Paleo Pad See Ew
Here’s the final dish to complete the series of Thai Takeout Foods!! Check out the recipes for Tom Kha Gai Soup, Yellow Curry with Prawns, and Dairy-Free Thai Iced Tea to put together the perfect Paleo Thai Night!
This is my husband’s favorite dish to order when we’re out for Thai food. Pad See Ew is a dish that is comprised mostly of wide, flat rice noodles in a light brown sauce with broccoli, carrots, and a scrambled egg. It’s almost like a Chinese fried rice, but with noodles. I recreated the noodles by using a vegetable peeler to make very thin ribbons of carrots and then sauteing them with the other ingredients until they were soft and flavorful. I actually prefer this now to the heaviness of the noodles!
| Ingredients (6 servings) 6 garlic cloves, peeled and minced 1 pound chicken breast, boneless and skinless 2 tablespoons oil (I prefer olive oil for the taste with this dish, but coconut will work too) 3 cups broccoli rabe florets and leaves (or chinese broccoli) 10 carrots, peeled 1/3 cup coconut aminos (the verdict is still out on whether this is SCD legal, so use with caution if you’re SCD) 1 & 1/2 tablespoons coconut sugar (sub honey for SCD) 2 eggs |
Directions
Lay your peeled carrots flat on a cutting board and use a Y-peeler to create very thin but wide ribbons. A regular vegetable peeler will work too, a Y-peeler is just easier to use when the carrot is flat. You basically just continue peeling the carrot after you’ve removed the outer dirty skin.
Slice the chicken very thinly on a diagonal. Warm the oil in a deep saute pan or wok over medium heat, then add the garlic and chicken and saute for 5 minutes until the chicken is white on the outside.
Add the broccoli, coconut aminos, and coconut sugar, and continue cooking for 5 minutes until the broccoli has softened a bit. Add the carrot ribbons and cook for 5 more minutes.
Push the stir-fry aside in the pan, then crack the 2 eggs into the pan and stir vigorously to scramble them. Let them cook for a minute or so until they have firmed up, then mix everything back together.
Serve with Tom Kha Gai, Thai Yellow Curry with Prawns, and an ice cold Thai Iced Tea.
Enjoy!
Shared with Gluten-Free Wednesdays
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[...] Comments {This is the first in a Thai Take-Out Dinner Series. Check back next week for Pad See Ew, Yellow Curry with Prawns, and Thai Iced [...]
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[...] Posted by Against All Grain on May 15, 2012 · 11 Comments You can’t eat Thai food without something refreshing to wash it down! Here’s the third component of our grain/dairy free Thai Takeout Night! Check out the Tom Kha Gai Soup and Yellow Curry with Prawns, and the final dish will be Pad See Ew. [...]
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[...] This paleo pad see ew is one of my new favorites. It’s super quick to make and requires minimal cook time – a win in my book. [...]
I will for sure be trying this today. Thank you so much!
Come back and let us know what you think Adrienne! I’m actually making it again for dinner tonight too. It’s our new favorite!
This looks so good, I’ll be trying it for sure. One question, I am new to Paleo eating, what is SCD ?
Hi Cara- SCD is the Specific Carbohydrate Diet. A lot of people with Crohn’s, Celiac, or Ulcerative Colitis follow it because helps control their symptoms. It’s similar to the Paleo diet, but a little less restrictive.
I forgot to mention that Andrew Cordova at We are Gluten Free had a link to Coconut Aminos on his blog today, Are there different brands and what type of store would carry it locally ?
Have you tried the yam flour noodles? The Japanese version is shirataki and there is a Chinese version: wider and flat form Tianjin.
Oh, thank you for the recipe. Will it work with zucchini ribbons too ?
I wouldn’t use zucchini ribbons as the flavor of zucchini is strong and is not characteristic of pad see ew. Plus it has a lot of moisture in it and will water down the sauce.
I would give shaved celeriac (celerie rave) a shot if you have concerns regarding the glycemic index of cooked carrots (as I do)…as I think their moisture content is similar and I believe its flavor would marry well in this dish!…You will not get the color “pop” of orange however!
This recipe looks really yummy but I will be adding more spices, does the carrot go soft to mimic the rice noodles? Love your new pantry, brilliant use of the space.
Yes they do! The original dish doesn’t use spices so we left them out of this one. My yellow curries uses loads!
I just tried this pad see ew and it was phenomenal! thank you so much for the recipe
Made this tonight and it was so good. I added a little kosher salt. Delicious cold too.
Made this tonight. It was AMAZING! Never thought the carrot would be as good as noodle, but WOW! So good. Thank you!!
I just made this and it is yummy! I am going to keep this in rotation. Thank you so much!
I tried this last night and it was good. i added a little more sugar and spice but i like the noodle substitute. however, I ended up not using all the carrots ribbons. “10carrots” really depending on the size of carrots used. It would be ideal if the number of shaved ribbons was translated into cups. Now I have to find another recipe that calls for about three cups of carrot ribbons. Other than that, great recipe.
This recipe is amazing and one of my favorites! It makes this Mommy really happy when my kids eat all their veggies. It has been really difficult for me to find recipes that I can eat along with making my kids and hubby smile. I love your website and look forward to your book.
I love this recipe and make this all time, coconut aminos are my favorite for Asian StirFrys.
Thanks for sharing your awesome recipes with us.
Made this for dinner tonight. Total success and very easy!