Drunken Zucchini Noodles #healthy #lowcarb

When I get Thai nourishment, tipsy noodles is dependably an absolute necessity request dish for me. I adore the appetizing fiery sauce covering the wide, level noodles, blended with an assortment of firm sautéed vegetables.

This adaptation brings all similar flavors, yet with a more beneficial contort. I included more vegetables, and supplanted the rice noodles with zucchini noodles. I particularly love the delightful way I had the option to spiralize the zucchini to take after rice noodles.

Also try our recipe Bruschetta Grilled Chicken Zoodle Bowls

Drunken Zucchini Noodles. Light, low carb version of the popular Thai dish. using zoodles instead of rice noodles. It’s quick, easy and delicious.

Ingredients:

•  2 medium zucchinis spiralized (I used the straight blade for long ribbons)
•  2 tbsp olive oil
•  1/2 lb chicken tenders  cut into thin slices
•  6 oz Chinese broccoli chopped into bite-sized pieces, stems and leaves separated
•  1 red bell pepper thinly sliced
•  1 carrot thinly sliced
•  1 clove garlic minced
•  2 tsp brown sugar
•  2 tbsp fish sauce
•  1 tbsp oyster sauce
•  1 tbsp Maggi seasoning sauce you can also use black soy sauce which is not the same as regular soy sauce
•  1 tsp rice vinegar
•  2 tsp red chili paste
•  1/2 -1 cup Thai basil leaves

Directions:

1. In a small bowl, add garlic, brown sugar, fish sauce, oyster sauce, Maggi sauce, rice vinegar, and chili paste. Mix, taste and adjust as needed. Keep in mind that every brand makes the sauces slightly different so adjust to your personal preference.
2. In a skillet, add 1 tbsp olive oil and bring to medium high heat. Add in zucchini noodles and cook until just barely cooked and water has been released from zucchini. Drain water from zucchini and set aside zucchini noodles.
3. In a large wok or skillet, add 1 tbsp olive oil and bring to medium high heat. Add in chicken and cook until chicken is about 70% cooked. Add in broccoli stems and cook a few minutes (until half cooked) before adding in bell pepper, carrot, broccoli leaves. Stir and cook. When everything is just about cooked, add in the zucchini noodles and basil and drizzle everything with sauce. Toss and cook on high heat until sauce is evenly coated and basil is wilted. If your zucchini released more water during cooking, drain excess watery sauce before serving.

Read more our recipe : Thai Red Curry with Vegetables

Source : https://bit.ly/2JitR5P