Low Sodium Pad See Ew
Satisfy your cravings for Thai-inspired cuisine with this flavorful and healthier twist on the classic Pad See Ew. Our Low Sodium Pad See Ew combines tender wide rice noodles, juicy chicken breast, and crisp vegetables like baby bok choy and julienned carrots, all tossed in a savory sauce made with low sodium soy sauce and a hint of oyster sauce. The dish is elevated with aromatic minced garlic, scrambled eggs, and a sprinkle of freshly ground black pepper, making it a delicious and balanced meal. Perfect for busy weeknights, this recipe comes together in just 35 minutes and is ideal for serving up to four. Garnished with sliced green onions, this heart-healthy version of the beloved Thai stir-fry delivers bold flavors without excessive sodium. A must-try for those looking to enjoy their favorite Asian dishes guilt-free!
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Recipe Information
Ingredients
- 8 oz wide rice noodles
- 8 oz boneless, skinless chicken breast, thinly sliced
- 2 baby bok choy, chopped
- 2 large eggs
- 1 carrot, julienned
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp white vinegar
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 0.25 tsp freshly ground black pepper
- 2 green onions, sliced
Instructions
Soak the rice noodles in a large bowl of warm water for about 15-20 minutes or until they have softened. Drain well and set aside.
In a small bowl, mix together the low sodium soy sauce, oyster sauce, and white vinegar. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or non-stick pan over medium-high heat. Add the garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the pan and stir-fry for about 3-4 minutes, or until the chicken is cooked through and no longer pink. Transfer the chicken to a plate and set aside.
Add the remaining tablespoon of vegetable oil to the pan. Add the drained rice noodles and pour the sauce mixture over them. Toss the noodles to coat them evenly with the sauce.
Push the noodles to one side of the pan and crack the eggs into the empty side. Scramble the eggs gently, and once they start to set, mix them into the noodles.
Add the baby bok choy and carrot to the pan, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan and sprinkle with freshly ground black pepper. Toss everything together until well combined and heated through.
Remove from heat and garnish with sliced green onions. Serve the Low Sodium Pad See Ew immediately.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2086 mg | 91% | |
| Total Carbohydrate | 122.0 g | 44% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 7.4 g | ||
| Protein | 96.6 g | 193% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1647 mg | 35% | |
*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.
