Chicken Pad Thai with Zucchini Noodles
2 tbsp tamarind paste
3 tbsp fish sauce
3 tbsp agave syrup
2 tbsp lime juice
2 medium zucchini
1 tbsp + 1 tbsp olive oil
3 large cloves of garlic, minced or crushed
1 lbs chicken breast, sliced into thin strips
1/2 red bell pepper, seeded and thinly sliced
3 green onions
1 large egg
1/3 cup roasted peanuts
1/4 cup chopped cilantro
A few lime wedges, for serving
- Mix the sauce ingredients (tamarind paste, fish sauce, agave syrup and lime juice) and set aside until later.
- Cut the zucchini into noodles or long pasta by using a vegetable spiralizer or a handheld shredder.
- Heat a large pan on medium-high heat. Add 1 tbsp of olive oil, then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don’t overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
- Strain the noodles and let rest for about 3 minutes to allow as much moisture as possible to release.
- Using the same pan, carefully remove the excess water. On medium-high heat, add the remaining olive oil and garlic.
- Cook the garlic until soft, translucent and fragrant – about 30 seconds.
- Add the chicken and cook until brown on all sides, about 5-10 minutes. Remove from pan.
- Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender.
- Add the egg and stir in with the vegetable until the egg is cooked.
- Add the zucchini noodles and chicken, along with the 1/2 the sauce into the same pan.
- Cook for about 1 more minute or until the zucchini noodles are heated through.
- Stir in the bean sprouts. Add remaining sauce if necessary.
- Garnish with roasted peanuts, cilantro, and lime wedges.
Chocolate Zucchini Cookies
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 cup raw cacao powder
pinch of salt
1 medium zucchini
1 egg, room temp
2 tbsp maple syrup
2 tbsp oat milk, room temp
1/4 up coconut oil
1 1/2 tsp vanilla extract
1/3 cup chocolate chips
- Preheat oven to 325˚ F. Combine dry ingredients in a medium bowl – almond flour, baking soda, cacao powder and salt. Stir until evenly combined.
- Chop zucchini in 4 pieces. Drop zucchini in a food processor while it’s on medium-high speed. This will shred the zucchini. Alternatively, shred on a cheese grater. Place thorough a cheese cloth and strain as much liquid out as possible.
- Stir together wet ingredients in a separate bowl – zucchini, egg, oat milk, coconut oil and vanilla extract. If the egg and milk are cold, the coconut oil with solidify so make sure they’re room temperature.
- Combine wet and dry ingredients until just combined.
- Fold in chocolate chips.
- Using an ice cream scoop, scoop cookie balls onto a parchment lined baking sheet.
- Bake until they hold their shape, about 10-12 minutes.
- Allow to cool and enjoy. Store in airtight container for up to 3 days on the counter, 7 days in the fridge or in the freezer for up to a month.
Kara is a personal chef and baker in Santa Monica cooking paleo, vegan, gluten and dairy free food. See more of her on Instagram and on her blog.