Paleo Phat Si Ew.
Can I say that Phat Si Ew (also known as Pad See Ew) is among the 3 best-known dishes in the States ? – Aside from General Tso’s chicken and Italian pizza ?
I simply can’t imagine any foodie who would say no to this salty sweet and umami rich stir-fry noodle goodies.
I am confident that my nearly 30 years of experience eating Thai food in Asia gives me an advantage translating Asian food well when it comes to Paleo-Asian recipes.
The trick to making good Paleo Phat Si Ew actually comes down to timing and the order you place your ingredients in the wok.
Unlike regular noodles, noodles made from zucchini need to be approached in a different order to maintain the texture and flavor of this wonderful dish.
I also prefer to marinate the chicken (or pork) in advance so that the meat will be tender and flavorful as opposed to dry, pale, and unflavorful.
Follow the instructions below and I am confident you’ll find this by far the best Paleo Phat Si Ew recipe you’ve tried.
A delicious way to enjoy Thai Phat Si Ew noodles with Paleo friendly ingredients that are low carb with no added sugar. I highly recommend that you pre-slice and chop all the ingredients before you start cooking so this dish can be done in a fairly quick manner.
- 1 ½ lbs boneless/skinless chicken breast thinly slice to bite-size strips (approx. ⅛ inch thick)
- 2 inch large size zucchini long ribbons (using a julienne peeler)
- 1/2 lb Chinese broccoli leaves coarsely chopped and stems thinly sliced.
- 2 large eggs
- 5 cloves garlic minced
- Sea salt to taste
- Coconut oil for stir-frying
- 2 tbsp olive oil
- 4 cloves garlic grated
- 3 tsp fish sauce alt. mix 3 tsp tamari + 1/2 anchovy fillet
- 2 tsp chilli flakes optional
- 1/3 cup Coconut Aminos
- 1 tbsp ground white pepper
Heat a wok or saute pan over very high heat, add about 2 tbsp olive oil. When the wok is hot, add the marinated chicken and stir-fry until the meat is cooked through. Taste and season with more salt and pepper if desired. Set the cooked meat aside to cool.
*The cooked chicken can be stored in the refrigerator for up to 2 days in advance.
Slice into long ribbons about 1/16-inch thick using a julienne slicer.
MIx well the stir-fry sauce mixture and set aside.
Eggs: Heat a wok over very high heat with 1 tbsp coconut oil. When it begins to smoke lightly, add 2 large eggs. Cook without messing with it until the eggs turn light golden brown at the edges then flip the eggs (if the yolk breaks, no worries). Once it’s done, set them aside for later use.
Add another 2 tbsp of coconut oil to the wok over high heat then add 5 minced garlic cloves and saute for about 10 seconds.
Add Chinese broccoli and stir-fry until the leaves just begin to wilt - about 30 seconds. Season with a pinch of sea salt.
Add previously cooked chicken and Eggs.Use a spatula to stir-fry the meat until it’s heated through and break up the eggs for about 1 min.
Add Zucchini noodles and the Stir-Fry sauce mixture. Keep flipping, stirring, scooping the ingredients for about 1 minute.
Scoop out the ingredients and transfer to a plate. Reduce the remaining liquid in the wok over high heat for another 2 to 3 mins until the sauce is thickened.
Pour the thickened sauce over and serve !