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-

By Tablespoon Kitchens

September 20, 2016

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.