Spring Pad Thai with Green Garlic, Asparagus, and Peas

  • Serves

    serves 4

  • Cook

    1 hour


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.


  • 8 oz. thin flat rice noodles
  • 13 cup packed light brown sugar
  • 14 cup fish sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. tamarind paste
  • 1 tsp. crushed red chili flakes
  • 2 tbsp. peanut oil
  • 12 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
  • 34 cup roasted peanuts, roughly chopped
  • 14 cup minced cilantro
  • 2 radishes, trimmed and thinly sliced
  • Lime wedges, for serving


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.

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