Recipe: Pad See Ew sans noodles… but I promise you won’t miss them!

I’ve seen it called Pud See Ew and Pad See Ew, but either way, it is one of my all-time favorite Thai dishes. If you’ve never had it, it is a noodle dish made with a meat of your choice (I prefer chicken), egg, broccoli, carrot, and a sweet sauce. It is rather simple but full of flavor.

In an effort to eat less starchy carbs and gluten (no I’m not gluten free, just trying something… haha), I made my own take on this dish sans noodles. I’m not even going to lie, this may be my favorite “thrown together” meals I’ve ever made. It is delicious and actually quite quick and easy! In fact, it is all made in one pot! Because the dish is traditionally a bit sweet, carrots are a perfect noodle substitute as they have a sweetness to them… and you can avoid additional carbs and gluten!

This is a recipe for just one person (I frequently make myself dinner and then make Haroon’s dinner when he gets off work), but it is very easily doubled or tripled.

Recipe (for one):

  • 1/4 lb diced skinless chicken breast
  • 2 room temperature whole eggs
  • 1.5 tbsp coconut oil
  • 2 tbsp coconut aminos
  • 1 tsp chili garlic sauce
  • pinch or 2 salt
  • 1/2 tsp black pepper
  • 1/2 tbsp minced garlic
  • handful carrot ribbons
  • 1 cup broccoli
  • green onions to garnish

Cooking Instructions:

In a pot on medium-high heat, add the coconut oil. Once it has fully melted, add in the garlic. Let cook briefly until the garlic begins to brown. Add in chicken with pepper and salt. Cover and stir occasionally until all sides of the chicken are cooked. Next add in the broccoli, cover and let sit for a minute or so. Then mix in the coconut aminos and chili garlic sauce. Once ingredients are covered in sauce, let cook for a minute or two, covered. Then move chicken and veggies to the side of pot and break eggs into the “open” side. Begin to scramble and once the eggs start to look fairly cooked, add in the carrot ribbons. Stir and continue cooking for another minute or so. Put contents into a wide mouthed bowl or large plate and garnish with fresh green onions. Enjoy!

Tips:

  • I don’t like the carrots to get too soft, but if you want them to be closer to the consistency of real noodles, just add them in when you add the eggs to the pot. 
  • If you’d like additional sweetness, add more coconut aminos once the dish is done cooking; for more spice, add more garlic chili sauce when dish is done cooking.
  • Room temperature eggs cook quicker and seem to mix in better, but if you forgot to let them sit out, there’s no problem in adding cold eggs.
  • This dish is gluten and soy free if you use coconut aminos.
  • The garlic can be freshly minced or out of a jar… whichever you have on hand will do.
  • If you don’t love broccoli, broccolini is a great substitute as it is more tender and has a more mild and sweeter flavor.
  • Use a vegetable peeler to make carrot ribbons. It is super easy and they’re very fresh that way.

If you try out my recipe, let me know how it came together! And don’t be afraid to make changes… experimenting in the kitchen is always fun.

P.S. Please ignore my messy plating job… I like to cook… I’m not a fancy chef haha.

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