Spring Pad Thai with Green Garlic, Asparagus, and Peas

Serves
serves 4
Time
1 hour

MATT TAYLOR-GROSS

Green garlic, asparagus, and peas brighten this classic Thai street dish with springtime flavors. Out of season, you can substitute scallions for the green garlic.

Featured in: NYC to CSA: Pad Thai, Out of the Box

Ingredients

8 oz. thin flat rice noodles
¹⁄₃ cup packed light brown sugar
¹⁄₄ cup fish sauce
2 tbsp. rice vinegar
2 tbsp. tamarind paste
1 tsp. crushed red chili flakes
2 tbsp. peanut oil
¹⁄₂ cup finely chopped green garlic
2 garlic cloves, minced
2 large eggs, lightly beaten
4 oz. asparagus, trimmed and cut into 1-inch pieces
1 cup fresh or frozen peas
³⁄₄ cup roasted peanuts, roughly chopped
¹⁄₄ cup minced cilantro
2 radishes, trimmed and thinly sliced
Lime wedges, for serving

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Instructions

Step 1

In a large bowl, cover the noodles with warm tap water and let stand until soft, about 20 minutes. Pour the noodles into a colander and let drain while you prepare the rest of the dish.

Step 2

Meanwhile, in a small saucepan, combine the brown sugar with the fish sauce, vinegar, and tamarind paste. Bring to a simmer over medium-low, and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove the sauce from the heat, and stir in chile flakes.

Step 3

In a large wok or skillet, heat the oil over medium-high. Add both garlics, and cook until fragrant, 1 to 2 minutes. Pour in the eggs, and then stir to scramble them until nearly cooked, 2 minutes. Stir in the asparagus and peas, and cook, stirring, for 1 minute. Add the drained noodles and reserved sauce, and cook, tossing, until the liquid has been absorbed, 2 to 3 minutes.

Step 4

Transfer to a large platter and sprinkle the peanuts, cilantro, and radishes over the top. Serve immediately with lime wedges.

In a large bowl, cover the noodles with warm tap water and let stand until soft, about 20 minutes. Pour the noodles into a colander and let drain while you prepare the rest of the dish.
Meanwhile, in a small saucepan, combine the brown sugar with the fish sauce, vinegar, and tamarind paste. Bring to a simmer over medium-low, and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove the sauce from the heat, and stir in chile flakes.
In a large wok or skillet, heat the oil over medium-high. Add both garlics, and cook until fragrant, 1 to 2 minutes. Pour in the eggs, and then stir to scramble them until nearly cooked, 2 minutes. Stir in the asparagus and peas, and cook, stirring, for 1 minute. Add the drained noodles and reserved sauce, and cook, tossing, until the liquid has been absorbed, 2 to 3 minutes.
Transfer to a large platter and sprinkle the peanuts, cilantro, and radishes over the top. Serve immediately with lime wedges.