This egg free Pad See Ew recipe is a great option for healthy dinner noodles. A savory combination of salty and sweet, this simple recipe uses a soy based sauce and a hint of sugar. White meat chicken such as a breast or tenderloin can be added for extra protein.
Do you find yourself constantly making the same thing over and over again? Uh hem, spaghetti. Are you looking for a healthy dinner idea that is easy and tastes great? No weird or complicated ingredients. The vegetables are also common but with impactful nutrition: carrot ribbons and fresh spinach. This means you can find them at just about any local grocery store.
This recipe is naturally dairy free, nut free, egg free, and can be modified to be vegetarian, and gluten free.
The only thing you might not have on hand, would be the noodles. Wu-mu dry noodles, which can be found at most Asian markets. Find whatever is most similar at your local grocery store, even a flat rice noodle/ pad Thai noodle would be fine. Just aim for something relatively thick, flat and wide.
This variation of pad see ew is of course made without eggs (hi, welcome to an egg free blog), but if you do not suffer from any egg allergies then feel free to scramble an egg in the step with the carrots and garlic.
Here are some other dietary notes:
- Gluten free option: Leave out the noodles entirely, and triple the carrot quantity. Carrot ribbons are a fantastic choice of a healthy dinner noodle replacement. Check your soy sauce, some contain wheat, if so use coconut aminos or another gluten free soy sauce.
- Vegetarian option: Leave the chicken out entirely, or replace with firm tofu
- Vegetables: You can add whatever you have on hand, but I recommend carrot ribbons and a bright green vegetable such as spinach or kale. Or both.
- Noodles: I use wu-mu but there are a variety of Asian noodles made with wheat flour, water and salt that will have similar effect.
Why not replace your next spaghetti night for these healthy dinner noodles! I see you all out there, eating THOSE noodles at least twice a week! Change it up, and add some major color to your diet.
How to achieve healthy dinner noodles: egg free pad see ew
Prep work: Peel carrots along the length, creating ‘ribbons’; Dice garlic or use a garlic press; Dice chicken into 1-2 inch pieces then, while noodles are cooking marinate chicken in 1 teaspoon soy sauce, sprinkle of salt, dash of pepper.
Warning— raw chicken photo haha
Cook noodles as per package instructions, remove from heat, drain, and cool with cold water. Leave in cold water in pot. Set aside.
Heat a medium-large skillet or wok over medium high heat, add 2 teaspoons avocado oil. Add your diced chicken and cook until internal temperature is at least 165℉ (cooked through/no longer pink), remove to a small bowl and set aside.
Add garlic and carrot ribbons to the same wok, adding a dash of oil if necessary. Cook for about a minute, until fragrant. Drain noodles, and add to wok, mixing into the garlic and carrots until incorporated. I use tongs for ease.
Add 1 tablespoon of dark soy sauce, 1½ tablespoons regular soy sauce, and 1-2 tablespoons of sugar depending on preferred sweetness level, mixing into the noodle mixture until noodles are evenly coated. Add the chicken back into the wok, stir in.
Stir in the spinach. Spinach will cook very quickly in the heat. Option to add 1 tablespoon of water if the sauce seems too dry.
Serve immediately
Things that helped in the kitchen for this recipe, and can help you too:
Y Peeler– This has been my favorite for years, it is still sharp as ever and the handle is large and ergonomic (rave review from me!) just be careful because it is truly sharp. Duh. (Amazon)
flat bottomed wok– I know the only time you want to have a flat bottom is when its a type of pan.
Wu mu dry noodles- delicious for this recipe, and many other Asian noodle meals such as beef noodle soup.
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Healthy dinner noodles: Egg Free Pad See Ew
Ingredients
- 2 cups carrot ribbons approximately 4 medium carrots
- 7 cloves garlic diced finely or put through garlic press
- 3/4 lb Diced chicken tenderloin or about 2 chicken breasts marinated in 1 teaspoon soy sauce, dash of salt and pepper while noodles cook.
- 266 g Wu mu dry noodles about a fistful
- 2 teaspoons Avocado oil or other neutral oil
- 2 cups fresh spinach
- 1 tablespoon dark soy sauce
- 1½ tablespoons regular soy sauce
- 1-2 tablespoons granulated sugar
- 1 tablespoon water if needed
Instructions
- Prep work: Peel carrots along the length, creating ‘ribbons’; Dice garlic finely or use a garlic press; Dice chicken into 1-2 inch pieces then. While noodles are cooking marinate chicken in 1 teaspoon soy sauce, sprinkle of salt, dash of pepper.
- Cook noodles as per package instructions, remove from heat, drain, and cool with cold water. Leave in cold water in pot. Set aside.
- Heat a medium-large skillet or wok over medium high heat, add 2 teaspoons avocado oil. Add your diced chicken and cook until internal temperature is at least 165℉ (cooked through/no longer pink), remove to a small bowl and set aside.
- Add garlic and carrot ribbons to the same wok, adding a dash of oil if necessary. Cook for about a minute, until fragrant. Drain noodles, and add to wok, mixing into the garlic and carrots until incorporated. I use tongs for ease.
- Add 1 tablespoon of dark soy sauce, 1½ tablespoons regular soy sauce, and 1-2 tablespoons of sugar depending on preferred sweetness level, mixing into the noodle mixture until noodles are evenly coated. Add the chicken back into the wok, stir in. Stir in the spinach. Option to add 1 tablespoon of water if the sauce seems too dry.
- Serve immediately
Notes
- Gluten free option: Leave out the noodles entirely, and triple the carrot quantity. Carrot ribbons are a fantastic choice of a healthy dinner noodle replacement. Check your soy sauce, some contain wheat, if so use coconut aminos or another gluten free soy sauce.
- Vegetarian option: Leave the chicken out entirely, or replace with firm tofu
- Vegetables: You can add whatever you have on hand, but I recommend carrot ribbons and a bright green vegetable such as spinach or kale. Or both.
- Noodles: I use wu-mu but there are a variety of Asian noodles made with wheat flour, water and salt that will have similar effect.
