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Chicken Pad Thai Zoodles

Chicken Pad Thai Zoodles
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Prep Time: 15 min Serves: 4
Cooking Time: 10 min Yield: 4 bowls
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Skip the takeout and make this healthy spin on pad thai instead. While we all love pasta, two cups of the stuff comes in at 480 calories, 90 grams of carbs and two grams of fiber. Compare that to two cups of zucchini zoodles, which has 66 calories, 12 grams of carbs and four grams of fiber. Here we're also mixing in some thin slices of squash and carrots to give you a exciting pop of texture and color.



1. Cut ends off zucchini, squash and carrot. With a vegetable peeler, peel thick long ribbons.
2. Cube chicken breast into bite-sized pieces. Season with salt and pepper (adjust to taste).
3. In large skillet heat 1 tbsp. sesame oil to medium heat and add minced garlic. Cook and stir slightly cooking garlic until lightly golden brown. Turn the heat to med-high and mix in the chicken. Cook chicken on each side until lightly golden brown (about 5-7 minutes, or until cooked through).
4. Make the sauce by adding the tamarind paste, honey, fish sauce, Sriracha and water to a small bowl and whisking together.
5. Add remaining sesame oil to pan and add ribbons zucchini, squash, carrots and sauce. Only cook for a short 2 minutes, stirring continuously to keep it al dente.
6. Plate, sprinkle with crushed peanuts and garnish with bean sprouts and cilantro. Squeeze lime juice on top.

- For an individual serving, use 1 boneless skinless chicken thigh or half skinless boneless chicken breast. Use 1 small zucchini, 1 small yellow squash and 1 small carrot. With the remaining ingredients, use only 1/3 the suggested measurements. Cook and prep time are the same.


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