Vegetarian Pad See Ew (Thai Wide Rice Noodles) | The Foodie Dietitian | Kara Lydon

Ingredients

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 clover garlic, grated
• 14 ounces extra firm tofu, pressed and cubed
• 2 tablespoons peanut oil, divided
• 8 ounces dried wide rice noodles
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 teaspoons brown sugar
• 2 teaspoons fish sauce
• 2 tablespoons water
• 2 cloves garlic, minced
• 1 10 ounce package Mann’s Veggie Slaw Power Blend
• 1 egg, beaten