Paleo Perfection: Pad See Ew With Light Zucchini Noodles

Pad See Ew With Light Zucchini Noodles

PaleoHacks [1]

Tools:
Small bowl
Vegetable peeler
Large skillet

Tips:

If you can’t find Chinese broccoli, use chopped kale [2] instead.
You can switch out the chicken for pork or beef, or you can omit the meat for a vegetarian option.

For the Pad See Ew:
1 1/2 pounds chicken breast, sliced into 1-inch thick strips
2 tablespoons coconut oil
1/4 cup fish sauce
4 garlic cloves, minced
3 medium zucchini
1/2 pound Chinese broccoli
2 large eggs, beaten
3 garlic cloves, minced

For the Stir-fry Sauce:
1/4 cup coconut aminos
2 tablespoons fish sauce
3 tablespoons water

Whisk together the coconut oil, fish sauce and minced garlic. Marinade the chicken in the mixture for at least 30 minutes.
While the chicken is marinating, use a vegetable peeler to slice the zucchini into thin, wide ribbons.
Wash and cut the Chinese broccoli into small pieces, removing the stem.
To make the stir-fry sauce, mix the coconut aminos, fish sauce, and water in a small bowl. Set aside.
Heat up a large skillet over medium heat and cook the marinated chicken strips until they are cooked through, then set aside.
In the same skillet, pour in the beaten eggs and scramble them slightly until just cooked. Set aside.
Add a bit of coconut oil to the skillet and cook the garlic and Chinese broccoli until the vegetables are just wilted.
Return the scrambled eggs and chicken strips to the skillet. Add the zucchini ribbons and stir-fry sauce. Use a wooden spoon to stir for one minute. Transfer to a plate and serve!