zucchini pad thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Chicken Thigh- baked no skin 5 cup Zuchini Squash 1 cup(124 g) includes skin (by TAMI_E) 1 clove Garlic .5 cup, chopped Onions, raw .5 cup Peanuts, dry-roasted 2 large Egg, fresh, whole, raw 1 tbsp Olive Oil 5 tsp packed Brown Sugar 2 tbsp Kikkoman Less Sodium Soy Sauce 2 tbsp Vinegar - Natural Rice Vinegar (Nakano) 2 tbsp Lime Juice, juice of 1 lime
In a bowl mix soy sauce, lime juice, rice vinegar and brown sugar and set aside. Using a spiralizer, make the zucchini into noodles. In a large skillet over medium high heat, cook the garlic in the olive oil. Crack eggs into the skillet and mix til scrambles. Add zucchini and onion and cook til tender. add the cooked chicken and the sauce until well combined. top with peanuts, chopped if you wish and sesame seeds.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TPANANCY.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TPANANCY.
Nutritional Info Amount Per Serving
- Calories: 422.4
- Total Fat: 24.5 g
- Cholesterol: 206.3 mg
- Sodium: 395.7 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.6 g
- Protein: 35.5 g
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