So, last summer, my friend Jane was using a spiralizer while I was visiting and I was fascinated. We’ve been gluten-free in our home for about 18 months and the idea of using veggies for noodles seemed like something I should try. I’m so glad I did! This recipe is totally authentic tasting, because the sauce is fabulous, too.

I thought for sure the kids would make faces and squirm at the idea of zucchini noodles. Let me just say: there were NO leftovers. Everyone loved it, even the five year old and my mother in law. Believe me, your whole family will love it. #winning

This recipe works exactly the same way with traditional pad thai noodles, too.

Here’s the recipe!

Serves 8-10
Ingredients:

1 lb chicken (I used the meat from a Costco roasted chicken that we happened to have.)
2 TB minced garlic
1-2 red bell peppers
1-2 eggs (depending on how much you like egg in your pad thai. We used two)
1 bunch cilantro
2-4 large zucchini or 4-5 small
1/2 cup chopped peanuts (optional but de-lish)

I’ll show you the sauce recipe below.

Here’s how to do it:

1. Put some sesame oil into your skillet and cook the spiralized noodles until they’re soft.
2. Remove the noodles and put them in a strainer with some paper towels. Make sure the liquid gets strained off.
3. Add the garlic and red pepper, and 1/4 of the chopped cilantro. Sauté until tender.
4. Turn up the heat a little and add the eggs.
5. Add the noodles back. Cook for about 2 minutes.
6. Add HALF the sauce and cook until bubbly. If you need more sauce, add it until it’s the consistency you like.
   I ended up with too much sauce the first time, and adjusted the recipe here but I discovered something: I could add edemame noodles to the sauce and it soaked up the extra sauce and added incredible flavor and texture to the dish. So I learned something!
7. Add more cilantro and some crushed peanuts. Stir together, heat through and serve!

Top with cilantro and peanuts if desired.

Pad Thai Sauce:

1/4 cup each:

1. rice vinegar
2. fish sauce
3. brown sugar
4. soy sauce (we used gluten free)
5. lime juice
6. siracha (omit or use less if you want milder sauce)

I know I said that I love crock pots and Mexican food, but from now on, You can call me Dragon Lady.

Enjoy!
Heidi