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If you're looking for a quick and delicious meal that doesn't compromise on flavor, Zoodle Pad Thai is the answer. This vibrant dish combines the classic flavors of traditional Pad Thai with the fresh crunch of zucchini noodles, making it a perfect choice for a light yet satisfying dinner. The use of zoodles not only enhances the nutritional profile of the meal but also adds a fun twist to a beloved favorite.

Quick Bowl of Joy: Zoodle Pad Thai

Looking for an easy weeknight dinner that's packed with flavor? This Quick Bowl of Joy featuring Zoodle Pad Thai is your answer! With vibrant zucchini noodles and a deliciously creamy sauce, this dish is not only comforting but also a healthier twist on a classic favorite. Ready in just 30 minutes, it's perfect for busy nights or a light and satisfying meal. Save this recipe for later and treat yourself to a delightful culinary experience tonight!
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Ingredients
  

3 medium zucchinis, spiralized into zoodles

1 cup cooked chicken breast, sliced or shredded (or tofu for a vegetarian option)

2 cloves garlic, minced

2 large eggs, lightly beaten

1 medium bell pepper, sliced (choose red or yellow for a hint of sweetness)

½ cup shredded carrots

3 green onions, thinly sliced

¼ cup peanuts, chopped (plus extra for garnish)

3 tablespoons tamari or soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon lime juice

1 tablespoon peanut butter

1 teaspoon chili paste or sriracha (adjust to your spice preference)

Fresh cilantro, for garnish

Instructions
 

Prepare the Zoodles: Begin by spiralizing the zucchinis to create zoodles using a spiralizer. If one isn’t available, you can utilize a vegetable peeler to make long, thin strips instead. Once prepared, set them aside.

    Cook the Eggs: In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Pour in the beaten eggs, allowing them to cook until just set, stirring gently. Once cooked, transfer the scrambled eggs to a plate and set aside.

      Sauté the Vegetables: In the same skillet, add an additional tablespoon of oil if needed, then incorporate the minced garlic and sliced bell pepper. Sauté the mixture for about 2-3 minutes until fragrant, and the bell peppers become slightly tender.

        Combine the Ingredients: Next, add the shredded chicken (or tofu), shredded carrots, and zoodles to the skillet. Toss everything together thoroughly. Cook for an additional 2-3 minutes, keeping a close eye to ensure the zoodles are tender but still firm (al dente).

          Make the Sauce: In a small mixing bowl, whisk together the tamari (or soy sauce), fish sauce (if using), lime juice, peanut butter, and chili paste or sriracha. Once smooth, pour the sauce over the zoodle mixture in the skillet, stirring well to evenly coat all the ingredients.

            Incorporate Eggs and Green Onions: Gently fold in the scrambled eggs and half of the sliced green onions into the mixture. Cook for an additional minute to allow the flavors to meld beautifully.

              Serve the Dish: Transfer the zoodle pad thai into serving bowls. Garnish each bowl with chopped peanuts, the remaining green onions, and fresh cilantro. If you enjoy a bit more heat, feel free to drizzle additional chili paste or sriracha on top.

                Enjoy: Dive into your delightful Quick Bowl of Joy, featuring a fresh and flavorful zoodle pad thai!

                  Prep Time, Total Time, Servings:

                    15 minutes | 25 minutes | Serves 4