Chicken Pad Thai Zoodles

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 2 tsp Garlic
  • 1/2 Onion, large
  • 1/2 cup Peanuts
  • 3 Zucchini

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Lime juice
  • 2 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Rice vinegar

Found on chocolateslopes.com

Description

Ingredients

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice vinegar
• 2 teaspoons brown sugar
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 3 zucchini, spiralized
• 1/2 large onion, spiralized
• 1 pound chicken breasts, cooked and chopped into 1-inch pieces
• 2 eggs
• 1 tablespoon sesame seeds
• 1/2 cup peanuts, chopped

Directions

• In a bowl mix soy sauce, lime juice, rice vinegar, and brown sugar. Set aside.
• Using a spiralizer or grater, make the zucchini and onion noodles.
• In a large skillet over medium high heat add olive oil and garlic.
• Crack eggs into skillet and mix until scrambled.
• Add zucchini and onion strands and cook until tender (dont overcook).
• Add cooked chicken and sauce. Stir until well combined.
• Top with peanuts and sesame seeds.
• Serve immediately.

Nutrition