Chicken pad Thai zoodles

1.2 unit (yield from 1 lb ready-to-cook chicken) Chicken Breast (cooked), no skin, roasted
6.0 cup, sliced Zucchini
2.0 large Egg, fresh, whole, raw
2.0 clove Garlic
2.0 tbsp Lime Juice, juice of 1 lime
2.0 tbsp Soy Sauce
1.0 serving Hot Sauce, Sriracha Hot Chili Sauce 1 tsp (5g)
2.0 tbsp Honey
2.0 tbsp Hoisin Sauce
1.0 1tsp Coconut Oil
2.0 serving Green Onion (fresh-1 stalk)
1.0 1tsp Canola Oil

In a skillet, heat 1 teaspoon of the vegetable oil (or coconut oil) over medium low heat. Add the egg to the pan and scramble until cooked. Remove the cooked egg and set aside. In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey (or brown sugar), and the hoisin sauce. Turn the heat up to medium and place the pan back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Then stir in the flour and water mixture. Stir to combine and let the sauce cook for about 3 minutes until thickened and slightly reduced. Add in the zucchini noodles. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender. Stir in the eggs. Garnish with chopped peanuts, cilantro or green onion. Serve.

Serving Size: 6

Number of Servings: 1.0

Recipe submitted by SparkPeople user KWENTIM.