Please excuse the disgusting picture.
A few weeks ago, we had this brilliant idea that we wanted to start cooking/eating a little healthier, so Joel decided that he would do the cooking (since I always tend to use a ton of butter when I cook)! When I came home from work, he had this meal ready for me that he found from Easy Asian Recipes at RasaMalaysia. We have cooked Pad See Ew before using a different recipe, and honestly, I couldn't tell a difference between either of them, but this was pretty good.
1 pound Wide or Thin (vermicelli) Rice Noodles
1/2 pound Tofu, cubed
2-4 teaspoons Light Soy Sauce
6 stalks Chinese Broccoli, yielding 4-5 cups cut up (we used bok choy)
3-4 tablespoons Vegetable Oil
6 cloves Garlic, chopped
2-3 tablespoons Black Soy Sauce (or dark soy sauce or thick soy sauce)
2-3 teaspoons Sugar, to taste
3 Large Eggs, warmed to room temperature
1/4 teaspoon Ground White Pepper
Soak flat rice noodles for about an hour or vermicelli for about half an hour. In a separate frying pan, cook the tofu until crispy. Cut the broccoli into two to three inch long pieces, cutting the stems by slicing on the bias so that they will cook evenly. Heat oil in a deep pan or a wok. Sauté the chopped garlic in the oil for a few seconds until fragrant, then add the tofu. Toss in the noodles along with black soy sauce and light soy sauce. Stir and spread out over heated surface of the wok, sautéing and flipping the noodles a few more minutes. Sprinkle with some sugar and mix well. Push the noodles up along the sides of the wok to make an empty space on the side or make a well in the middle. Crack in the eggs and scramble them lightly until they are cooked through. When the eggs are cooked through, break them into smaller chunks and toss in with noodles. Sprinkle with white pepper and toss. Transfer to a serving dish and serve warm.