Thai Chicken Noodles

Thai Chicken Noodles are a delicious meal that the entire family with love. Zucchini noodles, carrot noodles, cabbage, and red bell pepper are cooked and served with soy-ginger chicken and peanut dressing!

Course Main Course

Cuisine Thai

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 448kcal

Author Spoonful of Flavor

Ingredients

For the chicken:

2 boneless skinless chicken breasts
1/4 cup low sodium soy sauce
1 inch fresh ginger peeled and minced

For the dressing:

2 tablespoons low sodium soy sauce
2 tablespoons honey
2 limes juiced
1/2 teaspoon red hot pepper flakes
1/3 cup peanut butter
1 tablespoon water plus more as needed

For the noodles:

1 tablespoon extra virgin olive oil (can use one additional tablespoon, if needed)
1 large zucchini ends cut off and spiralized into noodles
3 large carrots peeled and spiralized into noodles
1 red bell pepper julienned
1/3 head of red cabbage chopped into small pieces
salt and pepper

Instructions

To make the chicken, whisk soy sauce and ginger together in a small bowl. Place chicken in mixture and marinate in refrigerator for about one hour.
To make the dressing, combine soy sauce, honey, lime juice, and red pepper flakes in a small bowl. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy. Add more water as necessary until desired consistency is reached.
After marinating chicken, prepare grill for direct grilling over medium-high heat. Place the chicken on the grill directly over the fire and cook until the juices run clear and the chicken is cooked through, about 5 to 8 minutes on each side.
While the chicken is cooking prepare the noodles. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini, carrots, bell pepper and cabbage and cook, about 3 to 4 minutes. Add additional tablespoon olive oil, if desired. Season with salt and pepper, to taste. Remove from heat and divide between 2 to 3 plates. Top with grilled chicken and peanut dressing. Enjoy!

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