Pad See Ew

Adapted from Jam's guest post at Rasa Malaysia
Serves 6-8

1 lb. wide rice noodles
1/2 lb. firm tofu, pressed, cut into cubes, browned in vegetable oil in a skillet, and drained on paper towels
4 tsp. light soy sauce
3 Tbsp black soy sauce, dark soy sauce, or thick soy sauce
1 large head broccoli, cut into florets
1/4 cup thinly sliced bamboo shoots (optional)
3-4 Tbs. vegetable oil
6 cloves garlic, minced
2-3 tsp. sugar, to taste
3 large eggs at room temperature
1/4 tsp. ground white pepper (optional)
Chili sauce/hot sauce for serving

1. Soak flat rice noodles in very hot water in a large bowl for an hour, replacing the water with fresh hot water 2-3 times as needed.

2. Heat oil in a deep pan or a wok. Sauté the minced garlic in the oil for a few seconds until fragrant, then add the tofu. Stir until the tofu is heated through, then toss in the noodles along with black soy sauce and light soy sauce.

3. Stir and spread out over heated surface of the wok. Sauté and flip the noodles for 3-4 minutes,  then add the vegetables. Stir and spread mixture over the surface and allow pan-frying for a minute, keep folding in vegetables.

4. Sprinkle with sugar to taste. Stir and mix well.

5. Push the noodles up along the sides of the wok to make a well in the middle. Crack in the eggs and scramble lightly. When the eggs are cooked through, break into smaller chunks and toss in with noodles. Sprinkle with white pepper, if using and toss. Transfer to a serving dish and serve warm with chili sauce on the side.

Printed from Playing House