Asparagus Pad Thai Salad


  • 4 oz Pad Thai rice noodles or other Asian noodle
  • ½ lb asparagus
  • 1 cup mung bean sprouts, washed and dried
  • 1 cup basil, sliced crosswise
  • ½ bunch cilantro (about 1 cup), chopped
  • 2 scallions, thinly sliced
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 Tbsp minced fresh ginger or ginger paste
  • 1 Tbsp vegetable oil
  • ¼ cup lime juice
  • 2 Tbsp coconut sugar or brown sugar
  • 1 Tbsp tamarind paste (optional)
  • 1 Tbsp soy sauce or tamari
  • 1 recipe lemongrass tofu
  • ½ cup roasted peanuts, chopped
  • lime wedges
  • sriracha


  1. Boil the noodles according to package directions.  Drain and rinse in cold water and set aside.
  2. Trim the asparagus tips and set aside. Using a vegetable peeler, shred the asparagus stalks into long ribbons and place in a large serving bowl.  Finely slice any remaining pieces that are too awkward to shred with the peeler and add to the bowl.  Add the bean sprouts, basil, cilantro, and scallions to the bowl with the asparagus.
  3. In a skillet over medium heat, fry the shallots, garlic, ginger, and oil for 2 or 3 minutes until the shallots are golden brown.  Add the asparagus tips that you set aside.  Saute for 1 minute, remove from the heat, and cool for 2 minutes.  Transfer mixture to the serving bowl with the asparagus.
  4. Add the cooked and drained noodles to the bowl.
  5. Whisk together the lime juice, sugar, tamarind, and soy sauce and pour over the salad.  Toss well to coat everything.  Serve the salad in large bowls with the lemongrass tofu.  Top with peanuts.  Serve with lime and sriracha.

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