Ingredients
Sauce
2T dark soy sauce (51c, 4.7k, 7.8p, .8f and 5274mg sodium)
2T oyster sauce (18.4c, 4k, .5p, .1f and 984mg sodium)
2T light. soy sauce (16.8c, 1.6k, 2.6p, .3f and 2178mg sodium)
2T white rice seasoned vinegar (90c, 312k, 0p, 0f and 1320mg sodium)
2t sugar (32c, 8.4k, 0p, 0f)
2T water
Noodles
14oz dried Thailand rice stick noodles (1360c, 187.9k, 32p, 8f)
StirFry
3T peanut oil total (357c, 0k, 0p, 0f)
2 minced garlic (9c, 2k, .4p, .1f)
4 sliced boneless skinless chicken thighs (1112c, .5k, 12.4p, 0f)
pinch salt
1 large egg (72c, .4k, 6.3p, 0f)
9 bundles of baby bok choy (180c, 27k, 24.3p, 15.3f)
Dish totals 3298.2c, 548.5k, 86.3p, 24.6f, at least 9756mg
6 Serving
Per serving 549.7c, 91.41k, 14.38p, 4.1f
Nutrition from Nutritionix
Directions
First gather everything you need, set up a meat and veggie station. You want everything prepped and at hand since the process goes fast once it starts.
2) Sauce: mix ingredients and whisk until sugar is dissolved. Set aside until needed. (For gluten free use 4T tamari instead of soy sauces.)
3) Chop the very ends off the bok choy so you are left with individual leaves. Then chop the white stems into one pile and chop the greens into another pile, all mouth-sized pieces. Mince the garlic.
4) Chicken thighs should be chopped into mouth-sized pieces and salted before you cook.
4) Noodles: Prepare according to packet directions and drain ready to cook in the wok.
5) Heat 1T oil in a wok (or skillet) over high heat. Add minced garlic and chicken, and cook until meat turns white. Add the Bok Choy stems, cook until chicken is almost cooked through. Add the leaves and cook until just wilted. Push everything to one side, crack and egg in the wok (or skillet) and scramble, then combine.
6) Remove everything into a bowl, scrape wok clean and return wok to stove. Heat 2T oil over high heat and add the drained cooked noodles and sauce. Toss a few times to mix and carmalize the edges of the noodles so they turn brown. Add chicken and bok choy back in, toss, and serve.
[x] Flexitarian + Omnivore
[O] Weight Maint
[O] Keto
[O] Mediterranean
[O] Lectin Avoidance: soy, peanut oil
[O] Oxalate Avoidance: miso
[O] Purine Avoidance: fish sauce
[x] Allergies: SOY, PEANUT, FISH
— with changes —
[x] Vegetarian + Pescatarian: replace chicken with Hodo Harissa Tofu Cubes
[x] Vegan: use vegetarian “oyster” sauce, replace chicken with Hodo Harissa Tofu cubes
[x] Gluten free: replace soy sauce with 4T GF tamari
Comment
Pad See Ew means “stir fried soy sauce noodles” and is an extremely popular Thai street food. This dish has a sweet-savory-sour flavor that cannot be beat.
Noodles: It is made with Sen Yai wide rice stick noodles, but I could only find thinner ones and they did just fine.
Protein: Can be made with sliced flank steak, tofu, chicken breasts, really almost anything.
Veggie: Again just about any bok choy, broccoli with shiitake mushrooms, chinese broccoli, bean sprouts, eggplant, etc.
Can be stored in fridge for a few days and reheated in microwave.