Spring Soba Pad Thai

Looking for a delicious dish that is perfect for spring? This Spring Soba Pad Thai is tasty and quick to put together. The base of the dish is whole grain buckwheat soba noodles and of course, plenty of asparagus!

Spring Soba Pad Thai

Serves 6


1 pkg (9.6 ounces) soba noodles

1/2 cup creamy peanut butter

1 teaspoon ground ginger

1 teaspoon garlic powder

2 tablespoon brown sugar

6 tablespoons rice vinegar

6 tablespoons lite soy sauce

2 tablespoons sesame oil

½ teaspoon crushed red pepper flakes

1/2 cup hot water

½ cup scallions, chopped

2 cloves garlic, minced

2 large eggs, lightly beaten

4 cups of asparagus, cut into 1-inch pieces

1 cup frozen peas

2 tablespoons lime juice

½ cup chopped peanuts




Prepare soba noodles per the package.

To make the sauce whisk together the peanut butter, ginger, garlic, brown sugar, rice vinegar, soy sauce, sesame oil, and red pepper flakes. Then once combined, slowly whisk in the hot water. Set the sauce mixture aside.

In a wok heat the canola oil and add the scallions and cook for 1 minute. Then add the garlic and cook for 30 seconds. Add the eggs and stir to scramble, about 2 minutes or until soft cooked. Then add the asparagus and peas and cook for 3 to 5 minutes, stirring often.

Add the drained noodles and cook for 1 to 2 minutes until the liquid has been absorbed. Stir in the lime juice. When serving garnish with the chopped peanuts and serve.

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