Have you ever noticed that some Asian dishes are just fun to order based on their name alone? Beef chow fun, bibimbap, chow mein. As you probably can tell by the huge number of Asian entrees on here, I have a fondness for Chinese, Japanese, Thai and Korean dishes. I don’t think I’ve ever had one that I haven’t liked.
One of my favorites to order when at a Thai restaurant is Pad See Ew which is some kind of stir fried protein mixed with veggies, soy sauce and rice noodles. It’s not entirely unhealthy depending on how much oil they use and how many noodles are involved. Most times an overabundance of both brings the calories up in the range of more than one entree.
The other day at lunch, I did my own version without the added fat and noodles. I used spiralized carrots instead to give the rice noodle texture but with the benefits of veggies. It turned out really well and the leftovers reheated perfectly too.
Chicken Pad See Ew
- 4 cups broccoli (about 350g)
- 2 tsp minced garlic
- 4 large carrots (about 240g)
- 12 oz grilled chicken breast
- 1/4 cup low sodium soy sauce
- 2 large eggs
- Sriracha or Thai chili sauce, to taste
Cut your broccoli into small florets or used thawed frozen broccoli florets instead. Use a spiralizer to slice your carrots into ribbons or use a veggie peeler to slice the ribbons. Cut your grilled chicken into bite sized pieces and set the chicken aside for a bit.
Heat a wok or large skillet over medium high heat and add the broccoli. Saute for about 2 minutes. Add about 1/4 cut of water and continue stir frying the broccoli until it is lightly steamed. Add the carrots and garlic along with another 1/4 cup of water and stir fry until the carrots are softened and the broccoli is tendercrisp.
Add the chicken and soy sauce and cook for 1 – 2 minutes until the chicken is warmed. Push the chicken and veggies to one side. Crack and add the two eggs in the empty side of the pan, and use a fork or spatula to scramble cook the eggs. Once the eggs are done, mix the eggs and the veggies together and remove from heat.
Divide evenly onto 4 plates and serve with the sriracha or chili sauce to add a little spice.
Makes 4 servings at approximately 185 calories – 23g protein, 13g carbs, and 5g fat.
If you prefer, you can use oil or non-stick spray to stir fry your veggies. I like using the water trick because it helps to steam cook the veggies without the oil and keep them from burning. You can play with the veggies in this recipe and use snow peas, green beans, bok choy, onions, spinach, or any other stir fry veggies you like.
One of the best things about this dish? You get to tell The Kid to behave because pad see ew. LOL. Yes, I really did that. 😉