Zucchini Noodle Chicken Pad Thai - Healthy never tasted so good!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar creaminess with less saturated fat.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a firmer texture and is higher in protein.

Spiralize zucchini into noodles and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add chicken breast chunks and cook until browned and cooked through, about 5-7 minutes.

Add minced garlic and sliced red bell pepper, sautéing until fragrant and the pepper is tender, about 3-4 minutes.

Add zucchini noodles and cook for an additional 2-3 minutes until slightly softened.

In a bowl, mix rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce until smooth.

Push the vegetables to one side of the skillet and pour the egg into the other side, scrambling until cooked.

Combine the scrambled egg with the chicken and vegetables, then add the sauce, stirring to coat everything evenly.

Add bean sprouts and half of the green onions, tossing to combine.

Serve hot, garnished with chopped peanuts, cilantro, and remaining green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens