19
May

Paleo Pad See Ew

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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!

 Shared with Gluten-Free Wednesdays

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Paleo Pad See Ew

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 6

Ingredients:

  • 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
  • ⅓ cup coconut aminos (the verdict is still out on whether this is SCD legal, so use with caution if you’re SCD)
  • 1 & ½ tablespoons coconut sugar (sub honey for SCD)
  • 2 eggs

Instructions:

  1. 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.
  2. 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.
  3. 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.
  4. 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 GaiThai Yellow Curry with Prawns, and an ice cold Thai Iced Tea. Enjoy!

 

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  • Abby

    Just chowed down on this and it was delish! I even omitted the coconut sugar! I used regular broccoli because I couldn’t find the rabe/Chinese kind. Now I just realized I forgot the eggs….darn! I will have to add them to my leftovers tomorrow! ;)

  • Todd

    I am currently enjoying the last of this dish (I made it on Sunday). It is becoming difficult to choose my “favorite” dishes from your book because everything is so good. But this one is certainly at the top of the list. I added some jalepeno and serano peppers to give it a little kick.