Thai-Inspired Chicken Pad See Ew with Wide Zucchini Noodles | TOM TO TABLE

wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic sweetener.

Soak wide rice noodles in warm water for 30 minutes until softened.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 30 seconds.

Add protein of choice and cook until browned, about 3-4 minutes.

Push protein to one side of the skillet and crack an egg into the empty space.

Scramble the egg until just set, then mix with the protein.

Add the soaked noodles to the skillet, tossing to combine with the egg and protein.

Pour in soy sauce and dark soy sauce, stirring to coat the noodles evenly.

Add sugar and mix well until dissolved.

Add broccoli and carrots, cooking until tender, about 2-3 minutes.

Stir in bean sprouts and green onions, cooking for an additional minute.

Season with white pepper to taste and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens