CHICKEN ZUCCHINI NOODLE PAD THAI
When we first made this, we couldn't believe how satisfied we were when we were and didn't even miss the rice noodles. Another quick option would be to use shredded roast chicken. Just add it in place of the raw chicken and just cook it long enough to heat-through. And add shrimp if you like, it's fantastic too! Our favorite tool for making zucchini noodles is the Paderno Spiralizer.
Provided by Diane
Categories Main Course
Time 20m
Number Of Ingredients 21
Steps:
- Cut zucchini into spirals or noodle strands using the vegetable spiralizer or julienne peeler. Set aside noodles.
- Make the Sauce: in a small bowl, combine the sauce ingredients (rice vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, and chili garlic sauce), set aside. If you want to use sriracha hot sauce, add as much as you like or you can add it afterwards.
- Heat a large pan on medium-high heat. Add one tablespoon of olive oil (reserve the other half for later). Then add zucchini noodles and cook for about 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
- Let the noodles rest for about 3 minutes to allow all the moisture to release. Remove the noodles from the pan and drain the excess water.
- Carefully wipe the same pan remove the excess water, and then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the chicken and cook for about 3-4 minutes, or until cooked through.Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetables until the egg is cooked.
- Add the zucchini noodles back into the same pan, and then add the sauce. Cook for about 1 more minute or until the zucchini noodles are heated through. Then stir in the bean sprouts.
- Serve with roasted peanuts and cilantro. If you want to add lime wedges, squeeze some fresh lime juice on the noodles right before serving.
Nutrition Facts : Calories 624 kcal, Carbohydrate 17 g, Protein 60 g, Fat 34 g, SaturatedFat 5 g, Cholesterol 238 mg, Sodium 2149 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
PAD THAI ZUCCHINI NOODLES
25 minute low carb and healthy Pad Thai Zucchini Noodles is a crunchy and healthy salad version of the classic noodle dish.
Provided by Olena Osipov
Categories Side Dish
Time 25m
Number Of Ingredients 19
Steps:
- In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
- Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
- Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
- Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.
Nutrition Facts : Calories 279 kcal, Sugar 9 g, Sodium 855 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 14 g, Fiber 4 g, Protein 22 g, Cholesterol 165 mg, ServingSize 1 serving
ZUCCHINI NOODLE PAD THAI
Zucchini noodle pad thai is a low carb veggie-packed meal that comes together in just 30 minutes. Made with shrimp, eggs, bell pepper and a sweet and tangy pad Thai sauce!
Provided by Denise Bustard
Categories Dinner
Number Of Ingredients 14
Steps:
- Sauce - Shake together pad thai sauce and set aside.
- Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
- Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
- Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
- Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
- Serve - Serve with cilantro leaves, peanuts and lime wedges.
Nutrition Facts : ServingSize 1 g, Calories 322 kcal, Carbohydrate 17 g, Protein 33 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 449 mg, Sodium 2200 mg, Fiber 3 g, Sugar 13 g
ZUCCHINI NOODLES PAD THAI
A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.
Provided by Andrea Nicole
Categories World Cuisine Recipes Asian
Time 57m
Yield 4
Number Of Ingredients 19
Steps:
- Make zucchini noodles using a spiralizer.
- Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
- Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
- Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
- Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g
ZUCCHINI PAD THAI NOODLES "ZOODLES"
The best part about this Zucchini Pad Thai is that you can add what ever protein you want. We like to have our zucchini noodles a little on the crunchy side, so we like to cook the zucchini first, then let the water drain from the noodles before serving. The water that's reserved from the noodles won't water down any sauce or flavor in the zoodle recipe.
Provided by Todd + Diane
Categories Main Course
Time 20m
Number Of Ingredients 17
Steps:
- Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chili garlic sauce), then set aside.
- Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool or tools mentioned in our post write up.
- Heat a large pan on medium high heat. Add 1 Tablespoon olive oil (reserve the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
- Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water.
- Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
- Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.
- Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minutes or until the zucchini noodles are heated through. Then stir in the bean sprouts.Serve the warm zucchini pad thai noodles with roasted peanuts, cilantro, and lime wedges.
Nutrition Facts : Calories 545 kcal, Carbohydrate 30 g, Protein 41 g, Fat 31 g, SaturatedFat 5 g, Cholesterol 379 mg, Sodium 2791 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving
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