Zucchini Noodles Chicken Pad Thai

Let’s talk about zucchini noodles. They’re low-carb, low-calorie, high in vitamins, and are so delicious you won’t even miss regular noodles! Hard to believe something that’s actually healthy can still taste so good. But it’s true, you can make most traditional pasta/noodle dishes with the substitution of zucchini noodles instead. This Zucchini Noodles Chicken Pad Thai is proof of that!

INVESTING IN A SPIRALIZER

First things first; if you want to start incorporating zucchini noodles into your regular diet, then it’s best to invest in a spiralizer. A spiralizer is basically a type of kitchen gadget that slices your choice of vegetable into long, noodle-like strands. It’s definitely possible to make zucchini noodles without a spiralizer. BUT it would be very time consuming having to manually slice the zucchini yourself into long, thin strands. The spiralizer is an incredibly time-saving investment in my opinion! It doesn’t have to be anything fancy or expensive. I personally use a small handheld spiralizer. It saves me on storage space because I can just throw it in a drawer afterwards. And it gets the job done, making perfectly formed zucchini noodles! See the link below for a similar spiralizer to the one I use at home!

Sedhoom 4 in 1 Handheld Spiralizer

RELEASING WATER FROM ZUCCHINI NOODLES

The great thing about zucchini noodles is that they don’t actually have to be “cooked.” They just need to be heated through and softened a bit, which should take no longer than 3-5 minutes. Since zucchini noodles release a lot of water when they’re heated, it’s best to put them in their own skillet first. This allows you to drain the water released from the zucchini as it cooks. It also prevents it from watering down the rest of the ingredients. After you heat your zucchini noodles and drain the excess water, set them aside on some paper towels until you’re ready to mix them with the rest of the ingredients.

COOKING THE CHICKEN & VEGETABLES

Other than cooking the zucchini noodles separately, I actually prefer cooking the chicken and vegetables separately as well. The vegetables soften fairly quickly so they are usually the last thing I will cook. The chicken is what takes the longest to cook through. I’ll usually heat the chopped chicken in a large skillet covered for about 5 minutes. And then uncover, add some of the Pad Thai sauce and continue heating uncovered until it’s completely cooked through. Once the chicken, zucchini noodles and vegetables are all done cooking, I will then mix them all together for a colorful, delicious medley. Lastly, comes the best part: the Pad Thai sauce that ties everything together.

THE PAD THAI SAUCE

The sauce for this dish is what gives the chicken, vegetables and zucchini noodles all their flavor! I wanted a traditional tasting Pad Thai sauce, but was trying to avoid adding too many extra calories to the meal. So, I used a simple list of ingredients that included soy sauce, honey, fish sauce, garlic and garlic powder. Most of the calories came from the honey (120 calories) while the rest of the ingredients had virtually no or very little calories.

ZUCCHINI NOODLES CHICKEN PAD THAI

I hope this Zucchini Noodles Chicken Pad Thai recipe will inspire anyone out there who’s trying to stick to a low-calorie diet! I want you to know that it IS possible to have all your favorite dishes while still eating clean and healthy. It takes some tweaks here and there but with awesome discoveries like zucchini noodles, it’s easier than ever to forgo unwanted carbs and calories. 😛 So, if you’re ready to enjoy a healthy, homecooked Pad Thai meal, read on for the full recipe!

---

LOOKING FOR MORE HEALTHY MEALS? CHECK OUT THESE RECIPES!

1. Low-Carb Cauliflower Fried Rice
2. Baked Chicken & Broccoli
3. Low-Carb Sweet & Spicy Korean Meatballs

---