Pad See Ew


It's only Saturday night and it has already been the longest weekend ever! Yesterday, my dad had surgery AND my brother's girlfriend went into labor! After putting in an 8 hour day at work, I stopped home to pick up Joel and it was off to the hospitals for 8 more hours. Dad was looking great and after an hour (strict visiting rules in ICU), my aunt took Joel home and my mom and I were off to the other hospital to see what the progress was with the baby. We stayed for a few hours, went back to the first hospital to see my dad one more time, then back to see the progress again. Finally, at 12:08 this morning, my gorgeous little neice was born--and that totally made the super long day completely worth it!! I got home by 1:30 and had to be to work by 8 this morning to help with a swim meet. Needless to say, I'm exhausted. Of course, we snuck another visit in today, this time with Uncle Joel, then bounced over to the other hospital to see my dad. Everybody is doing very well!


On to the food. Joel likes Asian food a lot, so when this recipe from Playing House came up, I flagged it right away. It was pretty good. I feel like it should have taken less dirty dishes considering how easy it was to prepare, but hey, its that kind of day so I don't even care. By the way, this recipe made a TON of leftovers, so looks like we have dinner for tomorrow too.

1 pound Rice Noodles
1/2 pound Tofu, cubed and browned in vegetable oil in a skillet, and drained on paper towels
4 teaspoons Light Soy Sauce
3 tablespoons Dark/Black/Thick Soy Sauce
1 large head Broccoli, cut into florets
1/4 cup Bamboo Shoots, thinly sliced (optional--we skipped these)
3-4 tablespoons Vegetable Oil
6 Garlic Cloves, minced
2-3 teaspoons Sugar, to taste (we skipped this)
3 Eggs, at room temperature (we used 2)
1/4 teaspoon Ground White Pepper (optional--we skipped this)
Chili Sauce/Hot Sauce for serving (we used sirracha)

Cook the noodles according to package directions. Meanwhile, in a wok, heat the oil and saute the garlic for a few seconds until fragrant and then add the tofu. Stir until the tofu is heated through and then toss in the noodles along with both kinds of soy sauce. Stir and spread out over the heated surface of the wok. Saute and flip the noodles for 3-4 minutes, then add the vegetables. Sprinkle with sugar to taste and stir to mix well. Push the noodles up along the sides of the wok to make a well in the middle. Crack the eggs and scramble lightly until they are cooked through. Toss the egg in with the noodles. Sprinkle with white pepper and toss. Serve warm with chili sauce on the side.