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Thai Style Fried Mushrooms with Chili Sauce
Kathie Clane

Thai Style Fried Mushrooms with Chili Sauce

Crispy fried mushrooms tossed in a spicy, tangy Thai chili sauce—a perfect snack or side bursting with flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Thai
Calories: 336
Ingredients Method Notes

Ingredients
  

For the Mushrooms:
  • 250 g mushrooms oyster or button, cleaned and halved
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ cup water adjust as needed
  • Vegetable oil for frying
For the Chili Sauce:
  • 2 tbsp Thai chili paste Nam Prik Pao
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce optional
  • 1 tbsp lime juice
  • 1 tsp sugar adjust to taste
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 1 small red chili sliced (optional, for extra heat)
  • 1 tbsp vegetable oil
Garnish:
  • Fresh cilantro leaves
  • Sesame seeds

Method
 

1. Prepare the Mushrooms:
  1. Pat the mushrooms dry with a paper towel.
  2. In a bowl, mix flour, cornstarch, salt, pepper, and garlic powder. Add water gradually to form a smooth batter.
2. Fry the Mushrooms:
  1. Heat oil in a deep pan or wok to 180°C (350°F).
  2. Dip mushrooms in the batter and coat evenly. Fry in batches until golden brown and crispy. Drain on paper towels.
3. Make the Chili Sauce:
  1. Heat oil in a pan. Sauté garlic and ginger until fragrant.
  2. Add Thai chili paste, soy sauce, fish sauce, lime juice, and sugar. Stir until well combined. Adjust seasoning to taste.
4. Toss and Serve:
  1. Toss the fried mushrooms in the chili sauce until coated.
  2. Transfer to a serving plate, garnish with cilantro and sesame seeds, and serve immediately.

Notes

  • For a vegan version, omit the fish sauce and use plant-based substitutes.
  • Adjust the sauce consistency with a splash of water if needed.