Authentic Thai Mushrooms Stir-Fry Recipe (Vegan)

This Thai mushroom stir fry brings authentic flavors of Thailand to your kitchen! Bursting with umami, it’s quick, easy, and delivers restaurant-quality taste in minutes.

Earlier this year, my dad spent a month in Bangkok and enrolled in a two-week Thai cooking course at the renowned Bangkok Thai Cooking Academy. He came back with a notebook full of authentic recipes—and lucky for me (and you!), he’s shared them all. This mushroom stir-fry was one of my instant favorites, and now it’s time to pass it on to you.

Jump to:

• Why you will love this Authentic Thai Mushrooms Recipe!
• Ingredients
• Substitutions & variations
• How to make this Thai Mushroom Stir-Fry Recipe
• What to serve
• Equipment
• Storage
• Thai cuisine top tips!
• FAQ's
• More Asian recipes you will love!
• Authentic Thai Mushrooms Stir-Fry Recipe (Vegan)
• See what other people think about this recipe!

Why you will love this Authentic Thai Mushrooms Recipe!

• Restaurant-quality vegan recipe for Thai food lovers! This mushroom stir fry is packed with authentic Thai bold flavors!
• Customizable: It is a great way to use any type of mushrooms you love or have on hand.
• Quick & easy: ready in under 20 minutes.
• Versatile: Ideal to serve as a starter or a plant-based dish with some steamed rice.

Ingredients

This Thai mushroom stir-fry recipe (Pad Hed Ruam Mit) combines a medley of fresh mushrooms with a simple, flavor-packed sauce for a real umami flavor!

• White button mushrooms, cut into 4-6 pieces each (depending on size)
• Shiitake mushrooms - halved or cut into 4 (depending on size). 
• King oyster mushrooms (also called King trumpet mushrooms) - halved lengthwise in 4, and cut into cubes
• Enoki or shimeji mushrooms - end removed
• Garlic cloves - crushed and diced
• Fresh ginger - peeled and cut into thin slices
• Spring or green onions - sliced
• Large red chilies - thinly sliced. Adjust the quantity of chili to suit your tolerance for heat. Large chilis are not very spicy; removing the seeds will decrease the heat of the chili.
• Veggie or chicken stock
• Corn starch (or tapioca starch) diluted with 3 teaspoon of water - to help thicken the sauce
• Oil for cooking - traditionally they use vegetable oil but I prefer to use olive oil as it's a healthier option

Sauce

• Mushroom sauce - look for a gluten-free sauce brand. This is a key ingredient for the sauce; if you can't find it, substitute it for oyster sauce.
• Tamari sauce (or soy sauce if you can tolerate gluten)
• Sesame oil
• Palm sugar (make sure it is ethically sourced!!)
• Ground pepper

See recipe card for quantities.

Note! Some of these ingredients are typical of Thai cuisine (mushroom sauce, shiitake mushrooms). You should be able to find them at your local Asian market.

Substitutions & variations

• Types of mushrooms - mix and match your favorite mushrooms you have access to at your local grocery store or market. Make sure the total weight is the same (approx. 450 grams). On top of the types listed above, portobello mushrooms or oyster mushrooms would work well too.
• Sauce - you can substitute the mushroom sauce for GF oyster sauce.
• Sugar - palm sugar can be substituted for coconut sugar or brown sugar.
• For a spicy kick - add small red chili slices (the smaller the chili, the spicier it will be)

How to make this Thai Mushroom Stir-Fry Recipe

• Prep the mushrooms: Cut into bite-sized pieces. Large mushrooms in 6–8, small ones in 2–4. See photo size for reference.

• Mix the sauce: Combine all sauce ingredients (except pepper) in a small bowl and stir well.
• Cook aromatics: Heat oil to cover the bottom of the wok over medium heat. Add garlic, sauté until golden, then toss in ginger for 1 minute, stirring constantly.

• Add mushrooms: Increase to medium-high heat. Add all the mushrooms and stir-fry tossing from the bottom up. I find the easiest way to do this is with two wooden spoons.

• Add sauce: Pour in half the sauce and half the starch mix. Stir well. Add remaining sauce, starch, and stock. Cook 2–3 minutes until tender and glossy. Do not overcook the mushrooms!

• Finish: Turn off the heat, toss in spring onions and chili slices. Sprinkle with pepper. Optional garnish: sesame seeds & fresh coriander.

Notes! In Thai cuisine, they add the sauce and stock in 2-3 stages as required. I recommend adding slowly and tasting the mushrooms to see whether more is required or not, and adding more accordingly.

What to serve

Serve with a side dish of sticky rice or steamed jasmine rice.

For a vegetarian dinner party, a great option is to serve some Asian-style green beans or stir-fried bok choy.

Equipment

• Cutting board
• Sharp knife
• Small bowl & spoon
• Wooden spoons
• Wok or nonstick pan

Storage

Store the remaining mushrooms in an airtight container in the fridge for up to 2-3 days.

Thai cuisine top tips!

In Thai cuisine, sauces and stock are often added in stages instead of all at once. This helps control the flavor and keeps the dish balanced. For this stir fry, start by adding just a little bit of the sauce and stock, then stir and let the mushrooms soak it up. Taste a piece – if it needs more flavor or moisture, add a little more and taste again. Repeat this 2–3 times until the mushrooms are perfectly seasoned. This way, you avoid overpowering the dish and can adjust it to your liking as you cook.

Do not overcook the mushrooms!! A quick 2–4 minute stir-fry keeps them tender and juicy while soaking up all that sauce.

FAQ's

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