Spicy Thai Mushroom Maggi Recipe

After creating and having cold and refreshing new recipes and dishes all through summer here in India, I was craving for something warm, cosy and spicy. Actually, I am not surprised by it because the monsoon is here and with it also comes the craving for flavourful warm food that you can have curled up by your window watching it rain outside. Well, this flavourful Spicy Thai Mushroom Maggi is all you need when looking a cosy food companion. I just love how aromatic and delicious this recipe turned out.

Honestly, it is far more delicious than I ever anticipated while developing and planning this recipe. Without a doubt, I have always loved Thai flavours and how they amalgamate different tastes together but the way this recipe has changed the Maggi game is unbelievable. So, next time when you buy Maggi, please ditch that masala sachet that comes in the packet and give this creamy, fresh and delicious Spicy Thai Mushroom Maggi a try. I’m sure you’ll love it.

Additionally, If you like this Spicy Thai Mushroom Maggi recipe, I am happy to let you know that I have many other amazing mushroom recipes on my blog. Some of my favourites are Chilli Garlic Mushroom, Mushroom Sandwich, Mushroom Aglio Olio Spaghetti Pasta and Vegan Creamy Mushroom Soup. Also, if you make any of my recipes, I’d love to see your beautiful creations. So, please don’t forget to share and tag me in your post on Instagram.

Serves 2 people

Cooking time 20 minutes

Spicy Thai Mushroom Maggi Recipe


  • 1 tbsp sesame oil
  • 7-8 cloves of garlic, crushed or diced finely
  • 1 large onion, diced
  • 2-3 whole red chillies
  • 250 gm of mushroom, chopped (I used button mushroom)
  • 1 cup coconut milk
  • 5 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 2 tbsp maple or date syrup (non-vegan option – honey)
  • Salt to taste
  • 1 tsp black pepper powder
  • Juice of 1 lemon
  • 2 packets of Nestle Maggi Noodles

Toppings (optional)

  • Roasted peanuts
  • Sesame or til seeds
  • Coriander or dhaniya leaves

Kitchen Tools Used


  1. To begin with, in a saucepan cook/boil Maggi noodles according to the instructions on the packet without adding the Maggi masala in it.
  2. Meanwhile, in a frying pan heat sesame oil, add garlic, onion and whole red chillies. Sauté till they are golden brown.
  3. Then add chopped mushrooms and sauté on low flame for 5 mins.
  4. Add coconut milk, peanut butter and mix nicely so that no lumps are formed.
  5. Then add soy sauce, vinegar and maple syrup or honey and keep mixing and cook for 5 mins on low flame.
  6. Next, add salt and black pepper. Mix it and turn off the heat. Add lemon juice.
  7. Then, drain out the water from boiled Maggi noodles and add cooked noodles to the Thai sauce prepared.
  8. Finally, serve the Spicy Thai Mushroom Maggi hot and top it with coriander leaves, sesame seeds and roasted peanuts.

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