Healthy Recipes
Asparagus Pad Thai

Ingredients

8 ounces Buckwheat soba noodles
¼ cup low-sodium creamy peanut butter
1 tablespoon avocado oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon brown sugar
3 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
¼ teaspoon crushed red pepper flakes
¼ cup (60 milliliters) hot water
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 / 30 milliliters juice)
½ cup roasted peanuts, lightly salted, roughly chopped
¼ cup cilantro, chopped

Directions
Prepare Soba noodles according to package instructions. Pour noodles into a colander and let drain.
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.
Slowly whisk in hot water and stir until sauce is blended. Set aside.
In a large wok, heat avocado 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.
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. Serve immediately.