Spring Peanut Pad Thai

Spring Peanut Pad Thai

Asparagus, green peas and ginger-peanut sauce make this nutrient-dense pad thai a DASH-friendly and flavorful meal.

See more “Celebrate Spring” recipes!

Developed by Alexandra Caspero, MS, RD

Ingredients

• [240 grams] 8 ounces flat rice noodles (brown rice preferred)
• [65 grams] ¼ cup low-sodium creamy peanut butter
• [6 grams] 1 tablespoon grated fresh ginger
• [6 grams] 2 cloves garlic, minced
• [15 grams] 1 tablespoon brown sugar
• [45 grams] 3 tablespoons (45 milliliters) rice vinegar
• [45 grams] 3 tablespoons (45 milliliters) reduced-sodium soy sauce
• [15 grams] 1 tablespoon (15 milliliters) sesame oil
• [<1 gram] ¼ teaspoon crushed red pepper flakes
• [60 grams] ¼ cup (60 milliliters) hot water
• [15 grams] 1 tablespoon (15 milliliters) canola oil
• [35 grams] ⅓ cup scallions, chopped, including white and green parts
• [6 grams] 2 cloves garlic, minced
• [120 grams] 2 large eggs, lightly beaten
• [230 grams] 8 ounces trimmed asparagus, cut into 1-inch pieces
• [150 grams] 1 cup frozen peas
• [45 grams] 1 large lime, juiced (about 2 tablespoons / 30 milliliters juice)
• [75 grams] ½ cup roasted peanuts, lightly salted, roughly chopped
• [4 grams] ¼ cup cilantro, chopped

Directions

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.

Cooking Note

• This dish comes together quickly, so be sure to chop and prep all ingredients before cooking.

Nutrition Information

Serving size: 2 cups (350 grams)

CALORIES 232; TOTAL FAT 3g; SAT. FAT 1g; CHOL. 188mg; SODIUM 227mg; CARB. 24g; FIBER 3g; SUGARS 5g; PROTEIN 25g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in low-sodium vegetable broth not available.