This Chicken Pad Thai Zoodles recipe is a surprisingly simple meal made with fun zucchini noodles and so much healthier than carry out!
Before having kids Dan and I would frequent Thai and Chinese restaurants, as well as order carry out.
Since having kids we’re not only trying to save money by eating most meals at home, but we also like to enjoy our meals together (which basically means not eating at a restaurant with a 5, 4 and 2-year old).
And since we still love Thai food, I thought I’d come up with a healthier version of Chicken Pad Thai (my personal favorite).
And yes, the spiralizer trend has been going on for a few years now but I’m still enjoying it.
My friend and fellow food blogger Rachel, from Rachel Cooks, had an extra spiralizer and gave it to me last year.
Not only do I love making zucchini noodles, but I also love making sweet potato “strings” with them. And of course, the kids love it too!
Dietitian’s Dish
I enjoy pasta just as much as anyone else and regularly cook and eat pasta (whole grain whenever possible). Pasta (along with any type of whole grain) has important nutrients that our bodies regularly need. However, I also like variety and using zucchini noodles not only adds an extra nutrition punch (like potassium and folate) but it also lowers the calories of the entire meal with only 33 calories for one medium zucchini.
Chicken Pad Thai Zoodles
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 2 teaspoons brown sugar
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 3 zucchini spiralized
- 1/2 large onion spiralized
- 1 pound chicken breasts cooked and chopped into 1-inch pieces
- 2 eggs
- 1 tablespoon sesame seeds
- 1/2 cup peanuts chopped
Instructions
- In a bowl mix soy sauce, lime juice, rice vinegar, and brown sugar. Set aside.
- Using a spiralizer or grater, make the zucchini and onion noodles.
- In a large skillet over medium high heat add olive oil and garlic.
- Crack eggs into skillet and mix until scrambled.
- Add zucchini and onion strands and cook until tender (don’t overcook).
- Add cooked chicken and sauce. Stir until well combined.
- Top with peanuts and sesame seeds.
- Serve immediately.
I’d love to hear if you’ve experimented with a spiralizer and if so, what’s your favorite recipe?
PRODUCTS USED IN THIS RECIPE
Disclaimer: This post contains affiliate links which means I receive compensation if you make a purchase using links on this site at no extra cost to you. This helps Chocolate Slopes continue to provide you with healthy recipes, nutrition tips and more. Thank you for your support!
This Chicken Pad Thai Zoodles post first appeared on Chocolate Slopes.
© 2016 Kristy Hegner Disclosure and Privacy Policy
Rachel Cooks
Monday 7th of March 2016
This looks so good! I need to whip out my spiralizer and try it. :)
sheila
Tuesday 1st of March 2016
We love pad thai, and I just bought a zoodler LOL so I need some good recipe to try with it!!
Kristy Hegner
Tuesday 1st of March 2016
Have fun with it :) I tend to cook the zoodles too long, but I don't mind, most like them still a little crisp-tender. Let me know how it turns out!