My goodness gracious, this dish was just delicious. In the midst of summer, this dish was so light and refreshing with a huge burst of flavor and spice. Not to mention very healthy!
This recipe was given to me by my lovely friend, Cari. She is the most unbelievable wife and mother and is always looking for a quick and healthy weeknight meal. This one was seriously a winner and will likely become a staple in our home.
The ingredients in this are all really fresh and delish:
This recipe initially called for “pad thai sauce” which comes in a jar that you can buy in the international food aisle at the grocery store. But, it has lots of preservatives, which I refuse to use. So, I just made my own “asian dressing” with whatever ingredients I had laying around.
I started with the juice of a lime.
Then I added some peanut butter, dark (or light) sesame oil and salt and pepper. I also decided to add a little Turmeric spice which just added some color. Totes optional.
Whisk all the ingredients together.
Set aside the sauce.
Next, zoodle up your zucchini. You can find a Spiralizer on Amazon or Bed Bath and Beyond.
Set the zucchini noodles aside with the sauce.
Chop up some garlic, ginger, scallions and cilantro. While your at it, slice up a lime which you will use for serving later.
These are all the deep, delicious flavors that are going to make this dish shine. For the ginger, I used a microplane to grate the ginger very finely. I don’t even bother peeling the fresh ginger, I really don’t think it matters.
Okay so here we go…
Heat a wok or deep saute pan to medium high heat and drizzle in some olive oil. While the oil is heating up, salt and pepper your chicken. I used chicken tenders, but feel free to use whatever kind of protein you would like.
Throw the chicken in the wok and cook for 4 minutes on the first side…
Turn and cook for 4-5 minutes on the next side, making sure that the chicken is cooked through.
Remove the chicken to a plate and let it rest while you make the rest of the dish.
Wipe down the wok and crack the egg in.
Very quickly scramble the egg. It will cook quickly in the hot wok. Say “hot wok” five times fast, I dare you.
Remove the egg to the plate with the chicken.
Wipe down the wok again and add a little more oil. Then, add the scallions, garlic and ginger and cook for about a minute until fragrant.
Add a large handful of matchstick carrots.
Cook for another minute or two until the carrots begin to soften.
Then, add the zucchini and the sauce and stir everything together.
Cook for only about a minute or two longer to ensure that the zucchini noodles don’t get too soft. I really only cooked the zoodles for the time it took me to incorporate the sauce into the zoodles.
Take the wok off the heat.
Chop the chicken up into small pieces.
Add the chicken and egg.
Roughly chop some cashews or peanuts.
Add the cashews and a handful of the chopped cilantro and toss!
Serve in a big bowl with a slice of lime wedge and a little extra cilantro.
1 package or 5 – 6 chicken tenders
3 medium zucchini, spiralized into zoodles. (You can also use regular spaghetti noodles)
1 cup matchstick carrots
3 scallions, chopped (I used the green and white parts)
1/3 cup chopped cilantro
1 tablespoon ginger, finely grated (I used a microplane)
3 cloves garlic, chopped
1/2 cup chopped cashews or peanuts
2 TB olive oil
Kosher salt and freshly ground black pepper
1 lime, sliced into wedges (for serving)
For the sauce:
4 tablespoons lime juice (about the juice of one lime)
3 tablespoons dark sesame oil
1 heaping tablespoon peanut butter
1/4 tsp Turmeric
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
For the sauce, whisk together the lime juice, sesame oil, peanut butter, turmeric and salt and pepper. Set aside.
Spiralize the zucchini into a bowl and set aside.
Chop the garlic, cilantro and scallions and grate the ginger. Heat a wok or deep saute pan to medium high heat. Add 1 TB of olive oil. While the oil is heating, salt and pepper the chicken generously. Cook the chicken tenders in the wok for 4 minutes on each side until the chicken is cooked through. Set aside on a plate and let the chicken rest.
Turn the heat down to medium. Carefully wipe down the wok and scramble the egg. Set aside on the same plate as the chicken. Wipe the wok down again and add the second TB of olive oil. Cook the ginger, garlic and scallions for about 1 minute until fragrant. Add the matchstick carrots and cook for another minute or two until the carrots begin to soften. Add the zucchini noodles and sauce and toss over the heat until the sauce is incorporated.
Take the noodles off the heat. Chop the chicken into small, bite sized pieces. Add the chicken, scrambled egg, cashews and chopped cilantro. Toss the zoodles.
Serve with a slice of lime and an extra sprinkling of cilantro.