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
- 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
- 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.