Pad Thai. This is one of my takeout go-tos, particularly on busy nights throughout the week. Hoping to lighten up this and wanting to feature some zoodles in another recipe, I came up with this modified version and can be made in less than thirty minutes.
Keep on reading for the full recipe!
Chicken Zoodle Pad Thai
Ingredients:
- 6 medium zucchini, spiralized
- 2 carrots, spiralized
- 2 Tablespoons olive oil
- 2 boneless, skinless chicken breast, cubed
- 3 large cloves garlic, minced
- 1 red bell pepper, seeded and sliced thin
- 3 green onions, sliced in 1″ pieces
- 2 large egg
- about 2 cups bean sprouts
- 1/3 cup roasted peanuts
- 2 Tablespoons rice vinegar
- 2 Tablespoons oyster sauce
- 2 Tablespoons ketchup
- 1 teaspoon brown sugar
- 1/2 teaspoon cayenne pepper
- 1 tablespoon sriracha
- 1 Tablespoon soy sauce
- cilantro (optional)
- lime wedge (optional)
Directions:
1. Make the sauce. In a small bowl combine the rice vinegar, oyster sauce, ketchup, brown sugar, sriracha, cayenne pepper, and soy sauce. Set to the side.
2. Heat half of the olive oil in a large skillet over medium-high heat. Add zoodles when oil begins to ripple. Saute for 2 minutes. Remove and set to the side.
3. Add remaining olive oil and heat. Place garlic and whites of green onions in skillet. Once clear add cubes of chicken. Cook chicken through.
4. Add carrots, red pepper, and green onion. Cook through and push all ingredients to the side of the pan.
5. Scramble eggs in the free side of the skillet. Add zoodles and sauce to the pan. Heat zoodles through and make sure zoodles are completely coated with sauce. Fold chopped peanuts into pan.
6. To serve: Place zoodles in a shallow bowl with toppings. Add juice of lime, lime wedge and some fresh cilantro on top. Enjoy!
Don’t own a zoodler? Check out one of my favorites here