Thailand Pad Hed Nang Rom (Stir-Fried Mushrooms)
Pad hed nang rom, or stir-fried mushrooms, is a flavorful and versatile Thai dish that highlights the natural umami of oyster mushrooms. The mushrooms are stir-fried in a hot wok with garlic, onions, and fresh chilies, then tossed in a savory sauce made from soy sauce, oyster sauce, and a touch of sugar for balance. Often garnished with fresh cilantro or Thai basil, this dish is quick to prepare and packed with rich, earthy flavors. Pad hed nang rom is commonly enjoyed as a side dish or a vegetarian main course, paired with steamed jasmine rice to soak up the flavorful sauce. It’s a popular choice in Thai cuisine, celebrated for its simplicity and the way it transforms fresh, locally sourced mushrooms into a satisfying and aromatic meal.
Recipe Servings: 2
Ingredients
- 6 cloves garlic
- 6–8 hot chile peppers, chopped
- 1 Tbsp (15 ml) cooking oil
- 2 Tbsp (60 ml) oyster sauce
- 1 tsp (5 ml) light soy sauce
- 1 tsp (4.2 g) sugar
- 2–3 cups (172–258 g) oyster mushrooms, cut into bite-size pieces
- Water, as needed
- 1 cup (20 g) Thai basil
- Sesame seeds, as needed for garnish
Directions
- Grind garlic and chile peppers together coarsely using a mortar and pestle.
- Pour cooking oil into a large wok or skillet set over medium heat.
- Add ground garlic and chile peppers to the hot oil and stir-fry it for about 1 minute. Don't let it burn.
- Stir in oyster sauce, soy sauce, and sugar, frying until the sugar melts and it is bubbly.
- Add mushrooms, stir-frying for about 2 minutes or until the pan begins drying out.
- Add a splash of water and continue stir-frying for about 2 minutes or until the mushrooms soften, adding water as necessary to keep just a little sauce in the pan.
- Remove pan from heat and add basil, tossing to combine.
- Sprinkle mushrooms with sesame seeds and serve immediately.
Notes
- Other types of mushrooms such as shiitake can be used.
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