Zucchini Chicken Pad Thai

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INGREDIENTS:

Sauce:

  • 1/4 cup tamarind paste
  • 1 1/2T coconut sugar
  • 1/2T Sriracha
  • 1 1/2 tbsp reduced sodium tamari
  • Juice of 1/2 small lime
  • 1/4 cup reduced sodium chicken stock

Noodles:

  • 4 large zucchini with ends removed
  • 2 large carrots peeled with ends removed

Pad Thai:

  • 2 tsp olive oil, divided
  • 2 organic eggs beaten
  • 2 large skinless boneless organic chicken breasts, sliced
  • 3 cups bean sprouts
  •  Salt and fresh pepper, to taste
  • 2T finely sliced green onions
  • 1/4 cup finely chopped peanuts
  • Lime wedges for serving

PREPARATION:

Sauce:

  • Mix together the sauce ingredients in a bowl, and set aside.

Noodles:

  • Spiralize into circular ribbons and set aside (or buy precut).

Pad Thai:

  • Heat a teaspoon of olive oil in a large nonstick skillet over medium heat and add eggs. Season with salt and pepper spread to the edges, then scramble until cooked through. Remove and set aside in a bowl.
  • Heat another teaspoon of oil in the pan. Add the chicken breasts over medium high heat and season with salt and pepper. Stir-fry until golden and cooked through. Remove to the egg bowl and set aside.
  • Add sauce to pan over medium and allow to cook for a few minutes to bubble and get syrupy. Add zucchini and carrots and cook until slightly softened and coated about 5 minutes. Then add sprouts, chicken and egg and toss until the sprouts slightly wilt and are coated in the sauce.  Makes 4 servings.

Assembly:

  • Divide between four bowls, topped with sliced green onions, peanuts, and lime wedges for serving.

NUTRITION INFO:

Calories 448, Fat 15g, Protein 51g, Carbs 32g, Fiber 8g

Reference:  https://www.abbeyskitchen.com

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