Fructose Free Vegetable Pad See Ew
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Learn more →Ingredients
4 servings
For the noodles
- 12 oz wide dried rice noodles
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp maple syrup
- 1 tsp rice vinegar
For the stir-fry
- 3 tbsp avocado oil, divided
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups broccoli florets, cut into bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 2 heads baby bok choy, halved lengthwise
- 1 large carrot, julienned or thinly sliced
- 4 large eggs
- 3 scallions, thinly sliced (green tops only)
- ¼ tsp white pepper
- salt, to taste
For serving
- lime wedges, for serving (optional)
- fresh cilantro leaves, for serving (optional)
Instructions
- 1
Place the rice noodles in a large bowl and cover with boiling water. Soak for 8–10 minutes, until pliable and just barely tender but still with some resistance — they will finish cooking in the wok. Drain and toss with 1 tsp of the avocado oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, and rice vinegar until combined. Set aside.
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