It’s October and the Power of Pink campaign is still running. We’re enjoying the mushrooms from our pink punnets with this raw pad Thai with spicy sautéed mushrooms.

The South African Mushroom Farmers’ Association and Reach for Recovery once again bring you The Power of Pink Campaign. Pink punnets of mushrooms are back in Pick ‘n Pay stores, with R1 from every punnet sold going towards Reach for Recovery’s Ditto Project.

R1 from every pink punnet of fresh mushrooms sold nationally at Pick n Pay stores during October is donated to R4R’s Ditto Project.  The sole objective of this very special project is to provide free silicone prostheses to breast cancer survivors who cannot afford reconstruction after the life-altering and heartbreaking reality of a mastectomy.

Women who eat just 10g of mushrooms every day seem to halve their risk of breast cancer. Convinced? Great! Then head to Pick n Pay and purchase your pink punnet of mushrooms this October.


Raw Pad Thai With Spicy Sautéed Mushrooms

Raw Pad Thai

Raw Pad Thai With Spicy Sautéed Mushrooms

Course Main Course, Salad
Servings 4 servings


For the peanut dressing

  • ¼ cup peanut butter no salt or sugar added
  • 2 tbsp soy sauce
  • 2 tbsp organic maple syrup*
  • 2 tbsp rice vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp sesame oil
  • 1 clove garlic finely grated
  • 1 tsp ginger freshly grated

For the Pad Thai

  • 500 g portabellini mushrooms sliced
  • 2-3 tbsp olive oil
  • 1 tbsp sriracha alternatively you can use sambal oelek or any similar hot sauce
  • ¼ purple cabbage shredded finely
  • 4 carrots peeled and julienned or spiralised
  • 2 large courgettes julienned or spiralised
  • 1 red chilli seeds removed and thinly sliced
  • 4 spring onions thinly sliced
  • ½ cup fresh coriander leaves
  • ½ cup bean sprouts
  • ½ cup peanuts roasted and salted, roughly chopped
  • fresh lime wedges for serving


For the peanut dressing

  • Place all the ingredients in a bowl and whisk.
  • Add a splash of warm water if you'd like to thin it out slightly.
  • Taste to adjust the seasoning and set aside.

For the Pad Thai

  • Heat the olive oil in a large frying pan and saute the mushrooms on high heat until lightly golden.
  • Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli sauce. Toss to coat.
  • In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions, and coriander. Add a drizzle of the dressing and toss.
  • Add the mushrooms and mix well together.
  • Plate the salad and sprinkle with bean sprouts and peanuts.
  • Serve with chunky lime wedges.


*Always remember to check that the maple syrup you are buying is genuine maple syrup and not a 'maple flavoured' syrup
Keyword mushroom, raw pad thai, spicy mushroom

How Can YOU Support The Power Of Pink Campaign?

Head to your local Pick ‘n Pay store and buy your pink punnet of mushrooms.

Not sure what to do with them? Easy! Head over to my RECIPE section for dozens of healthy mushroom recipes. And follow along in October as I share more Power of Pink mushroom recipes.

Happy cooking!




DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.