Tamarind Pad Thai

Bring a large pot of salted water to a boil for the rice noodles. Thinly slice the sugar snap peas. Chop the broccoli florets into bite-sized pieces. 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. Turn off the heat. Stir the noodles occasionally until they are tender, about 8 to 10 minutes. Drain and run under cool water to stop the cooking process.

Place the large skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the sliced snap peas, broccoli florets, Swiss chard stems and leaves, and chopped scallions. Cook, stirring frequently, until the broccoli is bright green, about 2 to 3 minutes.

Add the 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 sticky on the noodles, about 3 to 4 minutes. Season with salt.

Halve the lime and add the juice from half to the noodles, off of the heat. Cut the remaining lime into wedges. Serve the tamarind pad Thai on large plates topped with crispy onions and lime wedges. Dig in!