Thai food… is there anything better in this world?
This is a recipe I got from http://sallysbakingaddiction.com that I’ve adapted to make a low FODMAP, lower in sodium, and lower in fat version of the original recipe.
I eat a low FODMAP diet because my stomach can’t properly digest many high FODMAP foods. This original recipe contained honey, onion, garlic, and cabbage, which I personally can’t digest easily. I omitted and substituted ingredients to maintain a delicious flavor but resulted in a meal that was easier on my stomach. Personally, I struggle to find delicious meals that are healthy AND low FODMAP. I hope this recipe can be a great find for any other low FODMAP friends who are searching for tasty and healthy low FODMAP meals.
Moving on, I used a reduced amount of soy sauce in this recipe, and substituted more than half the amount of peanut butter with PBfit peanut butter powder. The powdered peanut butter worked perfectly and was unnoticeable in flavor as well as saved about 20+ grams of fat for the whole recipe. I also reduced the amount of sesame oil used to cook the zoodles and finally I omitted the 1/3 cup of honey and used 3 TBSP of 100% organic maple syrup instead.
This recipe could be used with normal noodles but because I wanted a healthy option and wanted to keep my recipe low FODMAP, which includes gluten free, the zoodles worked perfectly. When loaded with this delicious creamy peanut sauce, I couldn’t taste the difference.
Nutrition Facts:
1 serving (4 servings total): 361 calories: 25.9g carb, 17.6g fat, 25g protein
Without further ado, The Recipe!
Ingredients
For the Zoodles:
- 1 tablespoon sesame oil
- 1 cup shredded carrots
- 1 large red, yellow, or orange bell pepper thinly sliced (I used yellow)
- 3 large zucchini (spiraled into noodles, called zoodles)
- 2 large chicken breasts, cooked & shredded (about 2-3 cups)
For the Peanut Sauce:
- 2 TBSP creamy peanut butter
- 6 TBSP peanut butter powder already mixed with water to create creamy peanut butter (I used PBfit)
- 3 TBSP maple syrup
- 1/8 cup reduced sodium soy sauce
- 2 TBSP sesame oil
- 2 TBSP rice vinegar
- 1 TSP minced ginger
- 1-2 TSP Sriracha or hot chile sauce
Optional Toppings:
- 1 TBSP sesame seeds
- handful of chopped cilantro
- ½ cup peanuts
Instructions
- You’ll want to make sure you’ve already cooked and shredded your chicken, sliced your peppers, shredded your carrots, and spiralized your Zucchini.
- Heat 1 TBSP sesame oil in a skillet over medium heat and add the carrots and sliced pepper. Cook until veggies are tender.
- Once the veggies are cooked, add the zoodles and shredded chicken to the skillet. Cook, while stirring occasionally, until the zoodles are soft and the chicken is warm. Don’t overcook because you don’t want a wet sloppy mess of zoodles. 2-3 minutes should suffice.
- Remove the skillet from heat. Turn heat down to low.
- Place a small sauce pan over the low heat and combine all peanut sauce ingredients into the sauce pan. Stir until the peanut butter has melted and all ingredients are combined well. Once the sauce is heated and mixed well, remove the sauce pan from the head, turn off the burner, and pour sauce over zoodles, chicken, and veggies.
- Add additional toppings if desired.
- Serve and ENJOY
-Leftovers can be stored in an airtight container in the refrigerator and taste just as good when reheated.
Shop the post:
This is the spiralizer I have and find it extremely quick and simple to use.
This spiralizer is a bit fancier as it comes with 5 blades and an easy to use handle. A friend of mine uses this one and raves about it.
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I hope this Thai Peanut Chicken Zoodles meets all your quick and simple healthy dinner dreams! If you liked this post, give it a pin below!
[…] only the ingredients you’ve listed. Also check out a few of my recipes I have here, such as Thai Peanut Zoodles, or Enchilada Soup. For dessert, make some of my favorite gluten free chocolate chip banana […]