As most of you know, I recently started yet another Whole30. I believe this is my seventh?! I’ve been given some grief by friends and family about this. In my opinion, to each their own. If I want to occasionally cut crap out of my life, that’s my own decision. I’m always open and ready to talk about my food intolerances and allergies. It just drives me crazy when people talk behind my back about my eating habits, like I can or cannot control what my body hates.
That being said – one of my new life rules (when I am not on a Whole30) is that if I cannot recreate it, I can cheat with it. Meaning, if I cannot make something in my kitchen that closely resembles whatever it is that I am craving (sans the gluten, sugar, dairy and crap) then I can consider cheating with it. Cheating while knowing all of the consequences and how incredibly ill I will feel. Surprisingly, I have been able to recreate almost everything I put my mind to… like Whole30 compliant Hot Wings!
One of the dishes I miss the most from my “past life” is a Thai dish called Pad See Ew. Traditionally it’s made with rice noodles and soy sauce. I’ve found that my body can handle some rice noodles, but why try to make this dish Whole30 Compliant? So I did.
Guys, this dish is totally YUM! It’s not quite Pad See Ew but it’s still a great dish. I’m lovingly calling it “Pad See Zoo.” Get it, Zoodle?! I will admit, the first time I made this, the night our house had a last minute showing and totally messed up my blog-cooking plans, it was much better. I’m not 100% positive what was different this time, other than the fact that I made it a lot less spicy so the husband would eat it. (When we have kids, they better join me on this spicy train. I just can’t handle cooking plain, spice-less food.) Now that I have discovered coconut aminos, I could happily live off of Whole30 compliant asian-inspired food!
Look delicious? Wanna give it a shot? I really hate to say that this is a recipe because this was one of those paleo projects that I just kind of winged. Use this “recipe” but feel free to add more seasonings to suit your tastebuds.
- ¼ Cup of Vegetable Broth
- ½ Cup of Coconut Aminos
- ⅔ Can of Heavy Coconut Cream
- 1 Clove of Garlic
- 1 Pound of Chicken (cut into cubes or bite size pieces)
- 3 Eggs
- 12 Ounces of Broccoli Florets
- 1½ Medium - Large Zucchini
- Coconut Oil
- Garlic Powder
- Onion Powder
- Red Pepper Flakes
- In your wok or large skillet, mix the veggie broth, coconut aminos, garlic clove and heavy coconut cream. Leave this on a low heat, stirring occasionally.
- Steam your broccoli. (I steamed mine in the microwave while I was cooking the chicken on the stove but steam it however you prefer)
- Season your chicken with the garlic powder, onion powder, salt and red pepper flakes. Use desired amount of each. For example, if my hubby is eating, I will not use the red pepper flakes. Cook the chicken on the stove with a spoonful of coconut oil.
- While the chicken is cooking, use a veggie peeler to "peel" the entire zucchini. I use this instead of my zoodler for this dish because I wanted them thin and not spiral.
- Add the "noodles" (the zucchini) to the sauce in your wok. Once the chicken is cooked and broccoli is steamed, add them to the wok as well. Mix everything so that the sauce is thoroughly covering all ingredients.
- Now you need to fry a few eggs. I used three because I really love the texture that the egg brings to this dish. I used the same skillet the chicken was cooked in. With a little bit of coconut oil in the pan, fry up your eggs and then cut them into bite sized pieces.
- Add the eggs to your wok with all other ingredients.
- The longer the "zoodles" are in the wok, the slimier they will get. I like mine pretty slimy because, IMO, it makes it feel more like the original pad see ew dish.
- Allow everything to mix together. Make sure your sauce is covering all ingredients. Serve hot.
So what do you think? Doable? I loved this sauce concoction. The “soy sauce” flavor from the coconut aminos mixed with the sweetness of the heavy coconut cream makes it a hit. Now I’m trying to think of a few more dishes that this creamy “asian” sauce would pair well with.
Let me stress one more time that this is not authentic in anyway to the traditional thai Pad See Ew. But it’s as close as you will probably get while a eating healthy, Whole30 compliant, Paleo dinner.
#paleo // #glutenfree // #dairyfree // #sugarfree // #soyfree // #crapfree