Once upon a time I made homemade Pad Thai. I used a similar method the other night to clean out the limited items in my fridge, this time using rice noodles, corn, spinach and egg (cooked in garlic). The sauce consisted of soy sauce and brown sugar – but the original recipe calls for lime.
Basically, you saute two chopped cloves of garlic, scramble two eggs in the same pan, and then set aside. Meanwhile soak the noodles as instructed. Saute the spinach and corn in the same pan used for the eggs; remove. Saute the noodles with the sauce, then mix back in all the other ingredients.
It’s a light way to enjoy the Thai fan favorite. We ate the entire batch in one sitting!
