Drunken Zucchini Noodles with Chicken

Name: Drunken Zucchini Noodles with Chicken
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/4 cup oyster sauce; 2 tablespoons low-sodium soy sauce; 2 tablespoons tamari sauce; 1 tablespoon honey; 1 tablespoon rice wine vinegar; 1 pound boneless, skinless chicken thighs, thinly sliced; 1 tablespoon chili-garlic sauce; 2 tablespoons vegetable oil, divided; 1 small red bell pepper, thinly sliced; 2 large zucchinis, spiralized using the 3mm blade; 1 bunch green onions, cut into 1-inch pieces; 1/4 cup chopped peanuts

Lauren Dellabella Website

Share This Recipe

These Thai noodles don't have a drop of alcohol in them. There are a few theories as to how they get their name—one being because they are perfect when accompanied by an ice cold beer. Also called Pad Kee Mow, they happen to make a great hangover cure. This low-carb version is lightened up by using zucchini noodles instead of the traditional rice noodles, and coated in a sweet-sour sauce with marinated chicken thighs. Chili-garlic sauce adds the heat in this recipe; add more if you like it extra-hot. Top with crushed peanuts for crunch, and torn Thai basil leaves if you can find them.

Print recipe

Servings: 4

Ready in: 45min PT45M

Ingredients

1/4 cup oyster sauce
2 tablespoons low-sodium soy sauce
2 tablespoons tamari sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
1 pound boneless, skinless chicken thighs, thinly sliced
1 tablespoon chili-garlic sauce
2 tablespoons vegetable oil, divided
1 small red bell pepper, thinly sliced
2 large zucchinis, spiralized using the 3mm blade
1 bunch green onions, cut into 1-inch pieces
1/4 cup chopped peanuts

Appliances

For best results, we recommend using:

Mealthy SpiraSlicer
Shop Now

Directions

Stir oyster sauce, soy sauce, tamari sauce, honey, and vinegar together in small bowl. Toss chicken with chili-garlic sauce in a separate bowl.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in batches, cook and stir chicken until browned and no longer pink in the center, about 15 minutes. Remove chicken with a slotted spoon to a bowl.
Heat remaining tablespoon oil in the skillet. Sauté red bell pepper in hot oil until slightly softened, about 2 minutes; add zucchini noodles and cook until soft, about 2 minutes more.
Return chicken to the skillet; add sauce mixture and green onions. Bring liquid to a boil, reduce heat to medium-low, and cook at a simmer until noodles are tender, about 2 minutes.
Sprinkle chopped peanuts over the dish to serve.

Mealthy tip:

If you'd like to make this dish vegetarian, substitute 1 pound firm tofu cut into cubes for the chicken thighs. Gluten free? Omit the soy sauce and use a total of 4 tablespoons tamari instead. The chicken can be cooked ahead of time and reheated; assemble the rest of the dish just before serving.

Tagged:

Dinner Weeknight Fusion Chicken American Casual Party One Pot Or Pan Spiralizer Zucchini Chinese Chicken Thighs Poultry Dairy-free Low-carb

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Katie Hason says:

These noodles were so good! I added mushrooms in addition to using zucchini and bell peppers like the recipe calls for. It tasted very authentic and better than take-out!

Laura Griffin says:

These drunken noodles are fantastic! The tamari sauce is perfect for this dish. If you're looking for a guilt free way to enjoy Chinese food without all the carbs, this is it. I definitely plan to add this to my weeknight rotation. The chili-garlic sauce and bell peppers are really what gives this dish that extra something special!