Zucchini Pad Thai

Serves: 2-3
Cook time: 45 minutes
Difficulty: Easy


  • ⅛ tsp ground ginger
  • 2 garlic cloves, minced
  • ⅛ tsp salt
  • ⅛ tsp black pepper
  • 500gms chicken tenders
  • 2 tbsp peanut oil
  • 3 eggs, lightly beaten
  • ⅓ cup chicken stock
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp rice vinegar
  • 1 spring onion, chopped
  • 1 tsp red pepper flakes
  • 4 zucchini, spiralised
  • ½ cup bean sprouts
  • ½ cup crushed peanuts
  • 1 lime

Zucchini Pad Thai Prep


  1. In a medium bowl, mix the ginger, garlic, salt and pepper. Add the chicken tenders and toss until coated.
  2. In a medium skillet, heat the peanut oil over medium-high heat. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the chicken from the pan and cut into ¼ inch thick slices and set aside.
  3. Add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs from the skillet and set aside.
  4. Reduce heat to medium low and add the chicken stock, peanut butter, soy sauce, sweet chilli, vinegar, spring onion, garlic, and red pepper flakes. Stir well and cook for 3 minutes.
  5. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce, and cook for about 1 min.
  6. Serve with peanuts and lime.

Zucchini Pad Thai

Nutritional Information

Calories: 718

Protein: 90g

Carbohydrates: 13g

Fats: 34g

*Based on total meal

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