Lion’s Mane “Chicken” Pad Thai (Vegan and Gluten Free)
Made with lion's mane mushrooms and coated in a crispy, gluten-free breading, this plant-based “chicken” alternative promises to elevate your Pad Thai to a whole new level.
Whether you're a vegan, gluten-free, or simply looking to add more plant-based options to your diet, Crispy Lion's Mane Mushroom "Chicken" is the ideal choice. Wow your guests by making this realistic, crispy and savory dish that packs a surprising cognitive punch!
Health Benefits of Lion’s Mane Mushroom
Fights inflammation and free radicals
May prevent neurodegenerative diseases
Promotes growth of new nerve cells in the brain
Rich in essential vitamins
Alleviates depression and anxiety symptoms
Lion’s Mane Mushroom as a Meat Substitute
Because of its juicy and tender meat-like texture, lion’s mane mushroom is prided in the vegan community as one of the best substitutes for meat, primarily chicken.
One of the keys to cooking lion’s mane mushroom as a chicken substitute, is to pan-fry in a cast iron skillet with another heavy cast iron skillet resting on top of it. By doing this, the heavy pan causes the mushrooms to release water as they are cooking. This will result in the dense, meat-like texture that you’re looking for.
After releasing all of the water and letting cook for a bit, you will then coat the seared mushrooms in batter and breadcrumbs (GF) before dunking in hot avocado oil.
Why avocado oil, you ask? Avocado has a high smoke point, meaning it can withstand high heat temps while preserving its’ taste and nutrient quality. This makes avocado oil excellent for high-heat frying recipes, like this one.
Voila! Creating realistic meatless alternatives can be simple, healthy, and fun. Impress your partner with this lion’s mane mushroom “chicken” pad Thai recipe for your next weekend date night at home!
How to Make Restaurant-Style Pad Thai at Home
The best pad Thai is a mixture of rice noodles, bean sprouts, crushed peanuts and fresh herbs, in addition to sweet-sour-savory sauce made with tamarind and fish sauce as the main ingredients.
Traditionally, pad Thai is not vegan, containing ingredients derived from fish. However, with the help of our delicious and easy-to-make tamarind sauce which includes vegan fish-less sauce , this plant-based pad Thai recipe captures the true essence of the comfort dish without the use any animal products.
Lion’s Mane “Chicken” Pad Thai (Vegan and Gluten Free)
Recipe Author: Nicole Riggs
Everything we love about Pad Thai has just gotten 10x better. Crispy, breaded lion’s mane mushroom perfectly compliments this sweet-sour-savory dish with crushed peanuts, all while adding impressive cognitive and anti-inflammatory benefits.
Equipment:
liquid/dry measuring cups and spoons, cutting board, cast iron skillet (or similar), large stovetop pot for boiling
Crispy “Chicken”
8 oz lion’s mane mushrooms
1 cup gluten-free frying flour
1 cup gluten-free breadcrumbs
1 cup water
2.5 tbsp + 1/4 cup avocado oil, for frying
1/4 tsp onion powder
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper
Pad Thai
1 package pad Thai rice noodles, prepared according to package
2 heads broccoli, chopped into florets and steamed
2 tbsp avocado oil
1 cup bean sprouts
1/3 cup dry roasted peanuts, crushed
1/2 yellow onion, chopped
2 garlic cloves, chopped
1/8 cup chives, chopped
4-6 Thai basil leaves
1/8 cup cilantro, chopped
1 tbsp tamarind paste
6 tbsp fish-less sauce (homemade recipe)
1 tsp agave nectar
Instructions:
Clean lion’s mane mushrooms by gently wiping with a damp paper towel or cloth. Lightly slice horizontally and pry mushrooms open without breaking them all the way through.
Heat about 2.5 tbsp of avocado oil in a cast iron skillet, or similar. Place lion’s mane mushrooms slit-side down in the skillet and place another heavy cast iron skillet over-top them. Push down and let cook for 5 or so minutes on each side. Water should release from the mushrooms as you press down on the top skillet. Mushrooms should be lightly seared on both sides.
Remove mushrooms from the pan and dab with a paper towel, removing some oil from the exterior. Sprinkle seasonings on both sides of the mushrooms.
Mix your flour and water together in a shallow bowl to make a batter. Add more water if batter mixture seems too thick. Different flours will yield different results. The flour in this recipe is a gluten-free frying flour.
Add bread crumbs to another shallow bowl. Begin adding seared lion’s mane mushroom to the batter until fully coated, then breadcrumbs until fully coated, then setting aside to fry.
Heat 1/4 cup avocado oil in a cast iron skillet. Once fully hot, add your breaded lion’s mane mushrooms. Fry on both sides for approximately 5-8 mins or until crisp and crunchy.
Remove breaded mushrooms from skillet and place on a dish lined with paper towel to absorb any excess oil. Set aside.
Begin making the pad Thai by heating more oil in your skillet. Add chopped yellow onion and chopped garlic, sautéing on medium heat until fragrant and translucent.
Then, add bean sprouts and already steamed broccoli to the skillet. Cook for 3-5 minutes or until bean sprouts are tender.
Prepare pad Thai noodles accordingly as the last step to ensure they don’t get soggy. Then, add noodles to the broccoli/bean sprouts/onion mixture.
Mix together sauce ingredients, then add to noodles and veggies. Toss until thoroughly combined.
Enjoy!!
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