Chicken Pad Thai Zoodle Bowls
Thursday - January 16, 2020 3:46 pm , Category : RECIPES
3 tbsp vegetable oil
2 eggs, beaten
3 medium peeled carrots, julienne peeled (2 cups)
2 medium zucchini, julienne peeled (2 cups)
2 cloves garlic, finely chopped
1/4 tsp crushed red pepper flakes
1/4 tsp salt
20 oz boneless skinless chicken thighs, cut into bite-size pieces
6 green onions, whites and greens separated, sliced on the bias
2 tbsp packed brown sugar
1 tbsp soy sauce
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro leaves
2 tbsp chopped fresh mint leaves
1 lime, cut into wedges
In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add eggs; cook 30 to 60 seconds, stirring until scrambled and firm. Transfer mixture to plate; cover to keep warm. Wipe out skillet.
In same skillet, heat 1 tablespoon of the oil over medium heat. Add carrots, zucchini, garlic, pepper flakes and salt; cook 2 to 3 minutes, stirring frequently, until tender. Transfer to 4 bowls; cover.
In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken and green onion whites; cook 5 minutes without moving, then stir and cook 3 to 5 minutes longer, until chicken is no longer pink in center. Return eggs to pan.
Add brown sugar and soy sauce; cook 1 to 2 minutes or until liquid evaporates.
Add chicken mixture to bowls. Sprinkle with green onion greens, peanuts, cilantro and mint. Serve with lime wedges.