Spinach Pad Thai

What to do with loads of spinach in the hoop house? Make spinach pad thai, of course! This recipe can be varied to incorporate as many vegetables as you’d like. Bonus if they’re in season and fresh from your garden (or local farmer). I have made this several times this spring, most recently I added a handful of radishes and chopped up the greens to wilt with the spinach. Radishes are mild when they’re young, and become even more mild once cooked. I used pea shoots (instead of bean sprouts) from a cover crop we have growing in the hoop house. Use bean sprouts if you don’t have pea shoots, or add another veggie in instead. The sauce is really what makes this dish good. I often double this recipe so that I have delicious leftovers on hand.

1 pound of spinach, rinsed and chopped into large pieces
1/2 pound of pea shoots, or 1 bag of bean sprouts
5 carrots, chopped or shredded
one chopped handful of chives, or dice a small onion
4 eggs
1 package of brown rice noodles
peanut oil (about 3-4 Tbsp)

1/3 c lime juice
1/3 c water
3 Tbsp. fish sauce
3 Tbsp. maple syrup
2 Tbsp. sunflower oil
1 Tbsp. rice vinegar
3/4 tsp. cayenne pepper

Pour 2-3 Tbsp. peanut oil into large pan, coating the bottom. Add the chives and eggs and cook eggs until done. Place in a bowl and return the pan to the stove. Add a bit of water and then the vegetables – add those that need longer to cook first such as the carrots or onions (if using). While theses veggies cook, bring a pot of water to a boil and prepare the sauce. Once you add the rice noodles to the water to cook, add the spinach to the other veggies in the pan to wilt along with the sauce. Add the additional peanut oil, if desired. Cover the pan. Drain the rice noodles (they only take 4-5 minutes to cook). Add the rice noodles and eggs to the pan. The pea shoots (or bean sprouts) can also be cooked or served fresh in a bowl along side the main dish.

Bon appétit!


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Farmer, Yoga Teacher, and new mom.

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