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Low-carb pad see ew with chicken and konjac noodles

Pad see ew is best fried in a hot pan in small batches. Dry the konjac noodles well so that no excess liquid accumulates in the wok.

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30 minDifficulty: easy
Pad see ew wok with konjac noodles, egg, chicken and broccoli

Servings in this printout: 4

Ingredients

Servings4
  • 600 g KoRo prepared konjac noodles
  • 500 g chicken filletin thin strips
  • 300 g broccoli, thinly sliced
  • 165 g egg
  • 27 g neutral oil
  • 30 g soy sauce
  • 15 g dark soy sauce
  • 15 g commercial oyster sauce
  • 4 g Foodin erythritol
  • 7 g a clove of garlicfinely chopped
  • 2 g white pepperto taste

Method

  1. Rinse the noodles thoroughly and drain. Dry fry them in a hot pan for 3–4 minutes. Move aside.
  2. Mix the soy sauces, oyster sauce and erythritol in a small bowl.
  3. Heat half the oil in a wok. Fry the chicken strips until cooked and set aside.
  4. Add the rest of the oil and garlic. Crack the eggs into the pan and mix quickly.
  5. Add the vegetables and fry until crisp. Add the noodles, chicken and sauce. Turn over high heat for a couple of minutes.
  6. Season with white pepper and serve immediately.

Original recipe nutrition per serving

The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.

Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.

Net carbs
3.39 g
Total carbohydrates (incl. fibre and polyols)
10.62 g
Protein
37.05 g
Fat
12.05 g

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • Suitable nutrition data was unavailable for this ingredient or product.

Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.

Estimate for the modified recipe

Original recipe GL unavailable

Calculated GL · calculated part below 1 / serving

Confidence · Low Some values or assumptions in the calculation are uncertain.

The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.

This refers only to the calculated part. Omitted carbohydrate may increase total GL; its effect is not included in this number.

How was the estimate calculated?

This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.

GI-unmatched available carbohydrate omitted, up to 1.6 g/serving. Its effect is not assumed to be zero.

Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.

Value used in the model

Original recipe amounts and preparation

  • 600 g · KoRo prepared konjac noodles
  • 500 g · chicken fillet
  • 300 g · broccoli, thinly sliced
  • 165 g · egg
  • 27 g · neutral oil
  • 30 g · soy sauce
  • 15 g · dark soy sauce
  • 15 g · commercial oyster sauce
  • 4 g · Foodin erythritol
  • 7 g · a clove of garlic
  • 2 g · white pepper

Rinse the noodles thoroughly and drain. Dry fry them in a hot pan for 3–4 minutes. Move aside. Mix the soy sauces, oyster sauce and erythritol in a small bowl. Heat half the oil in a wok. Fry the chicken strips until cooked and set aside. Add the rest of the oil and garlic. Crack the eggs into the pan and mix quickly. Add the vegetables and fry until crisp. Add the noodles, chicken and sauce. Turn over high heat for a couple of minutes. Season with white pepper and serve immediately.

Separate version amounts and preparation

Servings for these amounts · 4

  • 600 g · drained KoRo ready-in-water konjac noodles
  • 500 g · plain chicken breast
  • 300 g · broccoli
  • 165 g · egg without shell
  • 27 g · neutral oil
  • 30 g · ordinary commercial soy sauce
  • 15 g · Yutaka dark soy sauce (18-litre product formulation)
  • 15 g · commercial oyster sauce
  • 4 g · Foodin erythritol (100%)
  • 7 g · garlic
  • 2 g · white pepper

Use the original method with these details.

Weigh the KoRo ready-in-water noodles after draining: 600 g. Use 15 g of the Yutaka 18-litre dark soy sauce formulation, not sweet dark sauce or dried konjac noodles. Retain the original dry-fry and wok order and consume all sauce. Use plain chicken; separate sides and garnishes are outside this version. These amounts make 4 servings.

Research sources and technical details

Source names and technical notes appear in their original form.

Sources and limitations · A

Assumption sensitivity

0.726–3.087 / serving

This experiment assigns GI assumptions0–150 to selected uncertain portions. It is neither a physiological upper bound nor a statistical confidence interval.

GL method ↗

Notes

  • This is a low-carb variation of the pad see ew dish; konjac noodles do not match the texture of rice noodles.
  • Check the carbohydrates of oyster and soy sauces on the package.
  • Nutrition values are approximate estimates and depend on the products and portion size used.