Pad Se Ew Tofu With Vegetable Noodles

Ingredients

• 8 ounces tofu firm cut into cubes
• 1 pound soup noodles 
• 2 tablespoons oyster sauce 
• 2 tablespoons soy bean paste yellow
• 1.5 tablespoons soya sauce black
• 1 teaspoon sugar 
• 1 teaspoon vinegar white
• 0.3 teaspoon pepper white
• 2 heads broccoli chopped
• 1  bell pepper red sliced
• 1  bell pepper yellow sliced
• 1 cup carrots sliced
• 0.5 cup onion (from recipe box)
• 4  garlic clove minced
• 3  eggs 
• 1 tablespoon sriracha 
• 6 servings vegetable oil for deep fry and stir-fry

Equipment

• wok

Directions

1. Heat up oil to 375 F for deep fry. Deep fry one package of cubed tofu to crispy. They will shrink but crispy like croutons.
2. Remove to a prepared tray. Fry the other package until golden brown. We would want to sear them.
3. Remove and set aside
4. Heat up a wok to medium hi heat until it's hot like it's about to smoke, then add 1 TBS of oil. Swirl it to coat. If you add oil when the wok isn't hot enough, the wok will absorb oil
5. Add garlic and stir frequently because it gets burned fast. Crack the eggs. Stir.
6. When eggs start to cook, add vegetable-broccoli first because it takes longer to cook, the rest to follow. The tips to using a wok are motion and speed. Swirl it to mix.
7. Add roasted onions and keep the food moving
8. Add oyster sauce, soy sauce, dark soy sauce, fermented beans, sugar, vinegar, white pepper. Stir to mix. Remember, we want to have crisp veggies so don't overcook.
9. Add noodle, stir in between.
10. Mix well.
11. Add tofu. We add tofu last because it has been cooked. We only need to warm it up and coat with seasonings.
12. The stir-fry process happens fast. That's how to work on a wok-motion and speed!