Berry Nourished

Thai Chicken Zoodles with Peanut Sauce

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thai-peanut-zoodles-7Zoodles zoodles zoodles……so what are they anyways? Well, the name says it all! Zoodles = zucchini + noodles. And I love them!

Part of the big appeal to many, is that zoodles can replace pasta in a lot of recipes. But, I think that many types of pastas are healthy in the right portion size, so I’m not saying that we shouldn’t be eating pasta and that we should be replacing it with vegetables. Vegetables are vegetables. Pasta is pasta. And it’s perfectly okay to just have pasta. But making zucchini noodles is a great way to make half your plate vegetables at meals, which I always recommend. I do love combining regular pasta with zoodles. This is a great way to increase the volume of your meal without adding an excessive amount of calories and carbs. Because let’s be honest, typically pasta dishes are excessively large!

thai-peanut-zoodles-3Spiralizing completely transforms fruits and vegetables. You can spiralize so many fruits and vegetables like carrots, apples, beets, parsnip, onions, sweet potatoes, and many more! Zucchini is especially great because if its bland flavour, which goes well with a variety of sauces.

The contraption that makes zoodles is called a spiralizer and there are a few different types that you can buy. Most of them are relatively inexpensive.

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Thai Chicken Zoodles with Peanut Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 3-4

Thai Chicken Zoodles with Peanut Sauce

Ingredients

For the zoodles:
4 medium zucchini, spiralized
1 large carrot, spirulized
1 red bell pepper, sliced thinly
2 tbsp grapeseed oil, divided
1 garlic clove, minced
2 chicken breasts, cubed (if sauteing - see instructions below)
For the peanut sauce:
1/3 cup natural peanut butter
1/4 tsp ginger, minced
2 tbsp low sodium soy sauce
1/2 tsp thai chili sauce
2 tbsp rice vinegar
2 tbsp warm water

Instructions

    In a small bowl, whisk together all of the peanut sauce ingredients. Set aside.
    Heat 1 tbsp of grapeseed oil in a large skillet or wok to medium high heat. Add chicken cubes and saute each side for 3-4 minutes. Remove from heat and let sit. (Note: you can also barbeque chicken, bake, or cook on a panini grill (this is what I did).
    In the same large skillet over medium high heat, add 1 tbsp of grapeseed oil, and saute minced garlic, and bell pepper for a few minutes until slightly browned. Add zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly. (Do not saute for too long, as the zucchini noodles will shrink in size and become limp))
    Remove the noodle mixture and transfer to a large bowl along with chicken. Toss with peanut sauce until all noodles are coated.
https://www.berrynourished.com/thai-peanut-zucchini-noodles-with-chicken/

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.

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