Healthy Pad Thai with Zucchini Noodles for the win! Filled with ginger, garlicky, peanut buttery goodness. This will easily become your new favorite go-to week night meal!
Okay, don’t get me wrong. I love those Asian restaurants at the food court in the mall. Benjamin and I ALWAYS make a round through the food court because they are always giving out samples of those delicious noodles and salty sweet chicken. It’s. So. Good. BUT. Today, I’m presenting to you a much healthier alternative. Just hear me out!
Let me talk about zucchini noodles for a second. Getting a spiralizer for our wedding was one of our FAVORITE gifts. I honestly can say that I don’t miss pasta at all when I eat the zoodles. They are a crunchy, yet flavorful vehicle that carries the delicious sauce. It ties all together. Plus I don’t feel guilty about eating it because IT’S A VEGETABLE. (I really try not to feel guilty when I eat actual real pasta, but you know – sometimes carb guilt is a real thing.) PLUS! You can still twirl zoodles around on your fork! See picture below.
This dish is filled with so much goodness. Lots of green vegetables! (Those are the best for you, right? Because they’re green?) Anyway. Green bell pepper, green zucchini, and topped with green onions. Filled with protein packed chicken breast and crunchy peanut butter. And you can’t forget the superfoods like fresh garlic, squeezed lime, ground ginger, and turmeric.
I topped this baby off with chopped green onion (more greens!), turmeric (superfood!), and some more red pepper flakes for extra spice. A squeeze of lime would work well too!
This is the perfect healthier alternative to that sodium filled take-out that your body wants but not what it needs. Enjoy this delicious bowl of yum on your couch binging your fave show. (Lately, Benjamin and I have been loving Chopped and Master Chef. And weirdly enough, Full House. Did you know it’s on Hulu? I miss the 90’s.)
Enjoy, my friends!
Healthy Pad Thai with Zucchini Noodles
A lightened up twist on a classic pad thai dish made with lots of green vegetables and superfood spices!
- 3 medium zucchini
- 1 green bell pepper
- 1 lb chicken breast (can be omitted if vegetarian)
- 2 cloves garlic
- 1/3 cup crunchy peanut butter
- 2.5 tbsps low sodium soy sauce (can use liquid aminos if vegan)
- 1/2 tsp ground ginger
- 1 lime
- 1/2 tsp red pepper flakes
- 1/4 tsp turmeric
- 1 tbsp water
Preheat oven to 350.
Place chicken breast in an oven safe baking dish and season with olive oil, salt, pepper, and a couple dashes of the soy sauce.
Bake chicken for 45 minutes.
Chop your green pepper into thin slices. Set aside.
Mince 2 cloves of garlic. Also set aside.
Chop the tops and bottoms off of three medium size zucchini. Cut them in half (make sure it's an even cut to help you in the process of spiralizing them!)
Place them in your spiralizer and make some zoodles! Set these aside.
Begin making your sauce. Combine the peanut butter, low-sodium soy sauce, half of the minced garlic, ground ginger, juice of one lime, red pepper flakes, turmeric and water in a bowl. Mix together very well! Set sauce aside.
When about 5-10 minutes is left on the chicken, add oil to a large skillet and throw in the green peppers. Cook these on a low to medium heat for 3-4 minutes.
Add in the zucchini noodles and the other half of the minced garlic. Only cook for an additional 3 or so minutes. You want the noodles to cook but retain a crunch. Once those are done, turn the heat down to simmer.
Remove chicken from oven and shred it. Add to the skillet and mix in well.
Make a hole in the middle of your skillet. Add in the sauce. Stir all components together until well combined.
Serve hot and garnish with green onions and extra red pepper flakes and turmeric!