ZOODLES PAD THAI RECIPES

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Add the chicken. Season with salt and sauté until the pieces begin to color and are mostly cooked through, about 4 minutes. Add the bell peppers, tossing with the chicken, and continue to cook until the peppers are tender and the chicken is cooked through, a few minutes more. Push the chicken and peppers to one side of the pan, then add the beaten egg to the empty side. Scramble until just set, about a minute, and mix into chicken and peppers. Stir in the garlic and cook until fragrant, about 30 seconds. Turn off the heat and add the spiralized zucchini noodles (or zoodles) to the pan. Toss with the chicken and vegetable mixture. Add the sauce and toss everything to combine. To each serving, add chopped peanuts, a squeeze more of lime juice and a drizzle of sriracha, if desired.

Steps:

• Season chicken with salt and black pepper. Set aside.
• Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Blot with paper towels to soak up any excess liquid.
• In a medium bowl, combine the fish sauce, coconut aminos, tomato paste, lime juice, sweetener (if using), and chili garlic sauce
• Heat 2-3 tablespoons of oil in a large wok or non-stick skillet over medium-high heat. Add the chicken and cook until mostly cooked through (about 1-2 minutes). Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump. Transfer to a plate and set aside.
• Add remaining oil to the same pan and add the garlic, ginger, and shallots and cook for about 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the pan.
• Stir in sauce and add the chicken and shrimp back into the pan. Turn the heat to high and allow the sauce to thicken and bubble up. Add the zucchini noodles and gently toss with tongs to evenly coat. Remove from heat when everything is heated through and the zucchini noodles have softened up slightly. (No more than 2 minutes - do NOT overcook or the zucchini noodles will become too soft and soggy.)
• Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, and chili paste.
• Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, red cabbage, chopped nuts (peanuts if not whole30) and additional lime wedges on the side.