Zoodle Pad Thai

Sometimes you just want a hearty, spicy, stick-to-your-belly kind of meal. This is it. We lightened up a traditional pad thai recipe by loading up on vegetables and eliminating the noodles. It still has all the flavor you love, but none of the refined carbohydrates. Feel free to mix it up by adding different vegetables or switching the nut butter to another favorite! This one travels to school and reheats in the microwave really well.

What You’ll Need:

• 4 oz chicken breast per person, cubed

• 1 medium zucchini or yellow squash per person

• 1/2 red bell pepper per person

• 1/2 large carrot per person

• 1/2 cup alfalfa sprouts per person

• 1/2 Tbsp sesame oil per person

• 2 tbsp almond butter per person

• 1/4 cup coconut milk, per person

• 3 clove garlic, minced

• 1 tbsp coconut aminos, per person

• 1 tbsp fish sauce, per person

• Juice and zest of one lime

• 1 tsp crushed red pepper flakes

• 1/2 cup green onion and cilantro, for garnish

• Salt and pepper to taste

What To Do:

1. Spiralize squash or zucchini.

2. Put coconut milk, almond butter, red pepper flakes, lime juice and zest, salt and pepper, garlic, coconut aminos, and fish sauce into a sauce pan.

3. Whisk until it begins to bubble. Turn heat down to low and let simmer.

4. Place zoodles in sautee pan or wok on high heat with sesame oil. Stir fry zoodles until cooked through, but not mushy, for 2-5 minutes.

5. Add in carrots, sprouts, and bell peppers.

6. Add in sauce and mix together until well combined.

7. Top with chicken, cilantro, green onion, and slivered almonds if you wish!