Pad Thai with Green Garlic and Asparagus
 

Pad Thai with Green Garlic and Asparagus

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We couldn't believe how delicious this pad thai turned out and the green garlic flavor is delicious. The asparagus is a fun -- and nutritious -- addition.

SERVING SIZE

4

INGREDIENTS

8 ounces rice noodles (we used brown rice)

1/4 cup fish sauce

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon chili flakes

1 teaspoon California Hot Chili Oil (from Stonehouse), plus more for drizzling

2 tablespoons olive oil

1-2 stalks green garlic, sliced (white and green parts)

1 garlic clove, minced

2 eggs

1 bunch asparagus (see note)

1/4 cup cilantro, chopped

1 green onion, sliced

1 lime, cut into wedges

peanuts (optional)

 

INSTRUCTIONS

Note: Trim one inch off the bottom of the asparagus and compost. Cut the aspragus in half and cut the top part of the asparagus in 1-inch pieces. Peel the bottom half of the asparagus to the white part. Cut the remaining white stalk into 1-inch pieces. (If your asparagus is really thin, skip this step and cut the stalks into 1-inch pieces).

Cook the rice noodles according to the package instructions; drain and set aside.

In a small saucepan, combine the fish sauce, rice vinegar, sugar and Worcestershire sauce and cook until the sugar has dissolved, about 2-4 minutes. Remove from heat and stir in the chili flakes and Chili Oil. Set aside.

Heat the olive oil in a large saucepan over medium-high heat and cook both the garlics for 2 minutes. Crack the eggs into the pan and stir to scramble. Cook 2 minutes until mostly cooked. Add in the asparagus pieces and cook 2 minutes. Pour in the sauce and add in the noodles and cook until the sauce is absorbed, about 3 minutes.

Remove from heat and portion into bowls. Garnish with cilantro and green onion and squeeze lime juice over the top. Sprinkle with peanuts if desired. Drizzle some more of the Chili Oil over the top. Dig in!

  PRINT VERSION

vegetable plate

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