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Chicken Pad Thai Zoodle Bowls

(4 reviews)
Chicken Pad Thai Zoodle Bowls
  • Prep Time 60 min
  • Total Time 60 min
  • Servings 4
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Get more veggies in your Pad Thai without sacrificing any of that yummy noodle flavor with this fun and fresh recipe.

Ingredients

3
tablespoons vegetable oil
2
eggs, beaten
3
medium peeled carrots, julienne peeled or spiralized (2 cups)
2
medium zucchini, julienne peeled or spiralized (2 cups)
2
cloves garlic, finely chopped
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
20
oz boneless skinless chicken thighs, cut into bite-size pieces
6
green onions, whites and greens separated, sliced on the bias
2
tablespoons packed brown sugar
1
tablespoon soy sauce
1/4
cup chopped peanuts
1/4
cup chopped fresh cilantro leaves
2
tablespoons chopped fresh mint leaves
1
lime, cut into wedges

Directions

  • 1 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggs; cook 30 to 60 seconds, stirring until scrambled and firm. Transfer mixture to plate; cover to keep warm. Wipe out skillet.
  • 2 In same skillet, heat 1 tablespoon of the oil over medium heat. Add carrots, zucchini, garlic, pepper flakes and salt; cook 2 to 3 minutes, stirring frequently, until tender. Transfer to 4 bowls; cover.
  • 3 In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken and green onion whites; cook 5 minutes without moving, then stir and cook 3 to 5 minutes longer, until chicken is no longer pink in center. Return eggs to pan. Add brown sugar and soy sauce; cook 1 to 2 minutes or until liquid evaporates.
  • 4 Add chicken mixture to bowls. Sprinkle with green onion greens, peanuts, cilantro and mint. Serve with lime wedges.
Tips  

A spiralizer or julienne peeler turns vegetables like carrots or zucchini into spiraled, curly pasta-like strands. For the best spiralized carrots, opt for fatter carrots.

For stress-free Pad Thai, have all your prep done before even heating the skillet.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
220
)
Daily Value
Total Fat
24g
37%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
230mg
76%
Sodium
570mg
24%
Potassium
830mg
24%
Total Carbohydrate
21g
7%
(
Dietary Fiber
4g
18%
,
Sugars
13g
)
Protein
37g
Daily Value*:
Vitamin A
230%
230%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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