Pad See Ew

2 tbs peanut oil
3 garlic cloves, finely chopped
300g firm tofu (can use chicken too, fry first on it’s own though)
¼ cup (60ml) light soy sauce
1 ½ tbs dark soy sauce
1 ½ tbs caster sugar
1 bunch of chinese broccoli, cut in 5cm piece, stems halved
2 eggs
500g fresh flat rice noodle sheets, cut into 3cm wide noodles
fish sauce
white pepper (if you have it)

Heat your wok or frying pan to medium heat and add oil, then garlic and tofu for 3 minutes. Add soy sauces and sugar and then stir through the broccoli. You may need to add more sauces if it is too dry. Cook for a few minutes or until the broccoli is bright green. Make a hole in the middle and add the eggs, stirring regularly to break them up. Once cooked, add the noodles and gently toss through the sauces until warm. Remove from heat and season with fish sauce/white pepper and serve.

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