Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)
Het Paa Naam Tok (Isaan-style Forest Mushroom Salad) is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Prepare a grill, preferably charcoal, to cook with medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare a grill, preferably charcoal, to cook with medium heat.
Or preheat a grill pan or heavy skillet over medium heat.
Toss the mushrooms in a bowl along with just enough oil to lightly coat them.
Season generously with salt and pepper and toss again.
Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board.
Cut any large mushrooms into bite-size slices, about 1/2 inch thick.
Leave any small mushrooms whole.
You should have about 1 cup of chopped, cooked mushrooms.
Let them cool slightly as you make the dressing.
Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so.
Turn off the heat.
Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top.
Sprinkle on another pinch or two of rice powder, and serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.