Spring Pad Thai With Green Garlic, Asparagus, and Peas | Saveur
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.
Ingredients
- 8 oz. thin flat rice noodles
- <sup>1</sup>⁄<sub>3</sub> cup packed light brown sugar
- <sup>1</sup>⁄<sub>4</sub> cup fish sauce
- 2 tbsp. rice vinegar
- 2 tbsp. tamarind paste
- 1 tsp. crushed red chili flakes
- 2 tbsp. peanut oil
- <sup>1</sup>⁄<sub>2</sub> 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
- <sup>3</sup>⁄<sub>4</sub> cup roasted peanuts, roughly chopped
- <sup>1</sup>⁄<sub>4</sub> cup minced cilantro
- 2 radishes, trimmed and thinly sliced
- Lime wedges, for serving
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