My husband and I are lucky enough to live within waking distance of some pretty great restaurants. We have everything from good old Southern fried chicken to a raw-vegan restaurant. While my husband refuses to go to the raw-vegan restaurant, it is definitely one of my faves when my body is just craving something healthy. It was there that I was first introduced to the zucchini noddle (zoodle) pad thai. Even without the meat and the noddles, it was amazing and I have been itching to try something like it at home!
But in order to make thing something that my husband would eat, I had to add some meat and lightly cook the veggies. While he’s pretty good at trying everything I make, I think he draws the line at a bowl of uncooked vegetables.
I started by sauteing thin slices of chicken breast in a bit of sesame oil until the were browned and completely cooked through. I created some space on the pan and cracked in one egg, scrambling it and letting it cook through. Then I added in the shredded carrots (pre-shredded from the store), julienned red bell pepper, and my zoodles and gave them a good toss in the remaining oil and chicken. After about a minute, I poured over a very simple (and light!) pad thai sauce.
It only took about another 5 minutes for the sauce to thicken and caramelize around the strands of zucchini noodle, and for the veggies to get nice and tender.
After that, I just plated it up with some crushed peanuts, sprouts, and cilantro! Now I had my very own zoodle pad thai!
It was so delicious, but not overly heavy like a traditional pad thai can be with it’s thick peanut butter sauce. It was the perfect light dinner that I bet even my husband would enjoy!
- 1 1/2 tbsp. soy sauce
- 1 tsp rice wine vinegar
- 1 tbsp. honey
- 1 tsp fish sauce
- 1 tsp ginger
- pinch of red pepper flakes
- sesame oil
- 1 chicken breast, thinly sliced
- 1 clove garlic, minced
- 1 egg
- 2 zucchini, spiralized
- 1 cup shredded carrot
- 1 red bell pepper, julienned
- 1/4 cup sprouts
- 2 tbsp. peanuts, crushed
- cilantro for garnish
- In a small bowl, whisk together the sauce ingredients until combined. Set aside.
- Place a large saute pan over medium high heat and add 2-3 tsp of sesame oil, or enough to lightly coat the bottom of your pan. Add chicken and garlic and cook for about 6 to 8 minutes, or until cooked through. Every few minutes toss chicken so that it cooks evenly on all sides.
- Move chicken to the sides of the pan to create a well in the center. Add egg and scramble. Once egg is completely cooked, add in zucchini, carrots, and bell pepper and toss so that all ingredients are will mixed. Cook for about 1 minutes, the pour over sauce. Toss again so that sauce covers all ingredients and cook for another 3-4 minutes.
- Portion pad thai into two bowls and top with chopped peanuts, sprouts, and cilantro.