Pad Kee Mao

One of my favorite thai dishes is pad kee mao. This is one of those dishes I like to make at home without having the need to go to a thai restaurant. You can buy the fresh rice noodles from asian markets. You an get them precut, but I prefer to get them uncut so I have the luxury to slice them however thick I want. Of course, it's a bit more work, but worth the effort if you want wider noodles.

Makes approx 4 servings

1 lb of fresh rice noodles, precut, or uncut (cut to your liking)
2 tablespoons of vegetable oil
1 egg

Chopped ingredients:
4 cloves of garlic, chopped
1 small onion, chopped
3 tomatoes, chopped with seeded and juices squeezed
1/2 cup of basil (red basil preferred but I used sweet since I had that on hand)
2-3 cups of greens (spinach or swiss chard)
1 bell pepper, sliced (optional)
14 oz cubed firm tofu, drained

Sauce:
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster or mushroom sauce
1 tablespoon sugar

1. Separate the rice noodles - rinse under hot water for about a minute to help separate out the strands. If they are uncut, unfold them and cut into 1-2 inch widths. Place in a large bowl.
2. In a small bowl, combine all the sauce ingredients.
3. In a large wok or pan, add the 1 tablespoon of oil over high heat.
4. Add in the tofu and cook for 1 minute.
5. Add the remaining oil. Add the egg and cook until slightly done.
6. Add in the onions, garlic, bell peppers, tomatoes, and greens adn cook for 1 minute.
7. Next, add the rice noodles and sauce mixture.
8. Add the basil. Stir fry for about 3 minutes. Serve!