Pad See Ew (Thai)

I discovered this dish at House of Siam about three years ago; the restaurant was a five minute walk from my South End apartment, and I had many a first date, many a rainy Friday night dinner, and many a take-out order from this place : ) I have also never been satisfied with Pad See Ew anywhere else in Boston! But the winds are a changing...this recipe was pretty good! I wasn't able to wok-char the noodles (I don't own a wok), and I didn't have time to get the right noodle size... but not a bad start here!

Ingredients:
1 bunch Chinese brocooli or brocolli rabe
1 15-ounce extra-firm tofu (you can also use chicken, pork, or shrimp)
rice noodles (I just used Taste of Thai)
2 cloves garlicdark soy sauce (Pearl River is a good brand)
light soy sauce
fish sauce
oyster sauce

Although many recipes suggest that this is a one-pot meal, I chose to stir fry the broccoli, tofu and noodles separately, and then combined them together. I started with the broccoli, stir-frying the florettes with sesame oil, minced garlic, and splash of fish oil. In a separate pan, I sauteed the tofu in sesame oil and light soy sauce, being sure to flip each piece; (I find chop sticks the best utensil for this task). When the noodles had softened, I quickly drained the water and added a splash of sesame oil to prevent sticking, and sauteed them with the the dark soy sauce. When the noodles are evenly coated with sauce, add the tofu and broccoli and continue to stir-fry for a few minutes; add a splash of fish and oyster sauces, and top with ground peanuts and cilantro, if you'd like. Enjoy!!!