Name: Thai Chicken Zucchini Noodles with Spicy Peanut Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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); 1/2 cup of fresh cilantro (diced); 1/4 cup of green onions (diced); 1 garlic clove (minced); 4 tablespoons of peanut butter; 2 tablespoon of lime juice; 2 tablespoons soy sauce (or tamari for gluten free); 1/2 teaspoon of ground ginger; 1/4 teaspoon of red pepper flakes

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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 1/4 tsp 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

1/2 cup of fresh cilantro, diced

1/4 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)

1/2 teaspoon of ground ginger

1/4 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

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce recipe is the ultimate healthy meal packed with unbelievable restaurant quality flavors.

4.75 from 4 votes

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Course: Main Course

Cuisine: Thai

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings:

Calories: 387kcal

Author: Sherri Hagymas

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
1/2 cup of fresh cilantro diced
1/4 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
1/2 teaspoon of ground ginger
1/4 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.