I can’t take credit for this recipe; it’s from Saveur with a few minor adaptions. But I’m having a busy day and it is an easy and delicious spin on the quintessential Thai street food.
Cover 8 oz. thin flat rice noodles with warm tap water and let set for 20 minutes. Drain.
In a small saucepan, combine 1/4 C. Thai fish sauce (or soy sauce), 1/4 C. fresh orange juice, and 2 T. rice vinegar and simmer for 2-3 minutes. Add1/2 t. or more red chile flakes.
Finely chop green garlic to make 1/2 C. of white part and 1/2 C. of leaves. Keep them separate.
Trim and rinse 1 bunch of Asparagus and cut into one inch pieces.
Toast 3/4 C. peanuts or other nuts and then chop roughly.
Wash 3 C. spinach then spin dry and chop.
Heat 2 T. peanut oil in a wok and add the garlic (white parts only). Stir fry until tender and fragrant. Add the eggs and cook until nearly scrambled, about 2 minutes. Add the asparagus, broccoli and garlic greens. Stir fry until tender.
Add the drained noodles and the sauce and cook, stirring constantly, until the liquid has been absorbed. Add the spinach leaves and stir fry briefly, just enough to wilt them.
Sprinkle the Pad Thai with the toasted peanuts and serve with lime wedges.