Vegetable Pad See Ew

1. If using fresh noodles, separate them gently. If using dried, soak according to package directions. In a small bowl, combine light soy sauce, dark soy sauce, oyster/mushroom sauce, sugar, and white pepper. 2. Heat oil in a large wok or skillet over high heat. Add minced garlic and stir-fry for 15 seconds until fragrant. 3. Add gai lan, carrots, and mushrooms. Stir-fry for 3-4 minutes until vegetables are tender-crisp. 4. If using eggs, push vegetables to one side, pour beaten eggs into the empty space, and scramble until just set. Break up and mix with vegetables. 5. Add the wide rice noodles to the wok. Pour the sauce over the noodles and vegetables. Toss everything together quickly and thoroughly for 2-3 minutes, breaking up any clumps of noodles, until everything is well coated and heated through. 6. Serve immediately.