Pad see ew

Ingredients

• Scallions

  tops only

  ¼ cup chopped or 18g

• Egg

  whole

  2 ¼ medium or 100g

• Carrots

  raw

  1 cup strips or slices or 122g

• Onion

  raw

  ¹⁵⁄₁₆ cup, sliced or 110g

• Rice noodles

  dry

  8 oz or 227g

• Garlic

  raw

  6 clove or 18g

• Extra Firm Tofu

  Organic - 365 Everyday Value

  1 pkg or 395g

• Canola oil

  2 tbsp or 28g

• Sriracha Sauce

  Trader Joe's

  1 tsp or 4g

• Distilled vinegar

  95 ⅝ tsp or 478g

• Granulated sugar

  white

  2 tsp or 8g

• Fish sauce

  1 tbsp or 18g

• Soy sauce

  low-sodium, shoyu

  3 tbsp or 48g

• Oyster sauce

  3 tbsp or 54g

Directions

1. Combine the first six ingredients in a small bowl and set aside. Heat a wok with 1 tbsp. oil over high heat until very hot. Add tofu and garlic, stir fry for 2 to 3 minutes and place onto a plate. Heat 1 tbsp. oil in the wok. Add noodles and stir fry for 2 to 3 minutes, until brown and soft. Place on plate with tofu. Add onions and carrots to the wok. Stir fry for 2 minutes. Add mushrooms and stir fry for another 2 minutes. Add noodles and tofu back to work along with sauce. Stir fry to fully combine. Move ingredients to one side of the wok. Add remaining teaspoon of oil and eggs. Stir fry for 1 minute then combine with the other ingredients. Turn off the heat and serve with green onion and extra sriracha, if wanted.