Paleo Pad See Ew
Low carb, healthy, and gluten-free Paleo Pad See Ew aka Paleo Phat Si Ew noodles with golden crispy fried eggs and savory juicy chicken in sweet savory sauce. Follow the steps to make this delicious noodle bowl yours!
Low carb, healthy, and gluten-free Paleo Pad See Ew aka Paleo Phat Si Ew noodles with golden crispy fried eggs and savory juicy chicken in sweet savory sauce. Follow the steps to make this delicious noodle bowl yours!
- 2 tbsp olive oil
- 2 tbsp coconut aminos
- 1 tsp grated ginger
- 2 tsp fish sauce
- 1.25 lbs chicken breasts (sliced to thin pieces like sashim 45 degree angle)
- 1 large fat shape zucchini (or 2 medium size ones)
- â½ to â¾ lb broccolini (or chinese broccoli sliced diagonal angle, halve thick stems in half)
- 2-3 large eggs
- 2 large garlic cloves (minced)
- 3-4 chinese whole dried red chilies (optional)
- cooking fat of your choice (avocado oil coconut oil)
- 2 large garlic cloves (grated or crushed)
- 3 tsp fish sauce
- â¾ to 1 tbsp arrowroot/sweet potato powder
- â…›-â¼ tsp red chili pepper flakes (optional)
- pinch of white pepper (optional)
- Carbohydrate 0.36185 g
- Cholesterol 0 mg
- Fat 1.69200000072367 g
- Fiber 0.01 g
- Protein 0.3886 g
- Saturated Fat 0.234250000099924 g
- Serving Size 1 1 people (151g)
- Sodium 579.098750000014 mg
- Sugar 0.35185 g
- Trans Fat 0.0470425000195973 g
- Calories 18 calories
Step-by-step
- Chicken: Slice chicken breasts (in 45 degree angle) to thin pieces - think sashimi thin slices. Marinate chicken with ingredients under “chicken marinade”. Set aside for 15-20 mins. Best overnight.
- In the meantime, slice zucchini with mandolin or julienne slicer to make wide zucchini noodles. Prepare 2 large minced garlic cloves and “stir-fry sauce”.
- Fried eggs: Preheat a large skillet over medium-high heat, when hot, add 2 tbsp avocado oil. Make sunnyside up fried eggs. Try to keep the yolk soft and runny while the bottom side that touches the skillet is in golden crispy brown color. The eggs will be more tasty this way. Set aside.
- Pan-fry chicken: Use the same skillet and preheat over medium-high heat. When hot, add 2 tbsp coconut oil. Add marinaded chicken and pan fry the chicken pieces in one single layer.* Do this in batches if need be. Pan-fry until the chicken is in golden brown color and set aside.
- Assemble: Preheat a large skillet or wok over over medium-high heat. When hot, lower the heat to medium. Add 2 tbsp avocado or coconut oi. Add minced garlic and whole dried red chili. Season with a small pinch of salt and saute until fragrant (about 5-6 seconds). Add sliced broccolini. Keep sauteing for about 1 minute and season with a small pinch of salt. Add cooked chicken and eggs back to the wok. Keep sauteing and use a spatula to break up the eggs to smaller pieces (i.e. broken eggs). Add zucchini noodles. Keep stir-frying and scooping until the zucchini noodles turn slightly softer (more bendable. About 1 min). Add stir-fry sauce. Give a quick toss and serve hot and immediately.
The ingredient list fails to reveal how much moisture zucchini yields under high heat. While traditional wide rice noodles absorb cooking liquids readily, squash noodles release water continuously during rapid stir-frying, threatening to steam rather than sear the contents. Slicing the zucchini on a mandoline yields uniform ribbons that hold their shape better than a standard box grater, but pressing those raw ribbons between dry kitchen towels for fifteen minutes before cooking remains the most effective defense against a watery wok.
Mastering the Wok Sequence
High-heat stir-frying demands precise timing. When browning the sliced chicken breasts, arrange them in a single layer at a 45-degree angle in a preheated skillet over medium-high heat. Overcrowding drops the pan temperature below 350 degrees Fahrenheit, causing the meat to steam instead of developing the required golden-brown crust. Cook the poultry in batches if necessary, reserving the juices in a small bowl to add back during the final assembly phase. Fry the eggs next, aiming for a soft, runny yolk paired with a caramelized bottom edge that contrasts sharply with the tender broccolini stems. Toss everything together rapidly at the end, adding the sauce only in the final sixty seconds to prevent the arrowroot powder from scorching against the hot metal.
- If the wok begins pooling liquid after adding the zucchini, tilt the pan and spoon out the excess water immediately before tossing with the sauce.
- Should the coconut aminos taste too sweet, adjust the balance by adding an extra half-teaspoon of fish sauce to compensate for the lack of traditional dark soy sauce.
- Keep the garlic moving constantly during the initial five-second sauté to prevent bitter black charring on the edges.
