Spring Peanut Pad Thai

Photography by Scott Payne | Food Styling by Susan Skoog

Spring Peanut Pad Thai

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

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Developed by Alexandra Caspero, MS, RD


  • [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


  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)


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

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Alexandra Caspero
Alexandra Caspero, MA, RD, CLT, is a registered dietitian and nutrition expert with a passion for health and wellness. Alex is a nationally recognized nutritionist and appears regularly on TV, print and social media. She was most recently featured in Runner's World, Men's Health, Fitness, Shape Magazine & Vogue. As the campus dietitian, director of wellness and adjunct instructor at University of the Pacific, Alex teaches what she preaches. Through innovative programs and services, Alex inspires students to become their healthiest selves. Her blog, DelishKnowledge, focuses on making whole-food eating deliciously simple. Alex also dishes out delicious tips to her thousands of social media followers.