Chicken Pad Thai Zoodles

Let’s talk zoodles. I know I am late the party but I am all about the zoodle lately! And with summer squash season right around the corner, I am getting pretty excited about adding squash noodles to pretty much any dish . They are a great way to indulge in a craving without having a super heavy meal – zoodles and meatballs, zoodle alfredo and this gem… zoodle pad thai.

pad thai

I get it, zoodle pad thai chicken is not a traditional pad thai.

pad thai

Ingredients:
2 large chicken breasts, cubed
3 garlic cloves, minced
3 zucchinis, “zoodled”
2 carrots, shredded
2 tablespoons chives, chopped
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lime juice
2 teaspoons chili garlic sauce *more if you like it spicy!
Lime slices
¼ cup peanuts, chopped

Begin by browning the chicken in a heated skillet with a touch of oil. Just before the chicken is done, add the garlic and cook until fragrant. By adding the garlic later you prevent it from burning and getting bitter.

While the chicken cooks, whisk together the soy sauce, brown sugar, Worcestershire and lime juice. Set aside.

When the chicken is cooked through, add the zucchini, carrots and sauce. Tossing on medium heat until the zucchini softens and the sauce thickens slightly.

Serve topped with the chopped peanuts and chives with lime wedges on the side.

pad thai

Enjoy!

 

 

Weeknight Zoodle Lo mein

Food trends come and go and most of the time I ignore them. However, zucchini pasta is something  I have definitely embraced. I love anything that tricks me into thinking I am eating pasta without all of the carbs. This lo mein recipe is a great weeknight dinner. It’s fast, delicious and has tons of veggies. AND its a healthy cure for a Chinese food craving.

zoodle lo mein

Ingredients:
2 zucchinis
1 cubed chicken breast
4 cups mixed vegetables (carrots, broccoli, cauliflower etc.)
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 cup chicken broth
1 teaspoon ginger
1/2 teaspoon Sriracha
1 tablespoon corn starch

Begin by whisking together the soy sauce, rice wine vinegar, chicken broth, Sriracha, ginger and corn starch. Whisk until fully combined and set aside.

Cut both zucchinis into noodles either with a spiralizer or a mandolin. Set aside.

Heat some oil in a skillet over medium heat. Add chicken and cook through. Add veggies and cook for another 3 minutes or until they are cooked to your liking. Remove chicken and veggies from the pan and set aside.

Add sauce to pan and cook until thickened, about 2 minutes. Stirring constantly. Add zucchini noodles and cook for another 2 minutes or until zucchini is tender. Be careful to not overcook the noodles!

Remove from heat and add the chicken and veggies to the zucchini, stirring until everything is coated in sauce.

zoodle lo mein

Enjoy!