A macro-friendly, delicious Healthy Pad See Ew recipe that comes together in under 20 minutes. Packed with over 40g of protein per serve, this fakeaway dish offers a healthier alternative to it’s takeout version. Indulge in the authentic taste of perfectly stir-fried rice noodles, tender chicken, crisp vegetables, and a savory sauce that will have you reaching for seconds.
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Why you will love this Healthy Pad See Ew Recipe
Pad See Ew is traditionally a healthy dish, however I find the takeout version to be loaded with extra oil, sugar and a lot of noodles. My version is a more balanced and macro-friendly version, which in my opinion, tastes better than the takeout version.
Macros for Healthy Pad See Ew
Per Serve (2):
Calories: 410
Carbohydrates: 38
Protein: 46
Fat: 9
More tasty and healthy Lunch/Dinner Ideas:
Vietnamese Inspired Noodle Bowl with Air fryer Lemongrass Chicken
Single Serve Chilli Prawn Noodles in under 15 minutes
Spicy Peanut Gochujang Noodles with Turkey Mince
Ingredients and Substitutions for Healthy Pad See Ew
Fresh Rice Noodles- I use the Eastern Star Fresh Rice Noodles and chop them to my desired size. Dried Rice Noodles will work fine, try to use the thickest variation you can find.
Raw Chicken Breast- Can use chicken thigh, tofu or shrimp
Egg + Egg white- Can use 2x eggs instead
Veggies of choice- I use chinese Broccoli, but any veggies will work
Garlic- Aromatic, essential
Oil- just a touch, I like to use sesame but olive oil will work fine
White pepper + salt- to season
Sauce:
Dark Soy Sauce- essential for flavour and colour
Low Sodium Soy Sauce- Can sub for normal soy sauce
Oyster Sauce- Essential, can substitute for a mushroom oyster sauce
White vinegar- Can sub for lemon juice, white wine vinegar or even lime juice
Sweetener- I use Natvia zero calorie sweetener, but normal white sugar will work
Garnish:
Green onion
Red Chillies
Tips
- Opt for wide rice noodles: preferably fresh or dried, for an authentic Pad See Ew experience.
- Prep ingredients in advance: Pad See Ew comes together quickly once you start cooking, so it’s essential to have all your ingredients prepped and ready. Slice the protein, chop the vegetables, and have the sauce mixed before heating up the wok or skillet.
- Control the oil: While stir-frying, use a minimal amount of oil or consider using a healthier oil option like olive oil or coconut oil. A little oil goes a long way.
- Don’t overcook the noodles: Cook the rice noodles according to the package instructions (if using dry), but be careful not to overcook them. Overcooked noodles can become mushy and lose their texture. Rinse the noodles with cold water immediately after cooking to stop the cooking process and prevent them from sticking together.
- High heat, quick cooking: Stir-frying Pad See Ew requires high heat and fast cooking to maintain the vibrant colors and crispness of the vegetables. Make sure your wok or pan is hot before adding the ingredients and toss them quickly to prevent them from getting too soft.
- Finish with fresh garnish and lime/lemon: Just before serving, add a handful of fresh garnish like green onion or fresh chillies. Squeeze fresh lime or lemon juice over the dish for a tangy kick that enhances the overall taste.
How to store leftovers
Store leftovers in an airtight container in the fridge for 1-2 days. Reheat in the microwave or in a pan over medium heat.
Healthy Pad See Ew- Over 40g Protein!
Ingredients
- 250 g fresh rice noodles can use 125g dried
- 250 g raw chicken breast sub for other proteins such as raw chicken thigh, shrimp, or tofu
- 1 tsp oil olive, sesame or coconut
- 1 garlic clove
- veggies of choice I use chinese broccoli
- 1 egg whisked
- 1 egg white whisked, sub for a whole egg
- white pepper + salt to taste
Sauce
- 1 tbsp Sweetener zero calorie, or normal white sugar
- 1.5 tbsp Low Sodium Soy Sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp white vinegar rice wine, or lemon/lime juice
Garnish
- green onion
- chopped red chillies in vinegar
- lemon or lime
Instructions
- Heat a wok, large skillet or non-stick pan over medium-high heat. Add a small amount of oil and let it heat up.
- Add the sliced chicken and season with salt, pepper, and white pepper. Stir-fry the chicken until it's almost cooked through
- In the same pan, add a little more oil if needed and add the chopped garlic and the stalks of the Chinese broccoli. Pan-fry them for 1-2 minutes until they become slightly tender.
- Add the Chinese broccoli leaves and stir-fry until they begin to wilt slightly.
- Create a well in the center or side of the pan/wok and add the egg and egg white. Scramble the eggs until they are partially cooked.
- Incorporate the fresh rice noodles or prepared cooked thin rice noodles into the wok. Stir-fry everything together for 1-2 minutes, ensuring that the noodles are coated evenly with the flavors from the pan.
- Pour the sauce over the noodle mixture and continue stirring, making sure that all the ingredients are well coated with the sauce. Toss everything together gently to combine.
- Garnish the Pad See Ew with some chopped chili in vinegar, green onion and a lemon/lime wedge for an added kick of heat and freshness.
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