Low Carb Pad See Ew
Discover the ultimate guilt-free indulgence with this Low Carb Pad See Ew, a healthier twist on the beloved Thai street food classic. This dish swaps traditional rice noodles for low-carb, keto-friendly shirataki noodles, delivering all the rich, savory flavors you crave without the carb overload. Juicy strips of stir-fried chicken, tender Chinese broccoli, fluffy scrambled eggs, and a luscious blend of dark soy sauce, light soy sauce, and oyster sauce come together to create an umami-packed meal that’s both satisfying and waistline-friendly. Quick to prepare in just 35 minutes, this recipe is perfect for busy weeknights or anyone seeking a flavorful, low-carb dinner option. Serve it hot and savor the balance of smoky, garlicky notes and perfectly seasoned noodles—proof that cutting carbs doesn’t mean cutting deliciousness!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams shirataki noodles
- 250 grams chicken breast
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar substitute
- 3 cloves garlic
- 2 large eggs
- 200 grams Chinese broccoli
- 2 tablespoons vegetable oil
- 0.5 teaspoon white pepper
Directions
Step 1
1. Drain and rinse the shirataki noodles under cold running water. Then, place them in a dry pan over medium heat for 5 minutes to remove excess moisture. Set aside.
Step 2
2. Slice the chicken breast into thin strips. Peel and mince the garlic cloves.
Step 3
3. In a small bowl, combine the dark soy sauce, light soy sauce, oyster sauce, and sugar substitute. Stir to mix well and set aside.
Step 4
4. Wash and chop the Chinese broccoli into 2-inch pieces.
Step 5
5. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant.
Step 6
6. Add the chicken strips to the pan and stir-fry until they are cooked through, about 5 minutes. Remove the chicken and set aside.
Step 7
7. In the same pan, add the remaining tablespoon of oil. Crack the eggs into the pan and let them sit for about 30 seconds, then scramble gently.
Step 8
8. Once the eggs are scrambled, add the prepared shirataki noodles and stir well to combine.
Step 9
9. Add the cooked chicken and Chinese broccoli to the pan and pour over the prepared sauce. Toss everything together and stir-fry for another 3-4 minutes until the vegetables are tender and everything is well-coated with the sauce.
Step 10
10. Sprinkle white pepper over the dish, give it a final stir, and serve hot.
Nutrition Facts
| Serving size | (1055.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 927.7 |
| Total Fat 51.5g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 20.3g | |
| Cholesterol 591mg | 0% |
| Sodium 4746.4mg | 0% |
| Total Carbohydrate 30.9g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 2.6g | |
| Protein 89.3g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 416.6mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 1659.3mg | 0% |
Source of Calories