Gluten-Free Pad See Ew
Elevate your weeknight dinner routine with this irresistible Gluten-Free Pad See Ew recipe, a savory Thai-inspired noodle dish that's perfect for those avoiding gluten without compromising on flavor. Featuring tender chicken strips, crisp broccoli florets, and colorful julienned carrots stir-fried alongside silky gluten-free wide rice noodles, this dish delivers a medley of textures and tastes in every bite. A rich and balanced sauce made with gluten-free tamari, dark soy sauce, oyster sauce, and a hint of white pepper ties the flavors together beautifully, creating a perfect harmony of umami goodness. Ready in just 35 minutes, this hearty, restaurant-style meal is easy to prepare and ideal for serving fresh out of the skillet for maximum flavor. Whether you're accommodating dietary restrictions or simply craving authentic Thai comfort food, this Gluten-Free Pad See Ew is your answer to a satisfying homemade meal.
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Recipe Information
Ingredients
- 250 grams gluten-free wide rice noodles
- 300 grams chicken breast
- 150 grams broccoli florets
- 1 large carrots, julienned
- 2 large egg
- 3 cloves garlic, minced
- 4 tablespoons tamari (gluten-free soy sauce)
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 0.5 teaspoons white pepper
- 2 teaspoons sugar
- 3 tablespoons vegetable oil
- 4 tablespoons water
Instructions
Soak the gluten-free rice noodles in warm water for 30 minutes or until they are softened, then drain and set aside.
Slice the chicken breast into thin strips and set aside.
In a small bowl, mix together the tamari, dark soy sauce, oyster sauce, white pepper, sugar, and water to create the sauce. Stir until the sugar completely dissolves.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the sliced chicken to the skillet and stir-fry until it's nearly cooked through, about 4-5 minutes.
Push the chicken to one side of the skillet and add the remaining tablespoon of oil.
Crack the eggs into the pan and scramble them until they are just set.
Add the broccoli florets and julienned carrots to the skillet and stir-fry for another 2 minutes until they start to get tender.
Add the softened noodles into the skillet, then pour the sauce mixture over the noodles and stir everything together until the noodles are well-coated and heated through, about 2-3 minutes.
Ensure the chicken is thoroughly cooked and the vegetables and noodles are tender.
Serve immediately, garnished with additional white pepper if desired.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 30.6 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 8136 mg | 354% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.2 g | ||
| Protein | 122.4 g | 245% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1729 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
