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Pad Thai Zoodles

Author Samah Dada


  • 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
  • Salt
  • Pepper
  • Sriracha


  1. 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.
  2. 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.
  3. 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.