Hi! I am finally adding one of my favorite/most used recipes to the blog. This Zucchini Noodle Chicken Pad Thai has been a staple for me over the last year.. or ever since I became obsessed with my Inspiralizer. I used to eat raw veggies straight from the bag… k I still do that, but now I try actually cook them so I don’t get so full/bloated on a whole bag of carrots…
I usually have a sweet potato or some other carbs on the side because zoodles aren’t exactly a pasta replacement for me, I just like the taste and love eating an enormous bowl of veggies with a good sauce. Or, I have this and a side of a protein waffle with peanut butter. Definitely a strange combo, but there’s no judgement in my house so I’m assuming there’s no judgement on the internet. Lol.
I love this zucchini noodle chicken pad thai because it takes me like 10 minutes to throw together. Spiralizing zucchini takes about 10 seconds and I usually try to have some cooked protein like chicken already made and ready to go. It’s easier to make it all before the week starts than to make a portion of chicken. That’s how lazy and desperate I am when it comes to dinner time. This meal is easy, cheap, healthy and fast. That’s my kind of dinner these days.
I actually modified this recipe from rachlmansfield’s amazing zoodle pad thai, which includes the best peanut sauce I’ve ever tried. The secret: adding water so it creates more sauce, then it cooks down to be more thick and covers all the zoodles. Brilliant… The only thing that I don’t have that’s usually in pad thai is an egg. Not sure why, but I hate egg in my noodles. Does that mean it’s not technically even pad thai anymore? Not sure. I’m going to go with it anyway. Let me know if you try this! Tag me @jendesushi on Instagram so I can see.
- 1 medium zucchini
- ½ cup shredded carrots
- ½ cup shredded cabbage
- ½ tbsp coconut oil
- 4 oz. grilled chicken
- ½ cup sliced mushrooms
- 1 tbsp peanut butter
- Juice of ½ lime
- ½ tbsp coconut sugar or maple syrup
- ½ tbsp tamari
- ½ tbsp Sriracha
- 2-3 tbsp water
- Spiralize zucchini using blade C on the Inspiralizer.
- Heat up coconut oil in a large pan, then add mushrooms, carrots and cabbage
- Let veggies cook for about 5 minutes, or until soft
- Add in zucchini noodles, sliced chicken and peanut sauce
- Stir until peanut sauce covers everything
- Cook for about 5 more minutes, or until noodles are cooked how you like them
- Serve! Great with cilantro or additional Sriracha or lime.