Vegetarian Pad See Ew

In a small bowl, combine oyster sauce, thick or dark soy, light soy, fish sauce, sugar, vinegar, sambal oeleck (chili paste), and white pepper. Set aside.

If using dried, prepare noodles according to package directions and drain thoroughly. Add 1/2 teaspoon light soy sauce to the noodles, toss, and set aside. If using fresh, cut or separate. If the noodles are still cold, place in warm water, then strain until ready for use.

Heat a wok over medium. Add 1 tablespoon peanut oil. Once glistening, add the whisked egg. Gently push and fold until just about cooked. Remove to a small bowl and set aside. Increase heat to medium-high. Add an additional 1 to 2 tablespoons oil. Once heated, add garlic. Stir-fry for 30 seconds, then add broccoli and bell pepper. Stir-fry until 3 minutes before desired doneness. Add Chinese broccoli and stir-fry for an additional 3 minutes.

Add the sauce and coat the vegetables. To best avoid breakage, slowly add the drained noodles. Use tongs and a spatula to pull the vegetables from the bottom to the top. Gently coat and combine the noodles with vegetables, then add the egg and mix once more.

Season to taste, then garnish with crushed peanuts. Enjoy, then really enjoy as leftovers!

Notes:
• You can use 450 grams fresh noodles or 200 grams (7 ounces) dried stick noodles.
• Fresh noodles, Chinese broccoli (gai or kai lan) and thick soy can be found in Asian markets.
• Broccolini is a good substitute for Chinese broccoli
• Sambal oeleck isn’t Thai traditional, but we sure like it.
• If you want to make this quicker, prep vegetables and sauce in advance.