Description
Just because you are gluten-free, doesn’t mean you need to miss out on Pad See Ew! Try out this Gluten-Free Pad See Ew recipe to get authentic flavors but with gluten-free ingredients!
Ingredients
Scale
Gluten-Free Pad See Ew Sauce
2 tbsp tamari
1 tbsp soy-free soy sauce mixed with 1 tbsp molasses or brown sugar
1 tbsp gluten-free oyster sauce
3 tsp sugar
Stir-Fry Ingredients
3 cups flat, wide rice noodles (dry or fresh)
2 cups or so Chinese broccoli (or broccoli florets/kale)
3 cloves garlic, minced
2 eggs
2 tbsp cooking oil (coconut, avocado, peanut, etc.)
2 chicken breasts, sliced into thin bite-sized pieces (or tofu or pork)
1 tsp white pepper
Optional Toppings
Thai Chili Flakes, to taste
Thai Sriracha, to taste
Instructions
- Make the Gluten-Free Pad See Ew sauce: Mix 2 tablespoons tamari, 1 tablespoon soy-free soy sauce mixed with 1 tablespoon of molasses or brown sugar, 1 tablespoon gluten-free oyster sauce, and 3 tsp sugar in a small bowl or glass measuring cup. You might not use all of it, or you might need to make more depending on how many noodles you end up using.
- Prep the Noodles: If using fresh rice noodles, microwave them in the bag for a few minutes until soft. Gently separate the noodles. If using dry noodles, soak them in room temperature water for around an hour or so. You know they are ready when you can wrap the noodle around your finger easily.
- Prepare the Chinese Broccoli: Peel the stalks, slice them into 2-inch pieces, and keep the stalks separate from the leaves.
- Cook the Garlic and Egg: Heat 2 tbsp of cooking oil in a wok over medium-high heat. Add the 3 minced garlic cloves and stir-fry until it smells amazing. Push the garlic aside, crack in the 2 eggs, and scramble until just set.
- Add the Protein: Turn the heat to high, add the 2 thinly sliced chicken breasts (or your choice of protein), and stir-fry until almost cooked through.
- Cook the Broccoli Stalks: Add the Chinese broccoli stalks and stir-fry for 1-2 minutes until they begin to soften. Once the chicken and broccoli stalks are cooked, take them out and add them to a plate.
- Stir-Fry the Noodles: Add a few tablespoons of oil back to the wok, and then the noodles, and the Gluten Free Pad See Ew Sauce. Stir-fry until the noodles absorb the sauce and have softened.
- Finish with Broccoli Leaves: Add back in the chicken, Chinese broccoli, and now also add in the Chinese broccoli leaves and stir-fry until just wilted. Don’t touch the noodles for about 30 seconds to let them get a smokiness to them. Sprinkle with 1 teaspoon or so of white pepper, mix it up, and turn off the heat.
- Taste and Adjust: Taste and adjust with more sauce or sugar as needed.
- Serve: Plate the noodles, sprinkle with chili flakes or Thai Sriracha sauce to taste if you want, and enjoy!
Notes
Additions and Substitutions
- Rice Noodles Substitute: Bean vermicelli is also a great gluten-free substitute.
- Chicken breast Substitute: Pork, beef, tofu, shrimp, really any protein you want.
- Tamari Substitute: coconut aminos or extra soy free soy sauce
- Soy Free Soy Sauce Substitute: tamari or coconut aminos with 1 tbsp. molasses or brown sugar
- Gluten-Free Oyster Sauce Substitute: Mushroom broth
- Chinese Broccoli Substitute: Regular broccoli, kale, or turnip greens.
Recipe Tips and Tricks
- Cook in Batches: For the best results in any noodle stir-fry, cook your protein first and then take it out before cooking the noodles, and cook no more than two noodle servings in the wok at time. This helps reduce the moisture in the pan that could cause the noodles to clump up.
- Taste as You Go: Be like Thai Hubby’s grandma, and most Thai cooks, add what I suggest, but really taste as you go and adjust seasoning to your preference.
- Prep Time: 15
- Cook Time: 15
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai