Thai cuisine · Vegetable Dishes

Pad Cha Hed

Mixed mushrooms fiercely stir-fried with fingerroot, green peppercorn clusters and Thai basil straight from the hot wok.

Ingredients · for 4 servings

• 200 g oyster mushrooms
• 200 g shiitake mushrooms
• 200 g button mushrooms
• 40 g krachai (fingerroot, or substitute galangal)
• 3 clusters green peppercorns (or substitute 1 tsp pickled green peppercorns)
• 4 Thai chilies
• 5 cloves garlic
• 2 handfuls Thai basil
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp palm sugar
• 4 tbsp vegetable oil

Instructions

1. Clean the mushrooms and tear or cut into bite-sized pieces, peel the fingerroot and cut into hair-thin strips.
2. Coarsely pound the garlic and Thai chilies in a mortar, cut the green peppercorn clusters into short pieces and pick the basil leaves.
3. Heat the oil in a wok until it lightly smokes and fry the garlic-chili paste for 20 sec until sharply fragrant.
4. Add the mushrooms and fry over the highest heat for 5-6 min without stirring constantly, until the released water has evaporated and the edges brown.
5. Add fingerroot, peppercorn clusters, soy sauce, oyster sauce and palm sugar and fry for another 2 min until everything is glossy coated.
6. Fold in the Thai basil, let it wilt for just 20 sec and serve immediately with jasmine rice.