Whole30 Pad See Ew
Satisfy your cravings for takeout with this healthy and flavorful Whole30 Pad See Ew! This gluten-free and low-carb twist on the beloved Thai classic swaps traditional noodles for tender cauliflower rice noodles, creating a light yet satisfying base. Juicy stir-fried chicken, crisp-tender broccoli and carrots, and fluffy scrambled eggs are coated in a savory coconut aminos sauce infused with sesame oil, fresh ginger, and garlic for an irresistible combination of umami-rich flavors. Quick to prepare in just 40 minutes, this wholesome dish is perfect for busy weeknights and is finished with a bright squeeze of lime and a sprinkle of fresh green onions. Packed with veggies and Whole30-compliant ingredients, this recipe is a guilt-free comfort food that everyone will love.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 0.5 cup coconut aminos
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger
- 3 cloves garlic
- 1 medium carrot
- 2 cups broccoli florets
- 2 large eggs
- 3 stalks green onions
- 8 ounces cauliflower rice noodles
- 1 whole lime
Instructions
Begin by slicing the chicken breast into thin, bite-sized pieces. Set aside.
In a small bowl, mix the coconut aminos and sesame oil to create the sauce. Set aside for later use.
Peel and grate the fresh ginger, and finely chop the garlic cloves.
Peel and julienne the carrot into thin strips.
Bring a pot of water to a boil and add the cauliflower rice noodles. Cook according to the package instructions or until tender, usually about 4-5 minutes. Drain and set aside.
In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat.
Add the sliced chicken to the skillet and stir-fry until the chicken is cooked through and no longer pink, about 5-6 minutes. Remove the chicken and set it aside.
In the same skillet, add another tablespoon of sesame oil. Sauté the ginger and garlic for about 30 seconds until fragrant.
Add the carrots and broccoli florets to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked and then mix them with the vegetables.
Return the cooked chicken to the skillet and pour the coconut aminos mixture over the top. Stir well to combine all ingredients.
Add the drained cauliflower rice noodles to the skillet. Toss everything together until well coated with the sauce.
Slice the green onions and sprinkle them over the dish.
Cut the lime into wedges and serve the dish with lime wedges on the side for squeezing over the top before eating.
Serve immediately and enjoy your Whole30 Pad See Ew!
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 35.2 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 341 mg | 26% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2502 mg | 53% | |
*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.
