Sometimes I manage to get enough of my life together to create a dish that incorporates most, if not all, of our weekly CSA bounty, even those amazing eggs! I prefer to use zucchini noodles wherever possible for extra vitamins, but true Pad Thai is made with rice noodles, available locally at Kroger and the Natural Grocer. There is even a brown rice version if you prefer.
Pad Thai is a simple dish, and I never used to make it until I invested in tub of tamarind paste. Now I sneak that stuff in everything from curries to cookies (like my Pad Thai cookies, for instance).
Feel free to substitute or add to the Chard with any other green. My radish tops had gone a bit wilty, but those would be an excellent addition.
1 bunch breakfast radishes, greens removed
¼ cup water
¼ cup rice vinegar
1 TBS sugar
Pad Thai Sauce:
1 TBS tamarind paste
2 TBS rice vinegar
2 TBS maple syrup or honey
2 tsp fish sauce (optional)
1-2 eggs, scrambled
2 garlic cloves, minced
2 green onions, green tops reserved, white parts sliced thin
1 medium zucchini, spiralized OR
4 oz rice noodles
handful rainbow chard, stems removed, leaves chopped thin
Canola or other high-temp oil for cooking
fresh cilantro, ground peanuts, and lime wedges for garnish
- To quick pickle the radishes, bring water, vinegar, and sugar to a boil in a small sauce pan. Slice radishes thin and place in small glass jar. Add hot pickling mix to the radishes and set aside.
- If using rice noodles instead of zucchini noodles, bring a large pot of water to boil and cook noodles according to box directions while prepping other ingredients.
- Combine tamarind paste, vinegar, maple syrup, and fish sauce in mixing bowl and whisk to combine. You can even add a TBS of pickling mix from radishes for extra flavor! Set aside.
- Heat 1 TBS oil in a heavy-bottomed fry or saute pan on medium heat. Once shiny, add the scrambled eggs to coat the bottom. Cook the thin layer of egg until it sets. Remove in one piece if possible to a cutting board to cool. Once cooled, roll the egg tightly and thinly slice perpendicular to the roll (as if you were making sushi), creating long, thin strips. Alternately, scramble egg in the pan and set aside.
- While the egg cools, add another TBS oil to the pan. Add garlic and sliced green onions and cook until fragrant.
- Add chard to the pan and cook until wilted, adding more oil if needed.
- Increase heat to medium high and add noddles (either zucchini or cooked rice noodles) and stir to prevent sticking. Add reserved sauce & eggs and cook for a minute or two until noodles soak up most of the sauce.
- Serve topped with pickled radishes, ground peanuts, fresh cilantro, and lime wedges.