Spring Pad Thai With Green Garlic, Asparagus, and Peas
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.
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Cooking tools:
- Mixing bowl
- Colander
- Saucepan
- Wok
- Skillet
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 8 oz. thin flat rice noodles
- 1⁄3 cup packed light brown sugar
- 1⁄4 cup fish sauce
- 2 tbsp. rice vinegar
- 2 tbsp. tamarind paste
- 1 tsp. crushed red chili flakes
- 2 tbsp. peanut oil
- 1⁄2 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
- 3⁄4 cup roasted peanuts, roughly chopped
- 1⁄4 cup minced cilantro
- 2 radishes, trimmed and thinly sliced
- Lime wedges, for serving
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