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!
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!
Zucchini Noodles Chicken Pad ThaiCourse: Main Course, Pasta & NoodlesDifficulty: Easy
This Zucchini Noodles Chicken Pad Thai is a healthy, low-calorie alternative to your favorite pad thai dish with the same amazing taste. So good, you won’t even miss the carbs!
- FOR SAUCE
½ cup soy sauce
2 Tbs honey
1 Tbs fish sauce
4 cloves garlic, minced
1 tsp garlic powder
- FOR PAD THAI
2 Tbs olive oil, divided
3 chicken breasts, chopped
4 cloves garlic, minced
½ yellow onion, chopped
10 stalks green onions, chopped
1 red bell pepper, chopped
2 cups shredded carrots
2 zucchinis, spiralized into noodle shape
- Prepare the pad thai sauce by mixing the soy sauce, honey, fish sauce, garlic and garlic powder in a small bowl until well combined. Set aside for now
- In a large skillet, heat 1 Tbs olive oil on medium. Add the chopped chicken, cover and cook for 5 minutes
- Uncover and drain any excess liquid. Pour about 2 Tbs of the pad thai sauce on the chicken. Mix well and cook uncovered for an additional 8-10 minutes (or until chicken is cooked through). Remove the chicken from the skillet and set aside for now
- Cook the zucchini noodles separately in a large skillet for about 3 minutes to release as much liquid as possible. Stir continuously. Drain any excess water and set the noodles aside on some paper towels for now
- Add another 1 Tbs olive oil to the skillet on medium heat. Add the garlic, onions, green onions, shredded carrots, and bell peppers to the skillet as well. Cook for about 5 minutes to soften
- Add the zucchini noodles and chicken back into the skillet with the vegetables. Pour the rest of the pad thai sauce in and mix thoroughly
- Continue to mix until everything is heated through evenly. Then, turn heat off and serve
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
6 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 2.5g 13%
- Cholesterol 78mg 26%
- Sodium 1335mg 56%
- Amount Per Serving% Daily Value *
- Potassium 654mg 19%
- Total Carbohydrate
- Dietary Fiber 2.9g 12%
- Sugars 11.9g
- Protein 27.7g 56%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.