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Cooking 101
This veggie-packed Pad Thai is the perfect keto-friendly weeknight dinner, and it's done in just 30 minutes.
Chef Tip: Zucchini noodles adds a nice balance of texture and flavor in this dish, but you can cut zucchini into discs or matchsticks if you don't have a spiralizer.
Vegetable oil
½ lb. zucchini noodles
½ cup shredded carrots
4 cups leftover rotisserie chicken, shredded, or diced
2 oz. Pad Thai noodles, cooked and drained
Salt
1 tbsp sambal oelek (Chili garlic sauce)
½ cup toasted peanuts
½ bunch scallions, sliced
½ bunch basil/Thai basil, chopped
Heat a glug of oil in a large skillet over medium high heat and cook the zucchini noodles and carrots for about a minute until softened
Add in the left over rotisserie chicken and saute until the chicken is heated through
Stir in the cooked Pad Thai noodles and add a pinch of salt
Squeeze in ½ a pouch of the Coconut Cashew Sauce and the sambal oelek and continue tossing until the noodles and vegetables are evenly coated in the sauce
Garnish with toasted peanuts, scallions, and basil. Serve immediately
A silky, Thai-inspired squeeze loaded with fresh ginger, zesty lemongrass, makrut lime leaves, and creamy coconut milk. Drizzle it on everything—yep,…
This recipe is also great with our Gingery Miso sauce.
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Nutrition (per serving)
Calories = 270
Total fat = 18g
Total carbohydrates = 13g
Fiber = 3g
Protein = 18g
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