Happy Presidents Day Weekend and Post-Valentine’s Day!! Welcome to the second Meatless Monday post and deciding to “knock two birds with one stone”, this post will discuss a traditional Thai dish that is usually made with stir fry wide noodles with soy sauce called Pad Cee Eiw. In the attempt to create a vegetable stir fry dish using the ingredients from the Sunday Game Plan posted on SuperBowl weekend, I decided to make it my own. This vegetarian stir fry consists of ingredients that I grew up eating with on my Filipino and Thai dishes.
Almost all Thai menus and noodle dishes in the US have misinterpreted the title of “Pad Cee Eiw”. Pad Cee Eiw is a Thai noodle dish of Chinese origin and are relatively recent additions to the Thai culinary universe. The dish is often made to accommodate Chinese clients and is considered a “street food” dish.
“Pad” in Thai means “stir fry” and “cee eiw” in Thai means “soy sauce”.
This is a very quick dish, but one important thing is to make sure that the wok is very hot. Also, this dish can be gluten free if the sauces used does not contain gluten.
No Carb Pad Cee Eiw
Number of calories provided by My Fitness Pal
1 tbsp olive oil = 120 calories
2 tbsp chopped onions = 8 calories
3 cups (48 tablespoons) kale = 68 calories
1 cup spinach = 7 calories
1 cup broccoli rabe = 9 calories
1 tbsp Healthy Boy Black Soy Sauce = 40 calories
1 tbsp Kikkoman Less Sodium Soy Sauce = 10 calories
1 tbsp Datu Puti Native Vinegar (any vinegar will work) = 0 calories
1 jumbo egg, scrambled = 90 calories
Total cost of fresh ingredients: $5 (broccoli rabe, onions, spinach and kale) and the rest was on my pantry.