Zucchini Noodle Chicken Pad Thai

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini Noodle Chicken Pad Thai

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Pad Thai

Enjoy a refreshing twist on a classic Pad Thai with tender chicken breast tossed among crisp zucchini noodles. Infused with the tang of lime and a touch of authentic fish sauce, this dish is both light and satisfying—perfect for a nourishing meal any time of day.

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NUTRITION

371kcal
Protein
46.6g
Fat
13.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1 medium Zucchini

1/4 cup shredded Carrot

1/2 cup Bean Sprouts

1 tbsp Crushed Peanuts

Pad Thai Sauce

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PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, transform the zucchini into noodles and set aside.

  • 2

    Season the chicken breast with a pinch of salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked. Once cooked, slice into thin strips.

  • 3

    In the same skillet, lightly scramble the egg until just set, then push it to one side of the pan.

  • 4

    Add the zucchini noodles, shredded carrots, and bean sprouts to the skillet. Toss them gently for 2-3 minutes until they are just tender but still crisp.

  • 5

    Mix the prepared Pad Thai sauce (a combination of lime juice, fish sauce, and tamarind paste) into the vegetable mixture, ensuring they are well coated.

  • 6

    Combine the sliced chicken and scrambled egg with the vegetables. Sprinkle with crushed peanuts for added crunch and flavor.

  • 7

    Serve immediately and enjoy this light, protein-packed twist on Pad Thai.

Zucchini Noodle Chicken Pad Thai

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zucchini Noodle Chicken Pad Thai

YOUR SOLIN GENERATED RECIPE

Zucchini Noodle Chicken Pad Thai

Enjoy a refreshing twist on a classic Pad Thai with tender chicken breast tossed among crisp zucchini noodles. Infused with the tang of lime and a touch of authentic fish sauce, this dish is both light and satisfying—perfect for a nourishing meal any time of day.

NUTRITION

371kcal
Protein
46.6g
Fat
13.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg

1 medium Zucchini

1/4 cup shredded Carrot

1/2 cup Bean Sprouts

1 tbsp Crushed Peanuts

Pad Thai Sauce

PREPARATION

  • 1

    Using a spiralizer or vegetable peeler, transform the zucchini into noodles and set aside.

  • 2

    Season the chicken breast with a pinch of salt and pepper. In a non-stick skillet over medium heat, cook the chicken for about 5-6 minutes per side until fully cooked. Once cooked, slice into thin strips.

  • 3

    In the same skillet, lightly scramble the egg until just set, then push it to one side of the pan.

  • 4

    Add the zucchini noodles, shredded carrots, and bean sprouts to the skillet. Toss them gently for 2-3 minutes until they are just tender but still crisp.

  • 5

    Mix the prepared Pad Thai sauce (a combination of lime juice, fish sauce, and tamarind paste) into the vegetable mixture, ensuring they are well coated.

  • 6

    Combine the sliced chicken and scrambled egg with the vegetables. Sprinkle with crushed peanuts for added crunch and flavor.

  • 7

    Serve immediately and enjoy this light, protein-packed twist on Pad Thai.