Chicken Pad Thai Zoodle Bowls

By á-4084

Ingredients

• 3 tablespoons vegetable oil
• 2 eggs, beaten
• 3 medium peeled carrots, julienne peeled or spiralized (2 cups)
• 2 medium zucchini, julienne peeled or spiralized (2 cups)
• 2 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 20 oz boneless skinless chicken thighs, cut into bite-size pieces
• 6 green onions, whites and greens separated, sliced on the bias
• 2 tablespoons packed brown sugar
• 1 tablespoon soy sauce
• 1/4 cup chopped peanuts
• 1/4 1/4
• cup chopped fresh cilantro leaves
• 2 2
• tablespoons chopped fresh mint leaves
• 1 1
• lime, cut into wedges

Preparation

Step 1

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.
2
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.
3
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.
4
Add chicken mixture to bowls. Sprinkle with green onion greens, peanuts, cilantro and mint. Serve with lime wedges.