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hicken Pad Thai Zoodles are a healthier alternative to a takeout staple, gone Paleo and gluten free! Easier to make than you think!

If you're a fan of chicken pad Thai, we've got a recipe for you.

Traditional pad Thai recipes, believe it or not, can be loaded with sugar and oil. This recipe has neither of those issues to contend with. This chicken pad Thai recipe is made with very little of the sweet stuff, a minimum amount of oil, and skips the traditional rice noodles. Instead, it involves spiralizing zucchini to make "zoodles" instead for a gluten-free and low-carb meal prep you'll love.

We know this list of ingredients looks a bit long, but if you've got a decently stocked pantry it shouldn't be too difficult to put together.

Chicken Pad Thai Zoodles Ingredients:

For the sauce:

2 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sambal oelek chili paste
1 tablespoon peanut butter
1 tablespoon coconut aminos
2 tablespoon granulated sweetener
2 tablespoon lime juice

Plus, the chicken pad thai zoodles . . .

2 medium zucchini
1 lb chicken breast, butterflied and cut into strips
3 tablespoon sesame oil, divided
1 tablespoon ginger, minced
3 garlic cloves, minced
3 large scallions, thinly sliced, plus extra for serving
2 eggs, beaten

And the optional toppings

¼ cup cilantro, chopped
¼ cup peanuts, chopped

How to Make Chicken Pad Thai Zoodles

First, bring the sauce ingredients together in a small bowl, and set aside. Then, you prep the chicken into bite size pieces, and spiralize the zucchini so you have "zoodles." Set all that aside. In a large deep skillet, cook the garlic and ginger with some sesame oil, then add the scallions, stirring until fragrant. Add the chicken, cook until it's lightly browned (about 7 or 8 minutes). Remove the chicken from the pan and set aside. Add the noodles with some sesame oil and stir fry for a few minutes until almost tender. Then, add the chicken back in along with the beaten eggs, and cook all ingredients together. Divide the ingredients among four meal prep containers, and you're ready!

How to Serve and Store Chicken Pad Thai Zoodles

This is a complete meal in and of itself. It really doesn't need much else. We've suggested additions such as chopped/crushed peanuts for topping, along with some sliced scallions and chopped cilantro. All are really great accents to the flavors. You can also squeeze some lime wedges over the finished chicken pad Thai zoodles dish, and that'll perk up all the flavors, too.

More Thai Food Meal Prep Ideas:

Chicken Pad Thai Zoodles

An easy, low carb version of chicken pad thai! This healthy pad thai recipe is made with zoodles instead of brown rice noodles

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Lunch

Cuisine: Asian

Keyword: Chicken

Servings: meals

Calories: 362kcal

Author: Meal Prep on Fleek

Ingredients

For the Sauce

2 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon sambal oelek chili paste
1 tablespoon peanut butter
1 tablespoon coconut aminos
2 tablespoon granulated sweetener
2 tablespoon lime juice

For the chicken pad thai zoodles

2 medium zucchini
1 lb chicken breast butterflied and cut into strips
3 tablespoon sesame oil divided
1 tablespoon ginger minced
3 ea garlic cloves minced
3 ea scallions thinly sliced, plus extra for serving
2 ea eggs beaten

For toppings

¼ cup cilantro chopped
¼ cup peanuts chopped

Instructions

Make the sauce: in a small bowl combine the sauce ingredients (fish sauce, vinegar, chili paste, peanut butter, coconut aminos, sweetener, lime juice), then set aside.
Butterfly the chicken breast then cut into strips or bite sized pieces.
Cut the zucchini into noodles by using a vegetable spiralizer tool.
Heat 2 tablespoon sesame oil in a large pan over medium heat. Add ginger and garlic and stir until fragrant. Add scallions until well combined and softened; about 2-3 minutes.
Add the chicken to the pan and stir fry until well combined with ginger, garlic and scallions; 5 minutes or until lightly browned and cooked through. Set chicken aside.
Add 1 tablespoon sesame oil along with the zucchini noodles and cook 3-4 minutes; until noodles are tender.
Add the chicken back into the pan along with the beaten eggs; stir frequently to break up/scramble the eggs.
Once eggs have cooked, add the sauce and stir, about 2 minutes, until all ingredients are well combined.
Divide the chicken pad thai zoodle mixture into 4 meal prep containers.
Top with additional green onions, crushed peanuts, and cilantro.