🥢 TWIRL-WORTHY NOODLE RAINBOW 🥢
Pale rice noodles create neutral backdrop for vibrant spring vegetables—bright green asparagus and snap peas, red and yellow bell peppers, purple cabbage, and orange carrots. The golden sauce coats each element, with fresh herbs, bean sprouts, and crushed peanuts adding dynamic visual interest.
🌶️ TASTE EXPLOSION IN EVERY BITE 🌶️
The signature pad thai sauce creates complex foundation—tangy tamarind paste, umami-rich fish sauce, sweet brown sugar, and spicy chili flakes define this beloved dish. Spring vegetables provide perfect canvas for this powerful sauce, with traditional garnishes adding crucial finishing layers.
🔥 WOK STAR MADE EASY 🔥
After soaking rice noodles, prepare sauce by simply combining core ingredients. The cooking happens rapidly—stir-frying aromatics first, then adding vegetables according to cooking time, followed by noodles and sauce. A quick egg scramble gets incorporated before final garnishing.
🍜 TAKEOUT WHO? 🍜
This colorful dish transitions smoothly from family dinner to casual entertaining centerpiece or Asian-inspired feast component. The quick cooking time makes it ideal for busy evenings while still delivering restaurant-quality presentation and flavor complexity.
🥬 VEGGIE-POWERED COMFORT FOOD 🥬
This version incorporates more spring produce than traditional preparations, reducing carbohydrate load while adding fiber, vitamins, and color. Moderate oil use and balanced protein make this a mindful approach to a beloved comfort food with satisfying yet energizing quality.
🧪 FLAVOR LAB PLAYGROUND 🧪
Adjust protein by adding tofu, shrimp, or chicken; modify vegetable mix based on market finds; or vary heat level through chili quantity. Try gluten-free adaptations by using certified tamari, or incorporate different garnishes based on preference in this forgiving and flexible spring reimagination
Spring Vegetable Pad Thai
Course: MainCuisine: ThaiDifficulty: Medium4
servings20
minutes15
minutes420
kcal35
minutesA fresh spring twist on classic Pad Thai featuring seasonal vegetables, rice noodles, and a tangy tamarind sauce.
Ingredients
8 oz rice noodles
3 tbsp vegetable oil
3 cloves garlic, minced
2 eggs, lightly beaten
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup sugar snap peas, strings removed
1 cup carrots, julienned
1 cup bean sprouts
4 green onions, sliced diagonally
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, chopped
Lime wedges, for serving
For the sauce:
3 tbsp tamarind paste
3 tbsp fish sauce (or soy sauce for vegetarian)
3 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sriracha sauce (adjust to taste)
Directions
- Soak rice noodles in hot water according to package instructions until just tender. Drain and set aside.
- In a small bowl, whisk together all sauce ingredients until sugar dissolves. Set aside.
- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add beaten eggs and cook until just set, about 30 seconds. Remove and set aside.
- Add remaining 2 tbsp oil to the wok. Add garlic and stir-fry for 30 seconds until fragrant.
- Add asparagus and carrots, stir-frying for 2 minutes until beginning to soften.
- Add sugar snap peas and cook for 1 minute more.
- Add the drained noodles and sauce. Toss continuously until noodles absorb the sauce, about 2 minutes.
- Add the cooked egg, breaking it up as you stir.
- Fold in bean sprouts and half the green onions, cooking for 1 minute until slightly wilted.
