Zucchini Noodle (Zoodles) Pad Thai

Affirming that all of our followers in USA had a thankful Thanksgiving! For us Canadians, we celebrated Thanksgiving way back in October. Anyways, this is a great recipe using “zoodles” in a slightly more exotic way. Think you Asian food fans might enjoy it. I have included the nutrition info at the end of the recipe.

Zucchini Noodle Pad Thai

Ingredients

  • 2 medium zucchini
  • 2 Tablespoons (30 ml) olive oil (divided)
  • 1 pound (454 g) chicken breast, cut into small chunks
  • 2-3 large cloves garlic minced or crushed
  • 1 small red bell pepper seeded and sliced thin (I used yellow as I had no red)
  • 3-4 green onions sliced in 1-inch pieces
  • 1 large egg
  • 2 cups (480 ml) bean sprouts
  • 1/3 cup (50 g) roasted peanuts
  • chopped cilantro for garnish
  • lime wedges optional

Sauce

  • 2 tablespoons (30 ml) rice vinegar or distilled white vinegar
  • 2 tablespoons (30 ml) fish sauce (or more to taste)
  • 3 tablespoons (45 ml) ketchup
  • 1 teaspoon (5 ml) brown sugar (I used Sukrin Gold substitute)
  • ½ teaspoon (3 ml) cayenne pepper
  • 1 teaspoon (5 ml) chili garlic sauce or more to taste

1. Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.

2. Make the Sauce: in a small bowl, combine the sauce ingredients (rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. If you want to use sriracha hot sauce, add as much as you like or you can add it afterwards.

3. Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.

4. Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.

5. Carefully wipe the same pan remove the excess water, and then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the chicken and cook for about 3-4 minutes, or until cooked through.

Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.

6. Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.

7. Serve with roasted peanuts and cilantro. If you want to add lime wedges, squeeze some fresh lime juice on the noodles right before serving.

Calories: 624kcal | Carbohydrates: 17g | Protein: 60g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 238mg | Sodium: 2149mg | Potassium: 1312mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1865IU | Vitamin C: 54.3mg | Calcium: 70mg | Iron: 2.5mg

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