Green Vegetable Pad Thai

Bring a large pot of salted water to a boil for the noodles. Trim, deseed and thinly slice the bell pepper. Thinly slice the snap peas. Thinly slice the Swiss chard stems and roughly chop the leaves. Chop scallions into 1 inch pieces.

Once the water is boiling, add the rice noodles and turn off the heat. Cook the noodles, stirring occasionally, until they are tender, about 8 to 10 minutes. Drain and run under cool water to stop the cooking process.

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced green pepper, snap peas, Swiss chard stems, and green peas. Sprinkle with salt and pepper. Cook, stirring frequently, until the bell pepper is tender and Swiss chard and snap peas are bright green, about 3 to 4 minutes.

Add the Swiss chard leaves, chopped scallions, cooked rice noodles, tamarind pad Thai sauce, and as much chile garlic sauce as you’d like to the skillet with the vegetables. Toss well and cook until the sauce is mostly absorbed, about 2 to 3 minutes. Turn off the heat.

Halve the lime and add the juice from half to the noodles. Cut the remaining lime into wedges. Serve the green vegetable pad Thai on large plates topped with crispy onions and lime wedges. ทานให้อร่อยนะ, which is Thai for “enjoy your meal!”