Pad See Ew

Greens and Grapes

Thai Stir-Fried Noodles with Soy Sauce

Chef: Christine Ha

Serves: 4

Prep Time: 15 min Rest Time: 30 min Cook Time: 40 min

Ingredients:

1 16-oz package flat rice noodles

1 14-oz package firm tofu

2 tbsp cornstarch

2 cloves garlic, minced

1/4 cup soy sauce

1 tbsp granulated sugar

6 stalks Chinese broccoli, cut into 2-inch pieces with stalks halved lengthwise

Cooking oil

Directions:

1. Cook rice noodles to al dente.

2. Slice tofu in half lengthwise. Wrap and press with paper towels to drain for approximately 30 minutes.

3. Chill noodles: in a large bowl, toss together rice noodles and 1/2 tbsp oil. Chill for 30 minutes.

4. Cook tofu: preheat oven to 400°F. Pat tofu dry with clean towels and cut to desired pieces. In a large bowl, toss tofu with cornstarch. Arrange on parchment lined baking sheet and coat with cooking spray. Bake until crisp, approximately 30 minutes.

5. Cook pad see ew: heat oil in a wok over medium-high heat. Add Chinese broccoli and stir-fry for three minutes. Add garlic and sauté for one minute. Add rice noodles, soy sauce, and sugar; stir-fry until evenly coated.