Chicken Pad Thai (with Zoodles)

Recipe adapted from Cooking Light. 

Serves 3-4


  • 4 large zucchinis, spiralized (Here's the spiralizer we have)
  • 2 large eggs, whisked in a small bowl
  • 1 tbsp peanut oil, divided
  • 16 oz boneless, skinless chicken breasts, sliced into thin strips (2 chicken breasts)
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 3 green onions, sliced, white and green parts divided
  • 1 clove garlic, minced
  • 1 tbsp arrowroot flour
  • 1/4 cup roasted unsalted peanuts, chopped, divided
  • 1 tbsp roughly chopped cilantro + whole cilantro leaves for garnish



1. Spiralize zucchinis to create noodles, about the thickness of linguine. Pat dry with a clean towel; trim noodles to desired length.

2. Mist a small nonstick skillet with cooking spray. Add eggs and cook, scrambling until cooked. Set aside.

3. In a small bowl, whisk all sauce ingredients; set aside.

4. In a large skillet on medium heat, heat ½ tbsp peanut oil. Add chicken and season with salt and pepper. Cook on each side until chicken is cooked through and no longer pink inside. Transfer to a plate and set aside.

5. Reduce heat to low. Add zucchini noodles to skillet and cook, tossing occasionally, for 3 to 5 minutes, or until zucchini has softened.

6. Meanwhile, as the zoodles cook, in the small skillet, heat remaining ½ tbsp peanut oil. Add whites of onions and garlic, stirring constantly to avoid burning, and cook for about 1 minute, until onions begin to soften. Add in sauce and then arrowroot whisking quickly and constantly -- increase heat to medium and whisk until arrowroot dissolves and sauce thickens.

7. Pour sauce over zoodles in the large skillet and toss to coat. Add in cooked chicken, scrambled eggs, and 2 TB peanuts. Cook for a minute, tossing everything together. Stir in chopped cilantro.

8. Divide among plates and garnish with cilantro leaves, greens of onions and remaining 2 tbsp peanuts.