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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan halfway with hot water (from the tap), cover, and bring to a boil. Remove from heat, uncover, and add rice noodles. Soak for 10 minutes or according to package directions. Drain in a colander and rinse under cold water.

  • 5 oz flat rice (pad thai) noodles

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 3 baby bok choy
  • ½ (8 oz) pkg sugar snap peas
  • 1 lime
  • 1 (1 inch) piece ginger root
  • ½ small bunch green onions (scallions)
  • ½ small bunch fresh dill

• STEP 3

  Trim and cut bok choy crosswise into bite-sized pieces. Place in a medium bowl.

• STEP 4

  Preheat a skillet over medium-high heat.

• STEP 5

  While the skillet heats up, cut snap peas crosswise into ½-inch pieces. Add to the bowl with the bok choy.

• STEP 6

  Once the skillet is hot, add oil and swirl to coat the bottom. Add bok choy, snap peas, salt, and pepper; cook, stirring occasionally, until tender, about 5 minutes. Return veggies to the bowl and loosely cover with aluminum foil. (Reserve skillet for later use.)

  • 2 tsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Meanwhile, peel and mince garlic. Place in a small bowl.

  • 1 clove garlic

• STEP 8

  Juice lime into the bowl with the garlic. Add water, fish sauce, sugar, and chili-garlic sauce; whisk to combine the "nuoc cham" dressing and set aside.

  • ⅓ cup water
  • 2 tbsp fish sauce
  • 1 ½ tbsp brown sugar
  • ½ tsp chili-garlic sauce

• STEP 9

  Peel and mince ginger and additional garlic. Place both in another medium bowl along with oil, fish sauce, and spices. Stir to combine the spice oil.

  • 1 clove garlic
  • 1 ½ tbsp extra virgin olive oil
  • 2 tsp fish sauce
  • ½ tsp turmeric, ground
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 10

  Pat cod dry with paper towels. Cut into 2-inch pieces, add to the bowl with the spice oil, and stir to coat.

  • ¾ lb cod fillet

• STEP 11

  Return the skillet to medium-high heat. Add fish and spice oil; cook, turning occasionally, until golden brown and just cooked through, 4-5 minutes.

• STEP 12

  Meanwhile, using a clean cutting board, trim and cut green onions crosswise into 1-inch pieces.

• STEP 13

  Shave dill leaves off the stems; discard stems and roughly chop the leaves.

• STEP 14

  When the fish is done, add green onions and dill to the skillet. Continue to cook, stirring frequently, until the dill is wilted and green onions have softened, 1-2 minutes more. Remove from heat.

• STEP 15

  To serve, divide rice noodles, veggies, and fish between plates or bowls; drizzle with dressing and sprinkle with peanuts. Enjoy!

  • ⅛ cup peanuts, roasted unsalted