If you’ve been missing your take-out nights, this healthy Pad Thai is sure to win your heart. This dish makes a great dinner the whole family will love, and you don’t have to feel bad about feeding it to them! With so much flavor packed into this meal, it’s hard to believe its actually good for you!!

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Chicken Pad Thai with Zoodles

Course

Dinner, Lunch, Main Dish

Prep Time

20 minutes

Cook Time

25 minutes

Passive Time

45 minutes

Servings

people

Ingredients

For the Pad Thai

• 4 medium zucchinis spiralized
• 2 TBSP avocado or grape seed oil
• 1 yellow bell pepper julienned (sliced thin)
• 1 red bell pepper julienned (sliced thin)
• 1 small yellow onion julienned (sliced thin)
• 1 cup bean sprouts
• 4 whole eggs beaten
• 1 lb chicken thighs or breasts
• 1 tsp sea salt
• 1/2 tsp black pepper
• sliced green onions for garnish

For the Sauce

• 3-4 drops liquid stevia
• 4 TBSP fish sauce
• 3 TBSP red chili sauce check label for off-plan ingredients
• 3 garlic cloves minced
• 1 tsp grated ginger
• 2-3 TBSP coconut aminos
• 1 tsp siracha optional (for some added heat)

Course Dinner, Lunch, Main Dish Prep Time 20 minutes Cook Time 25 minutes Passive Time 45 minutes Servings people Ingredients For the Pad Thai 4 medium zucchinis spiralized 2 TBSP avocado or grape seed oil 1 yellow bell pepper julienned (sliced thin) 1 red bell pepper julienned (sliced thin) 1 small yellow onion julienned (sliced thin) 1 cup bean sprouts 4 whole eggs beaten 1 lb chicken thighs or breasts 1 tsp sea salt 1/2 tsp black pepper sliced green onions for garnish For the Sauce 3-4 drops liquid stevia 4 TBSP fish sauce 3 TBSP red chili sauce check label for off-plan ingredients 3 garlic cloves minced 1 tsp grated ginger 2-3 TBSP coconut aminos 1 tsp siracha optional (for some added heat)

Instructions

1. Heat nonstick skillet over medium-high heat. Add in 1TBSP of your oil. Season chicken with salt and pepper and cook each side for 5 minutes, until chicken is no longer pink in the center. Remove from pan, let rest for 5 minutes, then slice thinly and set aside.
2. In a small bowl, whisk together all sauce ingredients and set aside.
3. Heat the remaining tablespoon of oil in the pan. Add in peppers and onions and cook 5-6 minutes, until onions are translucent.
4. Push the sautéed vegetables to the side of the pan and add in beaten eggs. Move them around with a spatula until full scrambled Mix with sautéed vegetables. Add in sauce mixture, continue to cook until sauce thickens slightly.
5. Add in zoodles and bean sprouts and toss everything to coat. Cook for 2-3 minutes. Top with chicken slices and optional green onions.

Recipe Notes

1 serving = 3oz. chicken and 1/6 of the vegetable mixture. Each serving contains 1 protein, 1 fat, and 2 vegetable servings.

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