Spring Vegetable Pad Thai with Fresh Peas and Asparagus
A vibrant Thai stir-fry featuring rice noodles tossed with crisp spring vegetables like fresh peas, asparagus, and bean sprouts. The classic sweet-sour-salty sauce combines tamarind, palm sugar, and fish sauce for authentic flavor. Optional shrimp and tofu provide protein while traditional garnishes of roasted peanuts, lime wedges, and chili flakes complete this satisfying noodle dish. Perfect for showcasing seasonal spring produce in a beloved Thai street food favorite.
Ingredients
- 4 oz thin flat rice noodles, soaked in lukewarm water
- 1 tablespoon salted radish, shredded(optional)
- 1 tablespoon dried toasted shrimp, chopped very small(optional)
- 1 tablespoon tamarind paste, mixed with 2 tablespoons warm water
- 3 tablespoon palm sugar or brown sugar or white sugar
- 3 tablespoon fish saucesoy sauce1:1vegetarianfish-freeadds glutenadds soy
reduces authenticity but makes vegetarian
Full guide → - 1 large shallot, finely chopped
- 4 cloves garlic, rough chopped
- 1 egg
- ½ cup extra firm tofu(optional)
- ½ cup scallions or garlic chives
- 6 medium shrimp, peeled and de-veined(optional)
- ½ cup fresh peassnap peas1:1nonepeanuts-free
trim ends before using
- ½ cup asparagus
- 1 cups fresh bean sprouts
- ¼ cup roasted peanuts, chopped
- lime wedges
- chili flakes
Instructions
- 1
Soak rice noodles in lukewarm water for 20 minutes
- 2
Soak salted radish in lukewarm water for 10 minutes, then drain
- 3
Toast dried shrimp in skillet over medium heat for 4 minutes until crispy, then chop small
- 4
Mix tamarind water, fish sauce, and sugar in small bowl
- 5
Pat tofu dry with paper towels, pressing to release water, and cut into strips
- 6
Chop scallions and peanuts, cut limes into wedges for garnish
- 7
Drain noodles and place sprouts in same bowl
- 8
Heat oil in wok over medium high heat
- 9
Add shallot and garlic, stir until golden
- 10
Add egg, sprinkle with salt, let bubble and crisp before breaking into bits
- 11
Add tofu, radish and dried shrimp, stir until tofu browns
- 12
Add noodles and half the bean sprouts, stir constantly for 1 minute
- 13
Add shrimp, peas, asparagus and tamarind mixture, stir fry until shrimp cook through and noodles soften
- 14
Toss in scallions and half the peanuts
- 15
Serve immediately with remaining garnishes
Tips
Noodles should still be slightly firm after soaking - they'll finish cooking in the wok
Keep all ingredients prepped and ready before starting as stir-frying moves quickly
Add water gradually if noodles need more softening during cooking
Good to Know
Best consumed immediately but leftovers keep refrigerated 1-2 days
Prep all ingredients up to 4 hours ahead, cook just before serving
Serve immediately while hot with lime wedges and chili flakes on the side
Common Mistakes
Don't oversoak noodles or they'll become mushy
Don't add all liquid at once or noodles will become soggy
Don't skip the high heat or vegetables won't stay crisp
Substitutions
Nut-Free Alternatives
trim ends before using
General Alternatives
reduces authenticity but makes vegetarian
Full guide →FAQ
Can I make this vegetarian?
Yes, omit the shrimp and dried shrimp, use extra tofu, and substitute soy sauce for fish sauce.
What if I can't find tamarind paste?
Rice vinegar makes a good substitute - use 3 tablespoons instead of the tamarind water mixture.
Can I use other vegetables?
Absolutely - try green beans, snap peas, mushrooms, or carrots cut to similar sizes.