Spring Peanut Pad Thai

    Asparagus, green peas and ginger-peanut sauce make this nutrient-dense pad thai a DASH-friendly and flavorful meal. Enjoy!!

    Serves: 6


    8 ounces flat rice noodles (brown rice preferred)
    ¼ cup low-sodium creamy peanut butter
    1 tablespoon grated fresh ginger
    2 cloves garlic, minced
    1 tablespoon brown sugar
    3 tablespoons rice vinegar
    3 tablespoons reduced-sodium soy sauce
    1 tablespoon sesame oil
    ¼ teaspoon crushed red pepper flakes
    ¼ cup hot water
    1 tablespoon canola oil
    ⅓ cup scallions, chopped, including white and green parts
    2 cloves garlic, minced
    2 large eggs, lightly beaten
    8 ounces trimmed asparagus, cut into 1-inch pieces
    1 cup frozen peas
    1 large lime, juiced (about 2 tablespoons)
    ½ cup roasted peanuts, lightly salted, roughly chopped
    ¼ cup cilantro, chopped

    Tip: This dish comes together quickly, so be sure to chop and prep all ingredients before cooking.


    1. Prepare rice noodles according to package instructions. Pour noodles into a colander and let drain.
    2. Meanwhile, make sauce by whisking peanut butter, ginger, garlic, brown sugar, rice vinegar, soy sauce, sesame oil and crushed red pepper flakes in a medium bowl.
    3. Slowly whisk in hot water and stir until sauce is blended. Set aside.
    4. In a large wok, heat canola oil over medium heat. Add scallions and cook until fragrant, about 1 to 2 minutes. Add garlic and cook for 30 seconds. 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.
    5. Add drained noodles and sauce and cook for 1 to 2 minutes, tossing until the liquid has been absorbed. Stir in lime juice.
    6. Transfer cooked noodles and vegetables to a large platter or bowl and garnish with peanuts and cilantro. Serve immediately.

    Nutritional Information

    Serving size: 2 cups (350 grams)

    Calories 232; Total Fat 3g; Sat. Fat 1g; Chol. 188mg; Sodium 227mg; Carb. 24g; Fiber 3g; Sugars 5g; Protein 25g; Potassium N/A; Phosphorus N/A
    Note: Nutrition information for potassium and phosphorus in low-sodium vegetable broth not available.


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