Categories: Eats, Life Style

Thai Chicken and Zoodle Salad

Hey, What’s Cookin’?

Thai Chicken and Zoodle Salad is a zesty, protein-packed meal. It’s inspired by Thai larb, a traditional dish of ground pork served with wheat or rice noodles. In this version, we’re trading in those carb-laden noodles for lots of zucchini noodles, or zoodles, as they are popularly called. The zoodles are only very lightly cooked in the microwave; doing so both removes excess moisture and keeps the noodles firm and crunchy by preventing over cooking.

This dish is simple to cook and assemble; the ingredients are readily available at most supermarkets and familiar to most cooks who come here for inspiration. So give this Thai Chicken and Zoodle Salad a try and let me know what you think!


Thai Chicken & Zoodle Salad

Adapted from: various internet recipes
Servings: 4


  • 1 2-inch piece fresh ginger, peeled and finely grated
  • 1/4 c reduced sodium soy sauce (or coconut aminos)
  • 3 tbs Sriracha sauce
  • 2 limes; 1 juiced and 1 cut into 4 wedges
  • 1 tbs fish sauce
  • 2 tablespoons olive oil, divided
  • 6 medium zucchini
  • 1 lb organic ground chicken or turkey
  • 1 large jalapeno pepper, seeded and diced
  • 2 large carrots, spiralized or grated
  • 2 scallions; thinly sliced, both white and green parts
  • 3 tbs toasted sesame seeds
  • 1/4 c (packed) chopped fresh cilantro



  1. In a small bowl mix grated ginger, soy sauce, Sriracha, fish sauce, lime juice and 1 tablespoon of olive oil. Set aside.
  2. Using a spiralizer, make zucchini noodles from the zucchini.If you don’t have a spiralizer use a vegetable peeler to vertically peel long, thin strips of the zucchini.
  3. Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Let noodles rest for about 3 to 5 minutes in the bowl so that they can release all of the moisture. Drain the excess water and set aside.
  4. Heat remaining tablespoon of olive oil in a large nonstick skillet over medium-high heat, add ground chicken and jalapeno pepper. Break up the meat and cook until brown, about 15 minutes. Add the sauce and cook for 5 minutes.
  5. Arrange the drained zoodles on a large serving platter and top evenly with the carrots. Ladle the meat and sauce over zoodles/carrots. Sprinkle scallions, sesame seeds and cilantro over all. Serve with the lime wedges. You can plate individual servings (4) if you so choose.


Notes: You can use this dish for meal prep; just keep the zoodles/carrots separate from the meat/sauce and the scallions/sesame seeds/cilantro until meal time.




Photograph via: foodandwine

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