Zucchini & Carrot Pad Thai
Serves: 2-3
  • 3 Zucchini, spiralized
  • 1 Carrot, cut into matchsticks
  • 2 Chicken Breasts
  • 5 ounces marinated Tofu, cubed
  • 4 tbsp Cilantro
  • 3 Green Onions, chopped
  • ½ cup Roasted Peanuts, crushed
  • 2 Eggs, scrambled
  • 1 cup Bean Sprouts
  • Olive Oil for Sautéing
  • Lime Wedges for serving
  • For the sauce:
  • 2 tbsp. Soy Sauce
  • 2 tbsp. Lime Juice
  • 1 tbsp. Siracha
  • 1 tbsp. Honey
  • 1 clove Garlic, minced
  • 1 Thai Chile, minced, optional
  • 1 tbsp. Fish Sauce, optional
  1. Spiralize the Zucchini’s & cut Carrot. Place in large bowl, set aside.
  2. In a medium size bowl, mix together all the above listed ingredients for the sauce, set aside.
  3. Heat some Olive Oil in a large, heavy skillet. Sauté Chicken until browned and cooked through - about 8 minutes on each side. Remove, shred and set aside in a medium bowl.
  4. Add additional oil if needed. Scramble & fry Eggs until desired consistency. Remove Eggs and place them in the same bowl as the Chicken.
  5. Add the Tofu to the hot skillet and sauté until warmed through, about 5 minutes. Remove and add to the same bowl as the Chicken & Eggs.
  6. If needed, add additional oil to your skillet. Sauté Zucchini & Carrots until warm, about 5 minutes. Add the Sauce, Chicken, Eggs, Tofu & Bean Sprouts to the skillet and saute until everything is piping hot, about 5 minutes.
  7. Transfer to a large serving dish.
  8. Top with Cilantro, Green Onions, Roasted Peanuts and serve with Lime wedges.
Recipe by Slice of Jess at https://sliceofjess.com/zucchini-carrot-pad-thai/