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

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Prep 60 min
Total 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.

by: Tablespoon Kitchens

Updated Sep 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.

Expert Tips

tip 1
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.
tip 2
For stress-free Pad Thai, have all your prep done before even heating the skillet.

Nutrition Information

450 Calories, 24g Total Fat, 37g Protein, 21g Total Carbohydrate, 13g Sugars

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

Steps

Expert Tips

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

Carbohydrate Choice

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