I love Thai food. I didn't really realize I loved Thai food, however, until I didn't have it around in Napa. We have it, yes, but I have also had real
ly amazing Thai food, and there is nothing better. I assumed though that it was something I could get into trying to master.
My sister Paige, and my man friend Tim, love this dish, as do I, and so as a favor to us, I decided to start here. It is delicious, and easy, and did I say delicious? Make it, try it, you really can't go wrong.
Pad See Yew
1 lb rice noodles
1 lb broccoli, cut into florets
2.5 oz extra firm tofu, cut into cubes
3 eggs, beaten
3TB light soy sauce
3TB dark soy sauce
2 TB agave nectar
6 large cloves garlic, minced
Soak rice noodles in water for 30-45 min.
Fry garlic in oil until fragrant, then add the rice noodles, fry for a minute or so, then add soy sauces.
Add Tofu and Broccoli, and Stir, then add agave nectar, and stir again.
Create a well in the middle of the noodles, so you can see the bottom of the wok (or pan) add eggs, let them sit for a few moments and allow to cook thoroughly, then scramble and mix in with rest of dish.
Serve and enjoy.