Vegetable Pad See Ew

• Rice Noodles(300 g)
• Tofu(400 g)
• Bok Choy(2)
• Broccoli(250 g)
• Garlic(4 cloves)
• Eggs(2)
• Rapeseed Oil(3 tbsp)
• Soy sauce(5 tbsp)
• Oyster Sauce(3 tbsp)
• White sugar(2 tsp)
• White Pepper(½ tsp)
• Lime(1)optional

Method

1. 1

   Soak {Rice Noodles} in hot water until pliable but still slightly firm. Drain well. Slice the {Tofu} into bite-size pieces, trim and slice the {Bok Choy}, cut the {Broccoli} into small florets with thin stems, and finely chop the {Garlic}.

   ~10 min

2. 2

   In a small bowl, stir together {Soy sauce}, {Oyster Sauce}, {Soy sauce}, {White sugar}, and {White Pepper}.

3. 3

   Heat a large wok or frying pan over high heat with {Vegetable oil}. Add the {Tofu} and cook, turning occasionally, until lightly golden at the edges. Push to one side, add the {Garlic}, then crack in the {Eggs} and scramble briefly.

   ~6 min

4. 4

   Add the {Broccoli} and {Bok Choy} with a splash of water. Stir-fry until bright and just tender. Add the drained {Rice Noodles} and pour in the sauce. Toss hard over high heat until the noodles soften fully, pick up some golden sear spots, and everything is evenly coated.

   ~7 min

5. 5

   Divide between bowls and serve with {Lime} wedges for squeezing over, if using.

   ~5 min