Morel & Asparagus Pad Thai

By Danae Meyn

An easy to make Pad Thai.  Morels and Asparagus go together.  Feel free to substitute other mushrooms, vegetables, or meat in similar amounts. Pad Thai is basically a “stir fry” , so have all your ingredients measured and ready to add.

Makes about 4 cups worth , so will feed 2-4 depending on serving size.


  • 4 ounces dried rice noodles (med or large)
  • 2 teaspoons peanut oil
  • 3 cloves garlic, minced


  • 1 large egg
  • 4-5 ounces fresh morels, quartered
  • 4-5 ounces asparagus, in 1 inch pieces
  • 2 cups mung bean sprouts
  • 3/4 cup sliced green onion
  • 3 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1/2 tablespoon oyster sauce
  • 2 tablespoons sugar
  • 1 teaspoon chile-garlic  sauce (optional, if you don’t like heat)
  • 3 tablespoons chopped dry-roasted peanuts


  1. Soak rice noodles in warm water in a large bowl until limp, about 20 minutes.
  2. Heat oil over high heat in a wok until very hot. Add the garlic and stir fry until golden about 10 seconds. Add the egg and cook, stirring, about 30 seconds.
  3. Add the morels and asparagus and continue to stir/cook for about 2 minutes.
  4. Drain the noodles and add to the wok, tossing with tongs until they soften, about 1 minute. 
  5. Add the bean sprouts, onions,vinegar, fish sauce, sugar, and chile sauce: toss until all ingredients are cooked as desired and noodles are heated through – about 1-2 minutes.  Sprinkle with peanuts and serve.

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