is best enjoyed fresh and hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
