Pad See Ew

Ingredients

• 1 tablespoon soy sauce
• 1/2 cup mushroom-flavored soy sauce
• 2 tablespoons brown sugar
• 3 cloves garlic, minced
• 1/2 block tofu, chopped into 1/2-inch cubes
• 2 eggs
• 1 bunch Chinese broccoli, chopped
• 8 ounces dried wide rice noodles
• 3 tablespoons peanut oil or Canola oil

Directions

1. Bring a large pot of water to a boil.
2. Add the noodles and cook for about 6 minutes.
3. Drain and set aside.
4. Meanwhile, whisk together the soy sauce, mushroom-flavored soy sauce, and brown sugar.
5. Set aside.
6. Heat a wok or iron skillet over high heat.
7. Add a tablespoon of the oil and toss in the Chinese broccoli.
8. Cook, stirring often, for a few minutes until the leaves are wilted and the stems are soft enough to eat.
9. Transfer to a bowl.
10. Pour in another tablespoon of oil and toss in the tofu.
11. Cook for two minutes, stirring constantly to keep the tofu from sticking.
12. Transfer to the bowl with the broccoli.