Veggie Noodle Chicken Pad Thai


Main Dish
Veggie Noodle Chicken Pad Thai

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    This fresh take on Asian pad Thai uses spiralized veggie noodles instead of rice noodles, while chicken, eggs, and peanuts provide plenty of protein in your meal.

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    Servings and Ingredients

    Serves 6
    ¼ c. Hy-Vee packed brown sugar
    ¼ c. Hy-Vee less sodium soy sauce
    2 tbsp. rice vinegar
    1 tbsp. fresh lime juice
    1 tbsp. fish sauce
    1 medium zucchini, ends trimmed and cut crosswise into 3-inch lengths
    1 medium summer squash, ends trimmed and cut crosswise into 3-inch lengths
    2 large carrots, peeled, ends trimmed and cut crosswise into 3-inch lengths
    2 tbsp. Hy-Vee canola oil, divided
    1 lbs. boneless skinless chicken breasts, cut into small strips
    1 red bell pepper, sliced into thin strips and strips halved
    4 green onions, chopped
    2 clove(s) garlic, minced
    3 Hy-Vee large eggs, slightly beaten
    ¼ c. unsalted peanuts, chopped
    Fresh cilantro leaves, for garnish


    1. In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce; set aside.
    2. Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize zucchini, summer squash and carrots, placing each in a separate bowl.
    3. In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Cook and stir for 4 to 6 minutes or until internal temperature reaches 165 degrees. Transfer chicken to a bowl; keep warm.
    4. Add remaining 1 tablespoon oil and carrots to skillet. Cook and stir for 2 minutes. Add bell pepper, green onions and garlic. Cook for 1 minute more.
    5. Push vegetables from center of skillet. Add eggs; cook until eggs are cooked through. Add chicken, noodles and sauce; toss together and heat through.
    6. Serve warm topped with peanuts and, if desired, cilantro leaves.

    Nutrition facts


    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 150mg
    • Sodium: 680mg
    • Total Carbohydrates: 18g
    • Protein: 23g

    Daily Values

    Vitamin A 90%
    Vitamin C 70%
    Iron 8%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Spring 2016.