Pad See-EW

Makes 4

Tessa Sanchez

ingredients

1 tablespoon regular soy sauce
1/2 cup mushroom-flavored soy sauce, store bought or homemade (see last paragraph above)
2 tablespoons brown sugar
Splash(s) of peanut or vegetable oil
3 cloves garlic, minced
1/2 block tofu, cubed
2 eggs, beaten
1 to 2 cups Chinese broccoli florets (or substitute regular broccoli)
1 pound fresh flat rice noodles, or 8 ounces dry flat rice noodles
Lime wedges, for garnish

1
In a small bowl mix together the 2 soy sauces and sugar. Stir to dissolve sugar and set aside.
2
Heat oil in wok and stir-fry broccoli until just tender and crispy, about 2 to 3 minutes. Set aside. In the same wok, add a bit more oil. Add tofu cubes and stir-fry until they begin to brown, about 2 minutes. Add garlic and continue to cook another minute.
3
Pour eggs down side of wok and cook until they set. Stir to break up egg and to mix with tofu. Toss in rice noodles and pre-cooked broccoli, cooking until noodles are softened, about 2 minutes. Add soy sauce and stir until noodles and other ingredients are well coated. Scoop onto plate(s), garnish with lime wedges, and serve.

Source: Tessa Sanchez