Spring Peanut Pad Thai

Spring Peanut Pad Thai

Serves 6, Serving size 2 cups


  • 8 ounces flat rice noodles (brown rice preferred)
  • ¼ cup low-sodium creamy peanut butter
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 3 tablespoons rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup hot water
  • 1 tablespoon canola oil
  • ⅓ cup scallions, chopped, including white and green parts
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 8 ounces trimmed asparagus, cut into 1-inch pieces
  • 1 cup frozen peas
  • 1 large lime, juiced
  • ½ cup roasted peanuts, lightly salted, roughly chopped
  • ¼ cup cilantro, chopped



  1. Prepare rice noodles according to package instructions. Pour noodles into a colander and let drain.
  2. Meanwhile, make sauce by whisking peanut butter, ginger, garlic, brown sugar, rice vinegar, soy sauce, sesame oil and crushed red pepper flakes in a medium bowl.
  3. Slowly whisk in hot water and stir until sauce is blended. Set aside.
  4. In a large wok, heat canola oil over medium heat. Add scallions and cook until fragrant, about 1 to 2 minutes. Add garlic and cook for 30 seconds. Pour in eggs and stir to scramble for about 2 minutes or until soft. Add asparagus and peas and cook for 3 to 5 minutes, stirring often, until asparagus is tender.
  5. Add drained noodles and sauce and cook for 1 to 2 minutes, tossing until the liquid has been absorbed. Stir in lime juice.
  6. Transfer cooked noodles and vegetables to a large platter or bowl and garnish with peanuts and cilantro. Serve immediately. Serves 6.


Nutrition Information: CALORIES 232; FAT 3g; SODIUM 227mg; CARB. 24g; FIBER 3g; PROTEIN 25g

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