Chicken Pad Thai Zoodle Bowls

Get more veggies in your Pad Thai without sacrificing any of that yummy noodle flavor with this fun and fresh recipe. MORE + LESS -

tablespoons vegetable oil

eggs, beaten

medium peeled carrots, julienne peeled or spiralized (2 cups)

medium zucchini, julienne peeled or spiralized (2 cups)

cloves garlic, finely chopped

1/4

teaspoon crushed red pepper flakes

1/4

teaspoon salt

oz boneless skinless chicken thighs, cut into bite-size pieces

green onions, whites and greens separated, sliced on the bias

tablespoons packed brown sugar

tablespoon soy sauce

1/4

cup chopped peanuts

1/4

cup chopped fresh cilantro leaves

tablespoons chopped fresh mint leaves

lime, cut into wedges

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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.

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.