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Pad See-Ew


  • 1 tablespoon regular soy sauce
  • 1/2 cup light mushroom-flavored soy sauce, (found in asian food market)
  • 2 tablespoons brown sugar
  • Splash(s) of peanut or vegetable oil
  • 3 cloves garlic, minced
  • 1/2 block tofu, cubed
  • 2 eggs, beaten
  • 1 to 2 cups Chinese broccoli florets (or substitute regular broccoli)
  • 1 pound fresh flat rice noodles, or 8 ounces dry flat rice noodles
  • Lime wedges, for garnish


  1. In a small bowl mix together the 2 soy sauces and sugar. Stir to dissolve sugar and set aside.
  2. Heat oil in wok and stir-fry broccoli until just tender and crispy, about 2 to 3 minutes.
  3. Set aside. In the same wok, add a bit more oil.
  4. Add tofu cubes and stir-fry until they begin to brown, about 2 minutes.
  5. Add garlic and continue to cook another minute.
  6. Pour eggs down side of wok and cook until they set. Stir to break up egg and to mix with tofu.
  7. Toss in rice noodles and broccoli, cooking until noodles are softened, about 2 minutes.
  8. Add soy sauce and stir until noodles and other ingredients are well coated.
  9. Scoop onto plate(s), garnish with lime wedges, and serve.