Whole30 Pad See Ew

Transform your mealtime with this vibrant and wholesome Whole30 Pad See Ew, a delightful twist on the classic Thai stir-fry! This recipe swaps traditional rice noodles for cauliflower rice noodles, creating a low-carb, gluten-free option that doesn’t skimp on flavor. Marinated chicken breast, fresh broccoli, crisp carrots, and scrambled eggs are stir-fried in a rich, umami-packed coconut aminos sauce, balanced with aromatic ginger and garlic. Garnished with fresh green onions and a squeeze of lime, this healthy Pad See Ew is ready in just 40 minutes and perfect for a family-friendly, Whole30-approved dinner. With its fresh ingredients and irresistible flavors, this dish proves that eating clean can still be incredibly satisfying!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 0.5 cup coconut aminos
• 2 tablespoons sesame oil
• 1 tablespoon fresh ginger
• 3 cloves garlic
• 1 medium carrot
• 2 cups broccoli florets
• 2 large eggs
• 3 stalks green onions
• 8 ounces cauliflower rice noodles
• 1 whole lime

Directions

Step 1

Begin by slicing the chicken breast into thin, bite-sized pieces. Set aside.

Step 2

In a small bowl, mix the coconut aminos and sesame oil to create the sauce. Set aside for later use.

Step 3

Peel and grate the fresh ginger, and finely chop the garlic cloves.

Step 4

Peel and julienne the carrot into thin strips.

Step 5

Bring a pot of water to a boil and add the cauliflower rice noodles. Cook according to the package instructions or until tender, usually about 4-5 minutes. Drain and set aside.

Step 6

In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat.

Step 7

Add the sliced chicken to the skillet and stir-fry until the chicken is cooked through and no longer pink, about 5-6 minutes. Remove the chicken and set it aside.

Step 8

In the same skillet, add another tablespoon of sesame oil. Sauté the ginger and garlic for about 30 seconds until fragrant.

Step 9

Add the carrots and broccoli florets to the skillet. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.

Step 10

Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until cooked and then mix them with the vegetables.

Step 11

Return the cooked chicken to the skillet and pour the coconut aminos mixture over the top. Stir well to combine all ingredients.

Step 12

Add the drained cauliflower rice noodles to the skillet. Toss everything together until well coated with the sauce.

Step 13

Slice the green onions and sprinkle them over the dish.

Step 14

Cut the lime into wedges and serve the dish with lime wedges on the side for squeezing over the top before eating.

Step 15

Serve immediately and enjoy your Whole30 Pad See Ew!

Nutrition Facts

Serving size	(1296.9g)

Amount per serving	% Daily Value*
Calories	1337.0

Total Fat 54.8g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 14.0g
Cholesterol 762.1mg	0%
Sodium 3926.0mg	0%
Total Carbohydrate 63.3g	0%
Dietary Fiber 14.1g	0%
Total Sugars 35.2g
Protein 153.0g	0%

Vitamin D 82IU	0%
Calcium 340.6mg	0%
Iron 7.8mg	0%
Potassium 2502.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 45.1%

Carbs: 18.6%