Thai Chicken Noodles

5 from 4 votes

Who needs take out when you can make these easy Thai Chicken Noodles are home. Using a homemade sauce, chicken breast and tons of vegetables you’ll have a delicious meal in under 30 minutes.

Prep Time10

Cook Time10

Course: Main Course

Cuisine: American, Thai

Servings: servings

Calories: 321kcal

Author: Danielle Lima

Equipment

Spiralizer

Ingredients

1 lbs. chicken breast boneless, skinless
1 large zucchini 142g
1 red bell pepper thinly sliced
1 tsp. olive oil
1 garlic clove minced
1 egg
1 egg white
4 oz. Thai Stir Fry Noodles
1/4 tsp. tapioca flour
1/2 tsp. water

Sauce

2 tbsp. fish sauce
2 tbsp. coconut aminos
3 tbsp. Swevre brown sugar replacement
1.5 tbsp. tamarind paste
1/4 tsp. garlic powder

Toppings

14 g chopped peanuts included in nutrition
2 green onions chopped
cilantro optional
red pepper flakes optional

Instructions

Chop the end off the zucchini and using a spiralizer, slice into zoodles. Place the zoodles on a paper towel, sprinkle with salt and let sit while you prepare the dish. This helps get the moisture out of the zucchini.
Heat olive oil in a large pan over medium heat. Add garlic and chopped chicken to the hot oil. Cook until the chicken is cooked through. Approximately 5 minutes, stirring often so it cooks through on all sides.
While the chicken is cooking add all the sauce ingredients to a bowl or jar and combine, slice your red bell pepper into thin strips and cook your noodles. Cook the stir fry noodles according to the package directions (boil for 4-6 minutes and rinse in cold water. Tip: break in half before boiling to help distribute throughout the dish for serving). Be sure to weigh the noodles uncooked.
Once the chicken has cooked through add the red bell pepper to the pan and sauté for a few minutes to soften the peppers.
Push the chicken and bell pepper mixture off to the side of the pan and add the eggs. Scramble until completely cooked and mix in with the chicken.
Pat the zoodles dry and cut in half to help distribute throughout the dish to make serving easier. Add the zoodles to the pan with the chicken.
Add the cooked and drained stir fry noodles and sauce. Mix together well to combine. Let the noodles simmer for a few minutes. Mix the tapioca with water to create a slurry and add to the dish. Mix together to thicken the sauce.
Add chopped green onions, cilantro and peanuts. Serve and enjoy!

Notes

All nutrition facts are an estimate.
Tamarind Paste or Puree will work the same for this recipe.
Lower the carbs by using all zoodles, Healthy Noodles or a combination of both.

Nutrition