A lightened up twist on a classic pad thai dish made with lots of green vegetables and superfood spices!
Preheat oven to 400.
Place chicken breast in an oven safe baking dish and season with olive oil, salt, pepper, garlic powder and a couple dashes of the soy sauce.
Bake chicken for 30 minutes or until done.
While your chicken is baking, slice and dice your veggies! Thinly slice your green peppers, dice your green onions, mince the garlic and ginger, thinly dice your carrots and slice your squash into half moon circles. Set this 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 the sauce. Combine the peanut butter, low sodium soy sauce, garlic powder, ground ginger, juice of one lime, sriracha and red pepper flakes. Mix until smooth. If needed, add a little bit of water but the oil from the peanut butter should be enough. Set sauce aside.
When about 10 minutes is left on the chicken, In a large pan, add olive oil and let it get hot. To this, add in your carrots, squash, and green bell pepper. Add a generous amount of salt and pepper. Cook this on medium heat for 3-4 minutes, stirring occasionally. Add in the fresh garlic and ginger as well and cook for an additional 1-2 minutes.
Lower the heat slightly and then add in your zuchinni noodles and HALF of the peanut sauce mixture. Mix very well and cook the zucchini noodles only for an additional 2-3 minutes. You want the noodles to cook but retain a crunch. Once this is done, turn the heat down to simmer.
Remove the chicken from the oven and shred it. Add the OTHER half of the peanut sauce to the chicken and mix in well. Add the chicken directly into the pan with the veggies and zoodles and mix until well combined.
Serve hot and garnish with green onions, peanuts and extra red pepper flakes!