Zucchini Pad Thai
Healthy and low carb version of the classic pad Thai.
Servings: 2 people
Ingredients
- 3 medium zucchini - just into zoodles with a spiralizer or sliced into thin long strips.
- 1 red bell pepper - diced
- 5 cloves garlic or 1 tablespoon garlic- minced
- 1 tablespoon fresh ginger - minced or 1 teaspoon dried ground ginger
- 2 eggs
- 1 teaspoon sriracha - more if you want it spicy
- 1 tablespoon olive oil
- 1/2 pound chicken - breast or tenders - diced
- pinch of salt
- For sauce:
- 1 tablespoon coconut sugar
- 1 teaspoon honey
- 1 tablespoon rice vinegar
- 1/4 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 lime - juice only
- Garnish:
- 1 green onion - diced
- 1/4 cup cilantro
- 1/4 cup peanuts - optional
- bean spouts - optional
Instructions
- Cut and prepare all vegetables.
- Whisk together the eggs and sriracha, set aside.
- Mix together the sauce ingredients and set aside.
- In a large skillet, add olive oil, diced chicken and pinch of salt.
- Cook until chicken is cooked through, remove from pan and set aside.
- Add the garlic and ginger in skillet and stir for 30 seconds on high heat before adding the zucchini and red bell pepper.
- Stir mixture for another minute then add egg and sriracha mixture.
- Cook until eggs are cooked.
- Add chicken back into mixture.
- Add sauce and bring mixture to a boil for roughly 2 minutes.
- Remove from heat, top with cilantro, green onions, bean sprouts and chopped peanuts.