Low Sodium Pad See Ew
Satisfy your craving for delicious Thai cuisine with this Low Sodium Pad See Ew, a healthier twist on the beloved takeout classic. Packed with tender wide rice noodles, perfectly seasoned slices of chicken, and crisp, vibrant veggies like baby bok choy and carrots, this dish offers bold flavors while keeping the sodium content in check. A light sauce made with low-sodium soy sauce, a hint of oyster sauce, and a splash of white vinegar ensures all the umami-packed goodness without overwhelming saltiness. Ready in just 35 minutes, this recipe is both quick and family-friendly, making it an ideal weeknight dinner option. Garnished with fresh green onions and infused with fragrant garlic, this homemade Pad See Ew lets you enjoy authentic Thai flavors guilt-free.
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Ingredients
- 8 oz wide rice noodles
- 8 oz boneless, skinless chicken breast, thinly sliced
- 2 baby bok choy, chopped
- 2 large eggs
- 1 carrot, julienned
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp white vinegar
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 0.25 tsp freshly ground black pepper
- 2 green onions, sliced
Directions
Step 1
Soak the rice noodles in a large bowl of warm water for about 15-20 minutes or until they have softened. Drain well and set aside.
Step 2
In a small bowl, mix together the low sodium soy sauce, oyster sauce, and white vinegar. Set the sauce aside.
Step 3
Heat 1 tablespoon of vegetable oil in a large wok or non-stick pan over medium-high heat. Add the garlic and stir-fry for about 30 seconds until fragrant.
Step 4
Add the sliced chicken to the pan and stir-fry for about 3-4 minutes, or until the chicken is cooked through and no longer pink. Transfer the chicken to a plate and set aside.
Step 5
Add the remaining tablespoon of vegetable oil to the pan. Add the drained rice noodles and pour the sauce mixture over them. Toss the noodles to coat them evenly with the sauce.
Step 6
Push the noodles to one side of the pan and crack the eggs into the empty side. Scramble the eggs gently, and once they start to set, mix them into the noodles.
Step 7
Add the baby bok choy and carrot to the pan, stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
Step 8
Return the cooked chicken to the pan and sprinkle with freshly ground black pepper. Toss everything together until well combined and heated through.
Step 9
Remove from heat and garnish with sliced green onions. Serve the Low Sodium Pad See Ew immediately.
Nutrition Facts
| Serving size | (911.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1280.3 |
| Total Fat 45.8g | 0% |
| Saturated Fat 9.3g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 564.8mg | 0% |
| Sodium 2086.2mg | 0% |
| Total Carbohydrate 122.0g | 0% |
| Dietary Fiber 9.3g | 0% |
| Total Sugars 7.4g | |
| Protein 96.6g | 0% |
| Vitamin D 82.3IU | 0% |
| Calcium 334.2mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1647.3mg | 0% |
Source of Calories