I have a recipe that I think you’ll really enjoy.

This Paleo Thai Chicken Pad See Ew recipe was contributed by Louise of PaleoMagazine. It is included in The Essential Paleo Cookbook and makes an easy, colorful, and satisfying meal that fits clean-eating preferences. The dish keeps the flavors of classic Thai pad see ew while replacing rice noodles with light cucumber “noodles” for a lower-carb, grain-free alternative. Bon appetit.

___________________________________

Pad see ew (also known as chicken and broccoli stir-fried with flat rice noodles) is one of my favorite Thai dishes and appears on most Thai restaurant menus. At home I prefer to limit white rice and rice noodles, so this version swaps in quick, refreshing cucumber ribbons instead. The result is bright, flavorful, and simple to prepare.

If you love Thai food or just enjoy noodle-style dishes, this recipe delivers the satisfying texture and savory-sweet-tangy balance you expect. It is straightforward enough for weeknights but impressive enough to serve guests. Below you’ll find ingredient details, step-by-step instructions, and a few tips to help you get the best results.

1. Break the broccoli into small florets.
2. Cut the chicken breast into small, thin slices for quick, even cooking.
3. Grate the ginger, mince the garlic, and chop the green onions and cilantro.
4. Heat the coconut oil in a sauté pan over medium heat.
5. Sauté the chicken with the green onions until the chicken is cooked through and starting to brown.
6. Add the broccoli, grated ginger, and tamari (or coconut aminos for AIP). Cover the pan and simmer on medium until the broccoli is tender to your liking, about 5–10 minutes.
7. Use a potato peeler to shave the cucumber into long noodle-like strands. Divide the cucumber noodles between two plates.
8. Add the minced garlic, chopped cilantro, and salt to taste to the sauté pan. Stir briefly to combine, then spoon the chicken and broccoli mixture on top of the cucumber noodles and serve immediately.

Guest Post: Paleo Thai Chicken Pad See Ew

Author: Mariel Lewis · Total Time: 25 mins · Yield: 2 servings

Description

This guest recipe is a clean, easy-to-prepare Thai-inspired dish that keeps the bold flavors of pad see ew while using cucumber ribbons instead of rice noodles. It combines tender chicken, crisp broccoli, fragrant ginger and garlic, and a savory tamari seasoning. The cucumber noodles add freshness and a pleasant, slightly crunchy texture that pairs well with the warm stir-fry.

---

Ingredients

• 1 chicken breast (about 0.5 lb or 250 g), cut into small thin pieces
• 1/4 cup green onion, diced (scallions)
• 1 cup broccoli florets (about 4 oz or 115 g), broken into small florets
• 1 tsp freshly grated ginger
• 1 tbsp (15 ml) tamari sauce (use coconut aminos for AIP)
• 2 garlic cloves, minced
• 1 tbsp cilantro, finely chopped
• 1 tbsp (15 ml) coconut oil, for cooking
• 1 cucumber, peeled into long noodles using a potato peeler
• Salt to taste

---

Instructions

1. Heat 1 tablespoon of coconut oil in a large sauté pan over medium heat. Add the chicken and green onions, and sauté until the chicken is cooked through and slightly browned.
2. Add the broccoli, grated ginger, and tamari sauce to the pan. Cover and cook on medium heat until the broccoli is tender but still bright green, about 5–10 minutes. Stir occasionally so nothing sticks.
3. While the broccoli cooks, peel the cucumber into long wide strands using a potato peeler. Arrange the cucumber noodles on two plates as a base for the stir-fry.
4. Stir the minced garlic and chopped cilantro into the pan, taste and adjust salt if needed. Spoon the chicken and broccoli mixture over the cucumber noodles and serve immediately.

---

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Dinner

PIN ME