Thai Chicken Noodles
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.
Servings: 4 servings
Calories: 321kcal
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
Serving: 255g | Calories: 321kcal | Carbohydrates: 39.4g | Protein: 43.8g | Fat: 6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.5g | Trans Fat: 0.1g | Cholesterol: 112.3mg | Sodium: 883mg | Potassium: 655.5mg | Fiber: 1.8g | Sugar: 4g
