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Chicken Pad Thai Zoodle Bowls

Name: Chicken Pad Thai Zoodle Bowls
Prep time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Thai
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

40 Ratings

40 Reviews

Kitchen Tested

Prep 60 min
Total 60 min
Servings 4

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

By Tablespoon Kitchens

Updated September 20, 2016

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

Steps

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 220

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;

Chicken Pad Thai Zoodle Bowls

Ingredients