Pad see ew with tofu, egg and broccoli

Thailand's favourite street-food noodles: wide rice noodles fried hard in a hot pan with soy, egg and broccoli until smoky and slightly charred.

Ingredients

• 300 g Rice noodles, wide ones if you can find them
• 280 g Firm tofu, pressed, in cubes
• 45 ml Vegetable oil
• 0.2 Garlic, 3 cloves, chopped
• 300 g Broccoli, small florets, stalks sliced
• 2 Eggs
• 30 ml Soy sauce
• 30 ml Kecap manis
• 5 g Soft brown sugar
• 10 ml Rice vinegar
• 1 g Black pepper
• 1 g Dried chilli flakes, at the table

Method

1. Cook or soak the noodles as the packet says until just soft, then drain and toss with a drop of oil.
2. Stir together the soy sauce, kecap manis, sugar, vinegar and pepper.
3. Heat half the oil in a wok over a high heat and fry the tofu until golden. Push to one side.
4. Add the garlic and broccoli with a splash of water and stir-fry until the broccoli is bright green and just tender.
5. Push everything aside, add a little more oil, crack in the eggs and scramble lightly until just set.
6. Add the rest of the oil, the noodles and the sauce. Toss, then leave for 30 seconds at a time to char before tossing again.
7. Serve straight away with chilli flakes on the table.