GERD Friendly Vegetable Pad See Ew

Total time45 min

Prep time20 min

Cook time15 min

4.8

(11)

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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh ginger, grated
2 cups broccoli florets, cut into bite-sized pieces
2 heads baby bok choy, halved lengthwise
1 large carrot, julienned or thinly sliced
4 large eggs
3 scallions, thinly sliced (green tops only)
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
¼ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
salt, to taste

For serving

lime wedges, for serving (optional)
Can be omitted
lime
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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