Thai Chicken and Zucchini Noodles

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Peanut butter with omega-3

  Creamy

  4 tbsp or 64g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Lime juice

  Raw

  1 lime yields or 44g

• Ginger

  Spices, ground

  1 tsp or 2g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Chicken breast tenders

  Uncooked

  4 oz or 113g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Carrots

  Raw

  1 large or 72g

• Alfalfa sprouts

  Sprouted seeds, raw

  1 cup or 33g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Peppers sauce

  Hot, chili, mature red, canned

  1 cup or 245g

Directions

1. Spiralize zucchini and carrot or use a peeler, very carefully, to cut zucchini and carrot into noodles. Set aside.
2. In a small bowl, whisk together garlic, peanut butter, soy sauce, lime juice, ground ginger, and red pepper flakes. Set aside.
3. Heat a large skillet to medium high heat. Add oil and chicken tenders. Sauté each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
4. In the same large skillet over medium-high heat, add 2 tablespoons of oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
5. Remove noodles and place in large bowl along with chicken, red pepper, sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss until all noodles are coated.
6. Serve and garnish with sesame seeds, cilantro, and pepper sauce. Enjoy!