Chicken Peanut Pad Thai
Macros per serving:
• 267 Calories
• 12g of Fat
• 30g of Protein
• 7g of Net Carbs
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1 tbsp olive oil
  • 1 white onion (chopped)
  • 2 cloves garlic (minced)
  • 16 oz. boneless skinless chicken thighs
  • 2 large zucchini
  • 1 large egg
  • 2 tbsp soy sauce
  • 1 lime
  • 1/2 tsp chili flakes (optional)
  • 1 oz. peanuts
  1. In a wok or a large pan on medium heat, cook the chopped onion in olive oil until translucent. Then cook the garlic until fragrant, about 3 minutes.
  2. Season the the boneless skinless chicken thighs with salt and pepper and place them in the wok. Let them cook for about 5-7 minutes on each side or until fully cooked.
  3. Take the chicken thighs out of the wok and shred them using two forks.
  4. Trim the ends off the zucchini and spiralize them into thin noodles. Set the noodles aside for step 6.
  5. Create a well in the center of the wok or pan and crack an egg into it. Allow it to cook for a few seconds and then scramble it into large chunks.
  6. Once the egg is cooked, toss the zucchini noodles into the pan. Let your noodles cook for just about 2 minutes, tossing continuously.
  7. Add the shredded chicken thighs and finish it all off with a splash of soy sauce, lime juice and chili flakes, if using.
  8. Serve the Chicken Pad Thai with crushed or whole peanuts and lime for garnish. Salt and pepper the dish as needed.