Make the Pad See Ew Vegan sauce:

• Mix 2 tablespoons dark soy sauce, 1 tablespoon of mushroom soy sauce, 2 tablespoon Thai light soy sauce, and 3 tsp sugar in a small bowl or glass measuring cup.
• You might not use all of it, or you might need to make more depending on how many noodles you end up using.

Prep the Noodles:

• If using dry rice noodles, soak for the 4 servings for an hour in room-temperature water, or until you can wrap the noodle easily around your finger.
• If using fresh noodles, microwave the 4 servings in the bag for a few minutes to loosen them. Gently separate the noodles.

Prepare the Chinese Broccoli:

• Peel the 2 cups or so of Chinese Broccoli stalks and slice into 2-inch pieces. Keep stalk pieces separate from the leaves.

Stir-Fry the Aromatics & Crisp the Tofu and Veggies:

• Add the remaining oil and minced garlic to the wok.
• Heat 1 tbsp oil in a wok over medium-high heat.
• Add the minced garlic to the wok, and stir-fry for a few seconds until it smells amazing.
• Add tofu cubes and pan-fry until golden brown or deep-fry if you want Thai Fried Tofu.
• Add the Chinese broccoli stalks stir-fry until softened and then take out everything that’s in the pan and set it aside.

Toss in the Noodles & Sauce:

• Add a few more tablespoons of oil to the wok if needed, and put in the noodles and Pad See Ew Vegan sauce.
• Stir gently to coat the noodles without breaking them until they are softened and have soaked up the sauce.

Finish & Serve:

• Add back in the tofu, Chinese broccoli stalks, and now also add in the Chinese broccoli leaves and stir-fry until just wilted. Don’t touch the noodles for about 30 seconds to let them get a smokiness to them. Sprinkle with 1 teaspoon or so of white pepper, mix it up, and turn off the heat.

Serve & Enjoy!

• Plate the noodles, sprinkle with chili flakes or Thai Sriracha sauce to taste if you want, and enjoy!