Every week, we buy "ugly mushrooms" and "not so pretty apples" at the Mountain View farmer's market. Yes, they are cheaper, but we also choose to buy them for ecological reasons. There's a growing "anti-food waste" campaign that advocates that ugly fruits and vegetables need love too (since they normally end up in garbage). I always try to prioritize those unappealing goods (and I encourage you to do the same), especially when I know they're going to end up in a stir fried or other cooked recipe. For more information on the inglorious fruits and vegetables campaign, check out this vide o.

Our family is crazy about asian food. My husband and I travelled a few times in southeast Asia and took a few traditional asian cooking classes. We particularly love sweet and sour dishes. The success of my "ugly mushrooms" pad thai recipe is all about having the right balance between sweet, sour, salty and spicy.

The "ugly shiitakes" and other wild mushrooms pad thai

Yield : Serves 4

Ingredients

227g large brown rice noodles (I like Annie Chun's brand)

1 package firm organic tofu, diced

2 carrots, julienned - see note

2 small hot peppers, finely chopped (or to taste)

4 boxes of mushrooms, coarsely sliced (in my case : shiitakes, oyster mushrooms, enoki)

2 eggs (optional)

1 tablespoon coconut oil

1 handful thai basil

3 green onions, chopped

1 handful or fresh coriander (cilantro), chopped

1/4 cup roasted peanuts

Sauce's ingredients

5 tablespoons coconut sugar (or honey)

3 tablespoons gluten-free tamari or soy sauce

1-2 teaspoons chilli sauce (or to taste)

2 teaspoons grated fresh ginger

2-3 garlic cloves

2 tablespoons tamarind paste diluted in a little bit of hot water (or juice of 2 limes)

1/4 cup water

1. Put water to boil for the rice noodles.

2. In a wok or large skillet, cook the sliced mushrooms for about 5 minutes in coconut oil at medium-high heat. Keep aside in a separate bowl.

3. In the same pan, golden the tofu with the hot peppers for 2-3 minutes. Add the carrots and 1/2 of the green onions (the rest is for garnish) and cook until tender (about 10 minutes or so).

4. Cook the rice noodles as indicated on the package.

5. Add the cooked mushrooms. Pour in the eggs, stir and cook for about 1 minute. Add the noodles. Finally, add the sauce and cook 2 more minutes until it coats the noodles.

7. Serve with fresh cilantro, additional lime juice, the rest of the sliced green onions and roasted peanuts. Serve immediately with lime wedges.

Note : Sometimes, I add other veggies in my pad thai ; bean sprouts, zucchini, red or yellow bell pepper and thin sliced white cabbage are great in that wonderful recipe!

This stir-fried rice noodles recipe is a favorite because it's simple, quick to make and tasty !