Hey folks,

Hope everyone had a great weekend.  I went to a Thai spot I frequent very often to pick up dinner tonight and got my FAVORITE dish..Pad See Ew, so I decided to look for a recipe for this dish to share with you guys tonight!  My favorite source vegweb serves up the following!


INGREDIENTS (use vegan versions):

2-3 cloves garlic, minced

3 tablespoons vegetable oil

1/2 package (about 7 ounces) wide rice noodles (the slimmer noodles can be substituted)

1/2-1 pound firm tofu, chopped bite sized

1/2 head Chinese broccoli, chopped bite sized

3 tablespoons black sweet soy sauce

1 1/2 tablespoons regular soy sauce (or bragg's liquid amino acids)

1 tablespoon vegetarian oyster mushroom sauce

lime, for garnish


Put the garlic and vegetable oil in a large wok. On medium-high heat, cook until garlic is golden brown. In a sauce pan, boil the rice noodles in water (no need for salt or oil, you'll be adding both later).

Once garlic is cooked, add the broccoli and tofu to the wok and saute until the broccoli is still somewhat crunchy (leaves are wilted and stems are darker green, about 1 minute). If you want to speed up prep time, add about 1/4 cup water to the wok (or other pan you're using) and cover to steam the broccoli.

Once noodles have cooked to just under done (I typically taste test one to see if it's close to being fully cooked), drain and set aside. Once your broccoli is ready, add the sweet soy sauce (this can be purchased at an Asian market, or you can make your own by mixing a 2:1 ratio of molasses or sugar to regular soy sauce), mushroom sauce (can also be purchased at an Asian market), and regular soy sauce.

Let the broccoli and tofu absorb the sauces for about a minute, then add your noodles. If the noodles are sticking together, add a little more vegetable oil to break them up.

Saute until the noodles have fully soaked up the sauces and serve. If you're unsure about the salty/sweet factor, taste test before serving. I always remembered it being a rather sweet dish, but I tried to keep the recipe fairly neutral. Garnish with lime.