Being vegetarian can create major problems at Thai restaurants because they use fish & oyster sauce frequently. Anytime I go out with my friends, they laugh at my order: “Can I please get one order of pad see ew, without fish sauce or oyster sauce, steamed tofu instead of fried, and extra broccoli?” It’s questionable whether or not the restaurant actually eliminates the non-veg ingredients so I thought I’d try to make my own version of pad see ew. This recipe was a lot of taste testing and the end result was pad see YUM!!!
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- 2 ½ tbsp. sweet dark soy sauce
- 2 ½ tbsp. vegetarian oyster sauce
- 2 ½ tsp. light soy sauce
- 2 ½ tsp. rice vinegar
- 1 egg
- 20 oz. fresh rice noodles (it comes in a 32 oz. packet and I used a little more than half)*
- 2 tbsp. chopped garlic
- 2 stems Chinese broccoli
- 1 10 oz. pack Wildwood super firm tofu
- white pepper
- 2 tbsp. cooking oil
- Open package of rice noodles, place block on cutting board, and cut with a knife length wise. Separate noodles with your fingers. (The entire process will take about 20 minutes… I did it while watching TV )
- Combine dark soy sauce, light soy sauce, vegetarian oyster sauce, and rice vinegar in a bowl and set aside.
- Chop the bottom of broccoli off so the multiple stems come apart. Then slice the broccoli down the center, length-wise.
- Heat a wok and add 2 tbsp. of cooking oil.
- Add chopped garlic and cook for about 2 minutes on low heat or until light brown.
- Add tofu, increase heat to medium, and cook until light brown.
- Push tofu to side and crack egg in wok. Scramble egg and mix everything together.
- Push everything to side and add noodles and sauce. Stir fry everything together.
- Add Chinese broccoli and cook until wilted. During this time, the noodles will continue to cook and get a nice char.
- Put on a serving plate and sprinkle white pepper on top.