Pad See Ew (Thai Stir-Fried Noodles)

Ingredients:

 1/2 cup chopped kale

1/2 cup chopped cauliflower

1/2 cup broccoli

1/2 cup cabbage

1/4 cup chopped carrot

200 grams large rice noodles

1/2 cup extra firm tofu, chopped and baked for 30 minutes

1/2 cup boiled mushrooms (optional)

1 tablespoon coconut oil

3 cloves garlic, chopped

1 tablespoon sweet soy sauce

1-2 tablespoons seasoning soy sauce

1 teaspoon light soy sauce

1 tablespoon sugar

1 teaspoon mushroom seasoning (optional)

1/4 teaspoon ground pepper

A pinch of salt

Instructions:

1. Drizzle soy sauce over the noodles and mix well.

2. Preheat a stove to medium heat and add oil to a pan.

3. Sauté garlic until it begins to brown. Add tofu and stir-fry until cooked.

4. Add carrots and mushrooms; stir-fry for 3-5 minutes.

5. Incorporate noodles, cauliflower, kale, light soy sauce, seasoning soy sauce, mushroom seasoning, and sugar; stir-fry for 5-10 minutes.

6. Taste and adjust seasoning as desired. Serve when ready.

Tip for Noodles

Store-bought large noodles may be thick and hard due to refrigeration. Soften them by microwaving for 2-3 minutes, then separate each noodle before cooking.