Thai Pad Hed Thua Nog

“Pad Hed Thua Nog” ( ผัดเห็ดถั่วงอก ) is a quick Thai stir-fried dish made with mushrooms and mung bean sprouts. It takes only a few minutes to prepare and is easy to cook. If you want to make it vegetarian, leave out the minced pork and replace the oyster sauce with vegetarian mushroom sauce.

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Preparation

As with all stir-fried dishes, it is important to have all ingredients prepared and within reach. The actual cooking process is very fast and should not become stressful.

First, we prepare the ingredients. Clean the oyster mushrooms and king oyster mushrooms, then cut them into bite-sized pieces. Peel and finely chop the garlic. Remove the stems from the Thai chilies and slice them into thin rings.

Separate the baby pak choi into individual leaves, wash them thoroughly, and cut them into rough pieces. If you want to use a carrot, peel it and cut it into thin strips. Briefly rinse the mung bean sprouts and let them drain well.

Next, mix the sauce. Combine oyster sauce, light soy sauce, and palm sugar in a small bowl until the sugar has completely dissolved.

Now heat the vegetable oil in a wok or a deep pan. Once the oil is hot, add garlic and chili and stir-fry briefly until fragrant. Then add the minced pork and stir-fry it. Break up larger lumps with your spatula.

Now add the mushrooms to the wok. Stir-fry until they soften and are lightly browned at the edges. If you are using a carrot, add it now and stir-fry briefly so it stays slightly crunchy. Then add the baby pak choi and cook only until it just starts to wilt.

Finally, stir in the mung bean sprouts and pour the prepared sauce over everything. Mix quickly and stir-fry only briefly until the sprouts are hot but still crisp.

Then plate the Pad Hed Thua Nog while it is still steaming hot and serve with jasmine rice.