Keto Thai Peanut Zucchini Noodles with Chicken

Ever crave something creamy, a bit spicy, and utterly satisfying? Well, Keto Thai Peanut Zucchini Noodles with Chicken is the answer! This dish is bursting with vibrant Thai flavors while staying keto-friendly and low-carb. Imagine tender, juicy chicken pieces nestled in zucchini noodles (aka “zoodles”) drenched in a velvety peanut sauce with just the right kick. Perfect for weeknight dinners or meal preps, this recipe brings the exotic flavors of Thai cuisine without any complex ingredients. Let's dive in!

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Chicken

1 lb (450g) chicken breast, thinly sliced
1 tbsp avocado oil or olive oil
Salt and pepper, to taste

For the Peanut Sauce

½ cup creamy peanut butter (unsweetened, no added sugar)
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar (or apple cider vinegar as a substitute)
1 tbsp fresh lime juice
1 tbsp sesame oil
1 tsp sriracha or red chili paste (adjust for spice level)
1 tbsp fresh ginger, minced
1-2 cloves garlic, minced
¼ cup water (to thin out the sauce as needed)

For the Zucchini Noodles

4 medium zucchini, spiralized
1 tbsp avocado oil
½ red bell pepper, sliced (optional, for color and crunch)
2 green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Fresh cilantro or Thai basil, chopped (for garnish)

Instructions

Step 1: Prepare the Chicken

Heat a skillet over medium-high heat and add 1 tbsp of avocado oil.
Add a dash of salt and pepper to the chicken slices.
Sauté the chicken in the skillet for about 5-7 minutes, stirring occasionally, until fully cooked and golden brown. Remove from the skillet and set aside.

Step 2: Make the Peanut Sauce

Combine the peanut butter, soy sauce (or tamari), rice vinegar, lime juice, sesame oil, sriracha, minced ginger, and garlic in a small bowl.
Whisk until smooth and creamy, adding water gradually to achieve the desired consistency. Aim for a thick but pourable sauce. Taste and adjust seasoning if needed.

Step 3: Sauté the Zucchini Noodles

Spiralize the zucchini if you haven’t already.
In the same skillet used for the chicken, add another 1 tbsp of avocado oil and sauté the red bell pepper for 2 minutes (if using) until slightly softened.
Add the zucchini noodles and cook for 2-3 minutes until they’re slightly tender but still have a slight crunch. Be careful not to overcook as they can become mushy.

Step 4: Combine Everything

Add the cooked chicken and zucchini noodles back to the skillet.
Pour the peanut sauce over everything and gently toss to coat. Cook for another 1-2 minutes until everything is well mixed and heated through.

Step 5: Garnish and Serve

Transfer the noodles and chicken to serving plates.
Top with green onions, sesame seeds, and fresh cilantro or Thai basil for extra flavor and a pop of color.
Enjoy this delightful, Thai-inspired keto meal!

Nutritional Information (per serving)

Calories: 380
Fat: 25g
Protein: 28g
Carbohydrates: 12g
Fiber: 4g
Net Carbs: 8g

Macro Breakdown (per serving)

Fats: 65%
Proteins: 30%
Carbohydrates: 5%

Additional Tips

Choose Fresh Zucchini: When spiralizing, use fresh zucchini to ensure the noodles hold their shape and don’t turn watery.
Adjust Spice Level: If you prefer a milder sauce, use less sriracha. For extra heat, add more or toss in some red chili flakes.
Storage Advice: Keep leftovers in the refrigerator for up to three days in an airtight container. Reheat in a skillet to keep the zoodles from getting soggy.
Use Other Protein Options: Feel free to swap chicken with shrimp or even tofu for a plant-based twist. Adjust cooking time accordingly.

Common FAQs

1. Can I make this recipe vegan?
Absolutely! Swap out the chicken for tofu or tempeh, and use vegetable broth in place of any chicken-based flavors if preferred.

2. How do I prevent the zucchini noodles from becoming too watery?
Sauté the noodles on high heat briefly and avoid overcooking. You can also lightly salt them and let them sit for a few minutes before cooking to draw out excess water, then pat dry.

3. Can I use almond butter instead of peanut butter?
Yes! Almond butter works as a great substitute if you want a different nutty flavor, or if you have a peanut allergy.

4. What can I do if the sauce is too thick?
Simply add a little more water or even unsweetened coconut milk to thin it out while adding a creamy touch.

5. Is this recipe suitable for meal prep?
Yes, but keep the zucchini noodles separate until ready to eat to prevent them from getting too soft.

Ending
Keto Thai Peanut Zucchini Noodles with Chicken is a delightful way to bring fresh, bold flavors to your keto menu. It’s quick to whip up, full of healthy ingredients, and sure to satisfy your cravings. Give it a try and let the aromatic Thai flavors take your taste buds on an adventure!

Looking for more keto recipes? Here are five more to enjoy:

Keto Garlic Butter Shrimp Zoodles - A quick, garlicky shrimp and zucchini noodle delight.
Keto Beef and Broccoli Stir-Fry - Tender beef slices in a savory sauce, perfect for weeknights.
Spicy Keto Cauliflower Fried Rice - A low-carb twist on a classic Asian favorite.
Keto Teriyaki Chicken Bowls - Tender chicken in a sweet and savory teriyaki sauce with cauliflower rice.
Thai Coconut Curry Soup - A creamy, flavorful soup with coconut milk, chicken, and Thai spices.

Enjoy your culinary adventure and happy keto cooking!