Chicken Pad Thai with Zucchini Noodles
Try this Chicken Pad Thai with Zucchini Noodles recipe, or contribute your own.
Try this Chicken Pad Thai with Zucchini Noodles recipe, or contribute your own.
- 1 clove garlic minced
- 1 egg
- for the sauce:
- 1 tbls. palm sugar
- 1 tbls. tamarind concentrate/paste
- 1 tbls. fish sauce
- 1 tbls. white sugar
- 1/4 tsp. chili paste
- for the pad thai:
- 1 chicken breast cut into chunks
- 1/2 c. shredded carrots
- 1 zucchini, cut into thin noodle shape (like linguin
- 1 green onion sliced
- 1/4 c. bean sprouts
- 2 tbls. chopped cilantro
- 2 tbls. chopped mint
- 2 tbls. chopped peanuts
- slice of lime
- Carbohydrate 1.653 g
- Cholesterol 0 mg
- Fat 0.025 g
- Fiber 0.104999995231628 g
- Protein 0.318 g
- Saturated Fat 0.00445 g
- Serving Size 1 1 recipe (5g)
- Sodium 0.85 mg
- Sugar 1.54800000476837 g
- Trans Fat 0.00755 g
- Calories 7 calories
Step-by-step
- Combine sauce ingredients in bowl and set aside. I like to microwave it about 20-30 seconds to make sure the sugars are melted.
- In large skillet, add a little bit of oil and cook the chicken with the garlic. Add carrots and zucchini and briefly cook to soften the zucchini a bit.
- Push ingredients in pan to the side. Crack egg and scramble it in the pan, then combine it with the mixture. Add sauce to heat and combine.
- To serve, toss with green onions, bean sprouts, cilantro, mint and peanuts and a squirt of lime.
Managing Moisture in Zucchini Noodles
Zucchini consists of over ninety percent water. Cooking green vegetables with high water content requires high heat to evaporate surface moisture before cellular walls rupture. Slicing squash into thin linguine shapes increases surface area rapidly. This geometry accelerates steaming rather than frying if the pan lacks adequate thermal mass. Heat the skillet completely before adding the squash. Keep cooking duration under two minutes to retain structural rigidity and prevent a watery sauce. Salting the ribbons ten minutes ahead and blotting the liquid with paper towels removes excess moisture prior to cooking.
Storage and Reheating Characteristics
Raw zucchini strips release water continuously upon contact with salt or ambient air. Prepared squash dishes do not freeze successfully because ice crystals puncture cell membranes, turning the thawed vegetable into pulp. Consume this preparation immediately upon assembly. If storing leftovers, keep the sauce and vegetables separate for up to twenty-four hours in sealed glass containers. Reheat the chicken and sauce base separately in a skillet before tossing with cold, fresh zucchini noodles for thirty seconds.
