Gluten Free Paleo Sweet Potato Noodle Pad See Ew

Total time40 min

Prep time20 min

Cook time20 min

Gluten Free Paleo Sweet Potato Noodle Pad See Ew

Sweet potato ribbons stand in for wheat noodles here, spiralized into wide, flat strands that soak up a savory-sweet sauce built from coconut aminos and a touch of fish sauce. Seared chicken thighs, garlicky Chinese broccoli, and softly scrambled eggs get tossed right into the noodles, so every forkful has that same charred, saucy depth you want from a great stir-fry. The noodles hold their shape and bite even after a few minutes in the hot wok, giving you that satisfying chew without any grain-based pasta in sight. A squeeze of lime and a scatter of cilantro at the end brighten the whole dish and cut through the richness of the sauce. It's a fast, one-wok dinner that comes together in under 30 minutes of active cooking, and it's a genuinely solid pick for a gluten free table.

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Ingredients

4 servings

For the noodles

2 large sweet potatoes (about 1.5 lb total), peeled

For the sauce

¼ cup coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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1 tbsp fish sauce
1 tsp coconut sugar
1 tsp arrowroot starch

For the stir-fry

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp avocado oil, divided
4 cloves garlic, minced
1 bunch chinese broccoli (gai lan), stems sliced ½-inch thick, leaves roughly chopped
3 large eggs, lightly beaten
¼ tsp white pepper
salt, to taste

For serving

lime wedges, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
Spiralize the sweet potatoes into wide, flat noodles using a spiralizer set to the widest ribbon blade, or use a vegetable peeler to shave them into long, wide strips. Pat the noodles dry with paper towels and set aside.
2
In a small bowl, whisk together the coconut aminos, fish sauce, coconut sugar, and arrowroot starch until the starch is fully dissolved. Set the sauce aside.

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