Recipe: Zucchini Pad Thai

by Michelle on June 3, 2011 · 9 comments

in Dairy Free,Healthy Dinner,Recipes,Refined Sugar-Free,Meal,Winter,Paleo/Primal

Recipe: Chicken & Zucchini Pad Thai

Lately I’ve been loving zucchini pasta in place of the standard wheat-flour pasta. And I’ve got to say, It is delicious! Last time I shared a recipe for Zucchini Fettucine and now here is a recipe for Zucchini Pad Thai and this recipe is definitely a keeper. I hope you think so too!

Recipe details: This recipe is gluten free, dairy free and can be made into a vegetarian dish by replacing the chicken with tempeh.

Recipe: Chicken & Zucchini Pad Thai

This recipe can be adjusted to serve more people by adding more chicken, zucchini and mushrooms to the recipe. You can increase the rest of the ingredients by adjusting to taste.

Ingredients:

  • 1 or 2 medium sized zucchinis, per person
  • 1 or 2 thigh chicken fillets (best is organic & pastured) per person/ (or organic tempeh, sliced)
  • Olive oil
  • 1 tsp. tamarind
  • sesame oil, a few drops
  • 1 Tb. ginger, chopped up finely
  • 2 garlic cloves, crushed
  • Button (or shiitake) mushrooms, around 1/3 cup per person
  • Salt and pepper, to taste
  • 1 lime, sliced into quarters
  • spring onions, sliced thinly
  • Bean sprouts, about a handful per person
  • Fresh mint, chopped
  • Fresh coriander, chopped
  • Cashews, unsalted
  • Chilli, sliced (optional)

How to:

  1. Slice the zucchinis into fettuccine like strips or spaghetti-like pieces, set aside.
  2. Slice the chicken fillets (or tempeh) into thin strips. Heat a frying pan and fry the chicken on medium heat till cooked.
  3. Stir in the teaspoon of tamarind, a few drops of sesame oil, the ginger and garlic.
  4. Add the button mushrooms and heat till soft.
  5. Add the zucchini noodles, stir them through so the chicken distributes evenly through the noodles. Cook until the zucchini noodles are soft.  Season with salt and pepper.
  6. In each bowl or plate to serve, add the bean sprouts. Then add the the zucchini-chicken mixture.
  7. Serve with a wedge of lime and top with fresh mint, coriander, a few cashews and season with salt and pepper. Add sliced chillis (optional).
  8. Enjoy!

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© Copyright: 2011 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com . See the disclaimer here.

Michelle

Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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{ 8 comments… read them below or add one }

Callie {Rawxy} June 8, 2011 at 8:04 pm

Gotta love zucchini pasta! I mean seriously, what better way to get your veggies in!? :)

Reply

Michelle June 9, 2011 at 5:32 am

Oh yeah, I love zucchini pasta- so yummy (I think it’s also a bonus that its good for us too!)

Reply

Judee @ Gluten Free A-Z June 14, 2011 at 1:42 am

I’ve made zucchini pasta also. I love that it cuts down the carbs and calories.

Reply

Anthony Souls June 22, 2011 at 7:35 pm

Interesting, I wonder how it would taste :) Does it get too mushy?

Reply

Michelle July 5, 2011 at 8:51 am

Hi Anthony. It tastes pretty good. They zucchini definitely gets softer, but I wouldn’t say mushy. In a way similar to cooked rice noodles.

Reply

Malli June 22, 2011 at 9:45 pm

You have an awesome blog…. I love veggies and healthy eating
This recipe for Zuchini Pad Thai is terrific and inspires to make it at home:)
Cheers!

Reply

Michelle July 5, 2011 at 8:49 am

Thanks Malli :)

Reply

Malli June 22, 2011 at 9:46 pm

Dee-lish and healthy Zuchini Pad Thai
Cheers

Reply

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