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Easy Creamy Zucchini Noodle Pad Thai with Chicken and Peanut Sauce

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A quick and healthy twist on traditional Pad Thai using zucchini noodles, tender chicken, and a creamy peanut sauce that is both satisfying and low-carb.

Ingredients

Scale
  • 3 medium zucchini (spiralized into noodles)
  • 2 boneless, skinless chicken breasts (about 12 oz or 340 g), thinly sliced
  • 2 cloves garlic, minced
  • 1 small carrot, julienned
  • 1/2 cup bean sprouts (optional)
  • 2 green onions, sliced thin
  • 1 tablespoon vegetable oil
  • 1/3 cup natural creamy peanut butter
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup warm water
  • Optional toppings: chopped roasted peanuts, fresh cilantro leaves, extra lime wedges

Instructions

  1. Wash and dry the zucchinis. Use a spiralizer to create noodle strands (about 4 cups). Lightly salt the noodles and place them in a colander to drain excess moisture for about 10 minutes.
  2. In a mixing bowl, combine peanut butter, soy sauce, lime juice, honey, toasted sesame oil, and red pepper flakes if using. Whisk well while gradually adding warm water until smooth and pourable. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook for 4-5 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from the pan and set aside.
  4. In the same skillet, add a splash more oil if needed. Toss in minced garlic and julienned carrot, sautéing for 2-3 minutes until fragrant and slightly softened.
  5. Add the zucchini noodles to the skillet with the veggies. Stir-fry gently for 2 minutes, careful not to overcook to maintain tender-crisp texture.
  6. Return the cooked chicken to the pan. Pour the creamy peanut sauce over the mixture. Toss everything together to coat evenly and warm through, about 1-2 minutes.
  7. Remove from heat. Stir in bean sprouts and sliced green onions. Plate the dish and sprinkle with chopped roasted peanuts and fresh cilantro. Serve with lime wedges on the side.

Notes

Drain and salt zucchini noodles before cooking to prevent sogginess. Stir-fry zucchini noodles briefly to keep a tender-crisp texture. Use medium-high heat to sear chicken without overcooking veggies. Peanut sauce can be made ahead and stored in the fridge for up to 3 days. For vegan or vegetarian options, swap chicken for tofu or tempeh and use maple syrup instead of honey. For gluten-free, substitute soy sauce with tamari.

Nutrition

Keywords: zucchini noodles, pad thai, chicken, peanut sauce, low carb, healthy dinner, quick meal, gluten-free option

Find it online: https://chrisfeasts.com/easy-creamy-zucchini-noodle-pad-thai-with-chicken-and-peanut-sauce-recipe/