MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Pad See Ew
Categories: Thai
Yield: 4 Servings

2 tb Soy sauce
3 tb Vegetarian mushroom oyster
-sauce
1 tb Brown sugar
1 ts Thai bird chile powder
16 oz Extra firm tofu; cut into 1
-inch, (2 cm) cubes
1 lb Rice noodle; fresh wide
3 tb Oil; divided
1/3 c Shallot
2 Cloves garlic; minced
1 tb Water
12 oz Chinese broccoli; cut
-diagonally into 2 in, (5
-cm) pieces
2 lg Eggs; beaten

In a small bowl, whisk together the soy sauce, vegetarian oyster
sauce, brown sugar, and chile powder.

Add the tofu to a medium bowl and drizzle with 1 tablespoon of the
sauce. Gently toss to coat. Reserve the rest of the sauce.

Using your hands, break up the sheets of noodles into individual
noodles. Set aside.

Heat 2 tablespoons of oil in a large nonstick wok or skillet over high
heat, swirling the pan to coat. Working in batches, add the tofu to
the pan in a single layer and cook for 1-2 minutes on each side,
until browned. Flip and brown on the other side, 1-2 minutes more.
Remove from the pan and set aside.

Add the remaining tablespoon of canola oil to the pan. Add the
shallot to the pan and cook until tender and lightly browned, about 2
minutes. Add the garlic and water and cook for 30 seconds, until
fragrant. Add the Chinese broccoli and cook, tossing occasionally,
until crispy and tender, 2-3 minutes. Add the reserved rice noodles,
tofu, and sauce and toss to combine. Cook until the noodles are
warmed through and coated in the sauce, 1-2 minutes.

Push the noodles to one side of the pan and pour the eggs into the
empty space. Cook for 30 seconds, stirring constantly, until the eggs
are scrambled. Toss to incorporate the eggs into the rest of the dish.

Divide between 4 serving plates.

From: https://tasty.co/recipe/vegetarian-pad-see-ew

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