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.