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Chicken Pad Thai Zoodle Bowls

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  • Prep 60 min
  • Total 60 min
  • Servings 4
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Get more veggies in your Pad Thai without sacrificing any of that yummy noodle flavour with this fun and fresh recipe.
Created Aug 30, 2010
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Ingredients

  • 3 tablespoons vegetable oil
  • 2 eggs, beaten
  • 3 medium peeled carrots, julienne peeled or spiralized (2 cups)
  • 2 medium zucchini, julienne peeled or spiralized (2 cups)
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 560 g (approximately) boneless skinless chicken thighs, cut into bite-size pieces
  • 6 green onions, whites and greens separated, sliced on the bias
  • 2 tablespoons packed brown sugar
  • 1 tablespoon soy sauce
  • 1/4 cup chopped peanuts
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh mint leaves
  • 1 lime, cut into wedges

Steps

  •  
    1
    In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggs; cook 30 to 60 seconds, stirring until scrambled and firm. Transfer mixture to plate; cover to keep warm. Wipe out skillet.
  •  
    2
    In same skillet, heat 1 tablespoon of the oil over medium heat. Add carrots, zucchini, garlic, pepper flakes and salt; cook 2 to 3 minutes, stirring frequently, until tender. Transfer to 4 bowls; cover.
  •  
    3
    In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken and green onion whites; cook 5 minutes without moving, then stir and cook 3 to 5 minutes longer, until chicken is no longer pink in centre. Return eggs to pan. Add brown sugar and soy sauce; cook 1 to 2 minutes or until liquid evaporates.
  •  
    4
    Add chicken mixture to bowls. Sprinkle with green onion greens, peanuts, cilantro and mint. Serve with lime wedges.

Expert Tips

  • Tip 1
    A spiralizer or julienne peeler turns vegetables like carrots or zucchini into spiraled, curly pasta-like strands. For the best spiralized carrots, opt for fatter carrots.
  • Tip 2
    For stress-free Pad Thai, have all your prep done before even heating the skillet.

Nutrition Information

450 Calories, 24g Total Fat, 37g Protein, 21g Total Carbs

Nutrition Facts

Serving Size: 4 servings
Calories
450
Total Fat
24g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
230mg
Sodium
570mg
Total Carbs
21g
Dietary Fiber
4g
Protein
37g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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