Chicken Zucchini Pad Thai

This recipe is one of my favorite quick meals. This summer, when I was working my first real ‘adult’ job, I loved making this. It’s fast and easy, with a ton of flavor. For those trying to lose weight, it is also high protein and volume, making sure that you get full and stay satisfied.


The Aldi near my summer job had precut zucchini noodles. These were great and so convenient, but also expensive. A zucchini is probably less than a dollar or even fifty cents, but these noodles topped out at $3.99. I am to cheap to pay that much. If you have a spiralizer, that would be your best bet. If not, a potato peeler or even a knife works well.



If you want a thicker sauce, salt and drain the zucchini noodles first. However, I usually skip that step. It doesn’t really change the taste, and I don’t think that it is really that necessary.


Like most of my recipes, this makes 1 serving, but again scales up easily. If you meal prep this, be aware that the sauce will likely be very loose.


  • 1 zucchini
  • 1 chicken breast
  • 1 teaspoon oil
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 1 teaspoon garlic
  • 1 teaspoon soy sauce
  • crushed peanuts, for topping (optional)


  1. Make the zucchini into noodles, either with a spiralizer, a knife, or a potato peeler. Set aside for later.
  2. Cut the chicken into bite-sized pieces. In a pan over medium-high heat, heat the oil until shimmering. Add the chicken, and cook until done about 5-7 minutes.
  3. Once the chicken is cooked, add the peanut butter, water, garlic, and soy sauce. Stir until you have a sauce that coats the chicken well. The peanut butter may take a second to mix, but keep stirring.
  4. Add the zucchini noodles and toss to coat. Cook about 20-30 seconds, then remove from heat. Serve and enjoy!

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