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Restaurant Style Gluten Free, Pad Se Ew

A gluten free version of my favorite Thai dish – Enjoy!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Mains
Cuisine Thai
Servings 3

Equipment

  • Wok

Ingredients
  

Sauce

  • 2 tablespoons gluten-free dark soy sauce (Check out my recipe for GF dark soy sauce!)
  • 2 tablespoons oyster sauce
  • 2 teaspoons gluten-free soy sauce/tamari/coconut aminos
  • 3 teaspoons distilled white vinegar OR rice vinegar
  • 1/2 teaspoon red pepper flakes *optional depending on spice preference you can add more, less, or omit
  • 2.5 teaspoons white sugar OR brown sugar
  • 2.5 tablespoons water

Stir Fry

  • 2-3 tablespoons oil
  • 2 cloves of garlic minced OR 1/2 teaspoon garlic powder
  • 1 teaspoon shredded ginger OR ΒΌ teaspoon ginger powder
  • 1-2 cups of broccoli per preference
  • 2 chicken breasts sliced thin – roughly .2-.3 inches. *Note: slicing the chicken slightly frozen makes this easier
  • 1 egg

Noodles

  • 8 oz dried rice noodles – I use thin noodles as traditional Pad Se Ew noodles are hard to come by

Instructions
 

  • Before you begin, have the rice noodles cooking according to packaging.
    Once noodles are finished cooking, rinse with cool water, toss with oil, set aside.
  • In a bowl, mix sliced chicken, garlic, and ginger with 1 teaspoon of corn starch. Let marinate for 5-10 minutes, as you combine sauce ingredients.
  • In a small bowl, combine hot water and sugar.
    When sugar is dissolved, add vinegar, oyster sauce, GF dark soy sauce, and GF soy sauce.
    Mix until well combined.
  • Heat 2 tbsp oil in a wok over medium high heat.
    When hot, salt and pepper chicken according to taste and add to the wok. Cook chicken on one side for 20 seconds, then flip and cook the other side for 20 seconds.
    Stir fry chicken for 1-2 minutes until just done, remove from wok. Set aside.
  • Add broccoli to wok then stir fry for 2 minutes. Remove from wok and add to chicken.
    From the sauce mixture, take two tablespoons and mix in with the chicken and broccoli.
  • Scramble egg in pan and push to the side.
  • Add remaining tablespoon of oil, noodles, and sauce to wok. Toss noodles with sauce, oil, and egg to combine, then allow noodles to caramelize into the sauce for 30-40 seconds.
  • Add chicken and broccoli to the wok. Toss to combine.
Keyword gluten free, rice noodles, thai

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