I spent part of my high school living in London, and I remember when we were finally able to go “off campus” for lunch, we’d sometimes make the trek to this little Thai place called Bhan Thai in St. John’s Wood.
It was so good – those noodles in that delicious sauce with crunchy peanuts on top? Okay yeah, I’d definitely have some of that right now…
But unfortunately, I’m not in London and nor am I planning to hop on a plane right now, so we’re going to just improvise (and add a healthy twist while we’re at it)!
My Pad Thai Zoodles are a healthy take on your traditional pad Thai, using zucchini for the noodles and cooked in a lightened up Thai-inspired sauce. Definitely top it with roasted peanuts (if you’re into that!) and bean sprouts. The sauce itself is delicious so make sure to save some of that to serve with the dish.
Pad Thai Zoodles
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1 cup broccoli florets
- 1 zucchini (spiralized)
- Shredded chicken breast (omit if vegan or vegetarian)
- 2 TBSP coconut aminos or shoyu sauce
- 1/2 TBSP coconut oil
- 1 clove garlic (can also use 1/2 TBSP powder)
- 1/2 TBSP ginger grated or powder
- 1 TBSP rice vinegar
- 1/2 TBSP sesame oil
- 1 TBSP black sesame seeds
Stir together the coconut aminos, rice vinegar, sesame oil, Sriracha, ginger, garlic, salt and pepper. Marinate the chicken while you prep the vegetables and spiralize the zucchini - reserve some of this marinade to serve with the dish.
Heat coconut oil in a pan over medium heat and stir-fry the broccoli and peppers in salt and pepper until they soften. Then cook the chicken, pouring the marinade over it until it is cooked completely through. Feel free to omit this step if you are vegan, vegetarian, or simply want a plant-based meal.
When chicken is fully cooked, add in spiralized zucchini noodles and cook until just al dente. Drizzle with sauce and garnish with sesame seeds, Sriracha, bean sprouts, and peanuts.