How To Make Zucchini Noodle Pad Thai
A healthy twist on a classic Thai dish, made with zucchini noodles instead of rice noodles.
Serves:
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 chicken breasts, thinly sliced
- 3 tablespoons of soy sauce
- 3 tablespoons of fish sauce
- 2 tablespoons of brown sugar
- 2 tablespoons of lime juice
- 1/4 cup of roasted peanuts, chopped
- 2 green onions, thinly sliced
- 1/4 cup of fresh cilantro, chopped
Instructions
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Use a spiralizer to create zucchini noodles. Set aside.
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Heat 1 tablespoon of vegetable oil in a large wok or pan. Add minced garlic and cook until fragrant.
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Add sliced chicken to the wok/pan and cook until browned.
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Remove the chicken from the pan and set aside.
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In the same pan, add another tablespoon of vegetable oil and the zucchini noodles. Cook for 2-3 minutes until slightly softened.
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Add the chicken back to the pan with the zucchini noodles.
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In a small bowl, mix together soy sauce, fish sauce, brown sugar, and lime juice until the sugar is dissolved.
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Pour the sauce over the chicken and zucchini noodles and stir until everything is well coated.
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Add chopped peanuts, green onions, and cilantro to the pan and stir until everything is evenly distributed.
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Serve immediately.
Nutrition
- Calories : 270kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 69mg
- Sodium : 1841mg
- Total Carbohydrates : 13g
- Dietary Fiber : 2g
- Sugar : 9g
- Protein : 25g
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