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Summer Squash Pad Thai With Chicken

Course Main Course
Cuisine Thai
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 3 -4 servings
Author Edited Kitchen

Ingredients

  • 2 boneless skinless chicken breasts
  • Coconut oil
  • Sea salt and pepper to season chicken
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 cup bean sprouts
  • 2 eggs whisked together

For the sauce

  • 1 shallot diced
  • 2 large cloves garlic minced
  • 2 tbsp fish sauce I use Thai Kitchen, it has a little sugar, but absolutely NO additives. Super clean.
  • 1 tbsp Sriracha
  • 1 tsp rice wine vinegar
  • 2 limes
  • 1 1/2 tbsp coconut sugar Big Tree Farms is my go-to brand

For the topping

  • Fresh cilantro
  • Chopped peanuts
  • Red chili pepper
  • Additional bean sprouts

Instructions

  1. Spiralize the zucchini and yellow squash using a handheld or countertop spiralizer
  2. Dry the "noodles" thoroughly with paper towels or a clean dish towel
  3. Cut the chicken into thin strips and season with salt and pepper
  4. Heat a large nonstick pan with coconut oil and cook chicken on Medium-High heat for 2 minutes on each side
  5. Cover and cook on Low for 10 minutes (until chicken is no longer pink)
  6. Once the chicken is done, transfer the chicken to a bowl (or glass dish if you are prepping the chicken ahead of time) and drain the juice from the pan
  7. Add a tablespoon of coconut oil to the pan, and sauté shallot and garlic over Medium-Low heat for a few minutes
  8. Gradually add the rest of the sauce ingredients (fish sauce, rice wine vinegar, Sriracha, juice from 2 limes, and coconut sugar) and simmer together for a 4-5 minutes
  9. Reduce heat to Low
  10. Add squash "noodles" to the sauce mixture and combine thoroughly; cover and cook for 4-5 minutes to incorporate the flavor into the squash
  11. Uncover and stir in cooked chicken; clear a space to add the whisked eggs to the pan
  12. Cook the eggs for a few seconds, then mix with the chicken and squash noodles
  13. Mix in bean sprouts
  14. Stir all ingredients together for a couple minutes
  15. To serve, use tongs to dish out the squash "noodles" and chicken into bowls
  16. Top with fresh cilantro, chopped peanuts, additional bean sprouts, and red chili pepper flakes (if you like it a little spicier)