Pad Cha Hett Recipe
Vegan seafood mushroom stir-fry with a house-made red chilli paste, snow peas, bamboo shoots, Thai basil leaves, wild ginger, and peppercorn, and served on a bed of Thai riceberry. Gluten-free available upon request.
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Ingredients
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Mushroom Stir-Fry
Red Chilli Paste
For Serving
Method
Prepare the Red Chilli Paste
- 1
Make the Paste
Soak the dried red chilies in warm water for 15 minutes until softened. Drain and blend them with garlic, shallots, and salt until a smooth paste forms. Set aside.
Cook the Rice
- 2
Prepare Thai Riceberry
Rinse the Thai riceberry under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 30-35 minutes or until the rice is tender and water is absorbed. Fluff with a fork and keep warm.
Stir-Fry the Vegetables
- 3
Sauté the Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add the wild ginger and black peppercorns, and stir-fry for 1 minute until fragrant. Add the mushrooms and cook for another 3-4 minutes until softened. Stir in the bamboo shoots and snow peas, cooking for an additional 2-3 minutes.
- 4
Combine with Chilli Paste
Add the prepared red chilli paste to the skillet, stirring well to coat the vegetables. Pour in the soy sauce and cook for another 2-3 minutes until everything is heated through. Finally, stir in the Thai basil leaves just before serving.
Serve
- 5
Plate the Dish
Serve the mushroom stir-fry over a bed of Thai riceberry, garnished with additional Thai basil if desired.
