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I found this in the Paleo book, Against All Grain, but don’t fret! I have made it healthy, vegan, and cheaper! It is surprisingly filling and I even tossed the leftover with some peanut sauce and kale the next day and it was great! I used veggie meat in place of actual chicken and omitted the eggs. If you’re not a fan of veggie meat, leave it out or add tofu! I’m fine with a little veggie meat here and there, especially if I’m eating a huge plate of carrots and broccoli.
Carrot Pad See Ew
Ingredients
- 6 garlic cloves, minced
- 2 Tablespoons of coconut oil (or olive if that's what you have)
- 3 cups of broccoli florets
- 10 carrots, peeled into wide 'noodles'
- 1/3 cup of coconut aminos or for a cheaper alternative, use low sodium soy sauce
- 1 package of veggie meat or tofu
Instructions
- Heat coconut oil in a large pot then add veggie meat until browned. Add garlic and cook for about 30 seconds
- Add all other ingredients and cook until broccoli has softened and some of the soy sauce has absorbed. May sure to keep mixing so the garlic and soy sauce distribute evenly.
Notes
Nutrition
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Additional Info
![completed Pancit Bihon [Filipino Rice Noodles] plated on a plate against a white background](https://plantbasedonabudget.com/wp-content/uploads/2023/03/Pancit-Plant-Based-on-a-Budget-1-2-378x378.jpg)
