Thai Chicken Zucchini Noodles with Spicy Peanut Sauce recipe is the ultimate healthy meal packed with unbelievable restaurant quality flavors. Made with simple ingredients, you can have it ready to serve in less than 20 minutes.
Thai Chicken Zucchini Noodles
The first time I ate in a Thai restaurant, I ordered Chicken Pad Thai, with it’s delicious peanut sauce. It was a “lick my plate” kind of experience if I am being completely honest. My love of Thai food started that very night this past November.
I see so many Thai recipes everywhere now that call my name to make them. I decided to make this Thai Chicken with some yummy zucchini noodles for a great and extra low carb alternative to pasta. If you don’t have a spiralizer yet, it’s a game changer for us!
It’s the ultimate healthy recipe with a ridiculously addictive sauce.
It’s now a toss up between this and the infamous Bang Bang Shrimp and Pasta recipe for my favorite sauces. I am a firm believer that it’s all about the sauce and spices that make a memorable dish!
This is the first time I have ever make anything with a peanut sauce and I am kicking myself for ever waiting this long.
This one has just a tiny bit of spice. You can of course add more than the ¼ teaspoon of red pepper flakes if you prefer a little more spice. This was perfect for my tastes.
Ingredients for Thai Chicken Zucchini Noodles
2 tablespoons coconut oil or olive oil (for chicken)
1 lb. of chicken tenders, diced
2 tablespoons of coconut oil (for veggies)
2 zucchini, spiralized
1 large carrot, spiralized
1 red pepper, cut into thin strips
½ cup of fresh cilantro, diced
¼ cup of green onions, diced
Spicy Peanut Sauce:
1 garlic clove, minced
4 tablespoons of peanut butter
2 tablespoon of lime juice
2 tablespoons soy sauce (or tamari for gluten free)
½ teaspoon of ground ginger
¼ teaspoon of red pepper flakes
How to Make Thai Chicken Zucchini Noodles
In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
Heat coconut oil in a large skillet on medium high heat. Add chicken tenders and saute for about 4 minutes on each side.
Remove from heat and set aside to cool. Then dice into pieces.
Add 2 tablespoons of coconut oil into the same skillet. Add spiraled zucchini noodles, carrot noodles and red bell pepper strips.
Stir fry for 2 minutes, stirring constantly.
Remove noodles and place in large bowl. Add the chicken, green onions, and peanut sauce.
Toss until everything is coated well.
ENJOY!!
Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
Ingredients
- 2 tablespoons coconut oil or olive oil for chicken
- 1 lb. of chicken tenders diced
- 2 tablespoons of coconut oil for veggies
- 2 zucchini spiralized
- 1 large carrot spiralized
- 1 red pepper cut into thin strips
- ½ cup of fresh cilantro diced
- ¼ cup of green onions diced
Spicy Peanut Sauce:
- 1 garlic clove minced
- 4 tablespoons of peanut butter
- 2 tablespoon of lime juice
- 2 tablespoons soy sauce or tamari for gluten free
- ½ teaspoon of ground ginger
- ¼ teaspoon of red pepper flakes
Instructions
- In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
- Heat coconut oil in a large skillet on medium high heat. Add chicken tenders and saute for about 4 minutes on each side.
- Remove from heat and set aside to cool. Then dice into pieces.
- Add 2 tablespoons of coconut oil into the same skillet. Add spiraled zucchini noodles, carrot noodles and red bell pepper strips.
- Stir fry for 2 minutes, stirring constantly.
- Remove noodles and place in large bowl. Add the chicken, green onions, and peanut sauce.
- Toss until everything is coated well.
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Adapted from Joyful Healthy Eats
Mary Walton
I am trying low carb recipes because my husband is border-line diabetic. This dish was pretty delicious and he loved it. we had lots of leftovers and hope to eat it a few days in a row for lunch! Any suggestion to keep them well?
Miz Helen
I have a new Zoodle machine so I will sure have to try this recipe. Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
Miz Helen
Jann Olson
We love Thai food and I can’t wait to try this! It looks so delicious. Thanks for sharing the recipe with SYC.
hugs,
Jann
April J Harris
What a beautiful dish! I never used to be a fan of peanut sauces but suddenly I can’t get enough of them. Can’t wait to try your recipe, Sherri. Thank you for bringing it to the Hearth and Soul hop.
Sherri
Me too April! I never knew what I was missing!
Angela
This looks amazing! The sounds so delicious, I am looking forward to trying it, Pinned & Yummed 🙂 I would love for you to share this at the Sunday Fitness & Food Link-Up at: http://www.marathonsandmotivaiton.com
Kristina & Millie
ohhh these thai chicken zucchini noodles looks delish! Should be fairly easy to make with such a good recipe to follow. Thanks for sharing with us!
Suzy
this sounds yummy!….and great for my low carb way of eating!
Rachel Teodoro
This has my mouth watering! I love using my spiral slicer for zucchini. It’s my favorite thing now and I’m always looking for new ways to use them. Pinning this and making it soon. thanks for linking up at the talk of the town party.
Munchkintime
This looks so delicious, pinning it to my Dinner Board!
Mila
I just got my spiralizer in the mail yesterday and made garlic zoodles with tomatoes, which I really liked bu they were a little bland. I can’t wait to make this version, pinning for safe keeping!