If your weekend weather was anything like what we were having, I hope you were able to get out and enjoy it! Talk about beautiful weather. In fact, as I type this, I’m sitting outside on our deck, enjoying a La Croix on ice (because that’s about as fancy as I get), and taking in as much fresh air as I can before rain moves in this week. This weekend has been full of fun activities from bike riding with Philip on Sunday afternoon to playing Red Light, Green Light with the littlest members in our small group from church Saturday evening. Gosh, it’d been a few years since the last time I’d played that! :)
While the weather has been consistently nice more frequently lately, it still has its moments of 70s one day to rainy and 50s the next day — the very definition of spring, right?! Even with the swings in temps, I absolutely love spring and all the vibrant color it brings with it. After a dull winter, the lush grass and budding trees is always a welcome sight for sore eyes.
This Spring Green Pad Thai with Peanut Sauce is the perfect resemblance of spring — fresh, vibrant, and full of all shades of green. Not to mention, a good helping of all those spring vegetables in season right now. :) If you even just sort of think you like pad thai or stir fry, then I know you’re going to love this recipe!
Don’t be alarmed by the seemingly long ingredient list. The majority of the ingredients come from the sauce, which is so worth the list of pantry-staple ingredients. And even if you don’t have one or two of these ingredients on hand, some could easily be switched with something you do have, like another vinegar for the rice vinegar. Of course, I think it tastes best with the ingredients listed, but don’t let not having something on hand deter you from making this delicious spring pad thai.
Trust me, this sauce is something you will now want to add to any Asian dish you normally make. It’s peanut-y without being overpowering, slightly sweet, and has a tiny bit of heat. Philip and I agreed we may just swap out all Asian sauces for this one. The great thing about stir fries is the ease of changing out the veggies for what’s in season. In the summer, add color with bell peppers, broccoli, and carrots. Really, anything goes — as long as you have this sauce. ;)
But for spring, the asparagus, peas, and green onions are perfectly delicious and flavorful while giving this pad thai a powerful nutrition punch. It makes you feel good just eating it. :) The hint of lime and cilantro on top totally makes the dish pop with freshness and flavor…so don’t skip out on those!
Before spring turns into summer, get to making this Spring Green Pad Thai. And that peanut sauce? Well, you’ll be making that all summer long.
Spring Green Pad Thai with Peanut Sauce
- 8 ounces flat rice noodles
- 1 tablespoon canola oil
- 3/4 pound boneless, skinless chicken breasts, cubed into bite-size pieces
- 1 bunch green onions, chopped, including white and green parts
- 2 large eggs, lightly beaten
- 1 bunch trimmed asparagus, cut into 1-inch pieces
- 1 cup broccoli heads, cut into bite-sized pieces
- 1 cup frozen peas
- 1 large lime, juiced (about 2 tablespoons)
- 1/2 cup roasted peanuts, lightly salted, roughly chopped
- 1/4 cup cilantro, chopped
For the sauce:
- 1/4 cup creamy peanut butter
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 2 teaspoons brown sugar
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup hot water
- Prepare rice noodles according to package instructions for making stir fry. Pour noodles into a colander and let drain. Meanwhile, make sauce by whisking peanut butter, ginger, garlic, brown sugar, vinegar, soy sauce, sesame oil, and crushed red pepper flakes in a medium bowl. Slowly whisk in hot water and stir until sauce is blended. Set aside.
- In a large wok or skillet, heat 1 – 2 teaspoons of the oil over medium heat. Add chicken and cook until no longer pink. Move chicken onto a plate lined with paper towel and set aside. To the skillet, add the remaining 1 teaspoon oil, if needed. Add green onions and cook until fragrant, about 1 to 2 minutes.
- 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. Add in additional oil or water if pan is starting to smoke or burn.
- Add drained noodles and sauce and cook for 1 to 2 minutes, tossing until the liquid has been absorbed. Stir in lime juice. Transfer cooked noodles and vegetables to a large platter or bowl and garnish with peanuts and cilantro.
Adapted from: Food & Nutrition Magazine
Made this for dinner last night and it was WONDERFUL! That sauce is magic. I think it might be good on just about anything… fresh salad, tofu, spring rolls… I already can’t wait to eat this again!! Thanks, Kara :D
Looks great, and I can even find most of the ingredients here! I’m not sure about the asparagus, though, and I don’t think I’ll be able to find frozen peas. What would you recommend as substitutes?
What I love about this recipe is that you could really use any veggies in place of the ones here. Carrots, snap peas, zucchini, and/or broccoli would all be really good in it, too. Enjoy!
Thanks! I ended up using broccoli and green beans. I made it for some friends this Sunday, and one of them wanted to make sure she got the recipe. :)
That’s great it here! Glad you liked it!
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