The Better Leftover Pad Thai

Usually I would not consider blogging about a dish I had no photo of. However, I would be remiss if I didn’t share with you how to make the best dressed up leftover pad Thai!
Now I don’t know about you, but I love Pad Thai. I generally love Asian food but when I am at a Thai restaurant, I nearly always order the Tofu Pad Thai. I think it’s because I don’t make it at home and it’s nearly always satisfying. If a Thai restaurant can’t make excellent Pad Thai, they probably can’t cook anything else to my satisfaction either. So, I get the Pad Thai and Jim orders something else so I can steal from taste his dish and expand my palate.
The single drawback to Pad Thai is the enormous serving of noodles in relation to vegetables. And as you already know, I love vegetables! Anyway, I rarely finish the meal and bring home a healthy portion of leftover (kid no one, this is for me and no dog!). So yesterday, there I was, with a very large container of leftover Pad Thai and a bin full of fresh garden veggies and a grill. I pondered these because both really needed to be eaten before they passed their prime, so to speak. And here is the birth of:
The Best Freakin’ Leftover Pad Thai!
Eggplant
Peppers, various varieties
Summer squash
Olive oil
Leftover Pad Thai
Slice the eggplant lengthwise, salt and pat dry. Slice the peppers and squash and douse with olive oil. Heat up the grill with one of those vegetable pans that has all the holes in it. When the pan is hot (I always thought that part was obvious until I heard of people putting pancake batter into cold pans recently), put the peppers and squash in the pan. Lightly oil the eggplant on both sides and place directly on the grill. I keep the grill at a medium high heat for all this. Toss the vegetables and turn the eggplant when it starts to soften. When all the vegetables are cooked to your liking, heat up the leftover Pad Thai and toss in the peppers and squash. Arrange the eggplant on the bottom of a platter and mound the noodles and vegetables on top. Serve with Sweet Thai Chili sauce. Dig in!
(Wish I had a photo for you. It was pretty. But devoured so quickly there was no time!)