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Pad see ew is a simple Thai favorite.  Literally, it means “fried with soy sauce.”   I like mine extra saucy but you can tweak the sauce quantity to suit your own preferences.

Ingredients:

• About 10 oz wide brown rice noodles (if you can’t find brown, that’s ok, but they’re healthier)
• 2 T coconut oil, separated (or some other kind of cooking oil: peanut, canola, etc.)
• 7 oz extra firm tofu, drained, pressed, and cut into bite sized cubes or triangles
• 1 small yellow or white onion, chopped
• thumb-sized chunk of ginger root, peeled and minced
• 2-3 cloves garlic, minced
• 4 cups chopped mixed vegetables, including some leafy greens (I used baby bok choy, mustard greens, carrots, broccoli and shitake mushrooms)
• 1/2 cup low sodium soy sauce
• 1.5 T molasses
• 2 T of granulated sweetener such as evaporated palm nectar, sucanat or brown sugar)
• 2 T rice vinegar (white vinegar is okay too)

To make:

1. Cook noodles according to directions.  Rinse in cold water after cooking so they don’t mush together.
2. In a small bowl, whisk together the soy sauce, molasses, and granulated sweetener.
3. Heat 1 T of the oil in skillet over medium high heat and sauté the tofu until golden brown.  Remove tofu.
4. In a wok or large skillet, heat the other T of oil over medium high heat.  Add onion and sauté, stirring frequently, until it starts to brown, about five or six minutes.
5. Add garlic and ginger and stir for about a minute.
6. Reduce heat to a medium.  Add vegetables and sauté for about 4 or 5 minutes, stirring frequently, until vegetables begin to soften.
7. Pour in the soy sauce mixture and stir, allowing the sauce to bubble and coat all the vegetables, about a minute or two.
8. Add in the noodles and tofu and cook a few more minutes, stirring so that everything is evenly coated.  The pad see eiw is ready to serve, but letting it stand for a few moments will allow the sauce to thicken a bit.