Pad Thai Zucchini Noodles with Jackfruit Chicken
This Pad Thai Zucchini Noodles with Jackfruit Chicken is dressed with a sweet & savoury peanut dressing. The perfect lightened up meal thats ready in under 30 minutes and packed with summer vegetables.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp soy sauce
- 1 tbsp vegan fish sauce (or sub more soy sauce)
- 2 tbsp rice vinegar
- 1 tbsp coconut sugar
- 2 garlic cloves, minced
- 1/2 tbsp ginger
- 3 tbsp water to thin as needed
- 1/2 tsp red pepper flakes optional
- ¼ c peanut butter (62g)
- 1 lime, juiced
- 1 can jackfruit (300g)
- 2 medium zucchini (400g)
- 1 medium carrot (100g)
- 1 c red pepper thinly sliced (120g)
- 2 scallions, green parts only
- handful of of peanuts (around 1/4 cup)
- handful of cilantro
Instructions
- 1
Preheat oven to 400F.*
- 2
In a small bowl combine soy sauce, vegan fish sauce, rice vinegar, coconut sugar, garlic, ginger, water and red pepper flakes.
- 3
Drain and rinse the jackfruit. Shred the jackfruit using two forks and then squeeze out any excess liquid. Add 2 tbsp of the dressing and mix well. Spread the jackfruit on a lined baking tray and drizzle a bit of oil and toss. Place the jackfruit into the oven 15 minutes or until lightly browned.
- 4
Add the peanut butter and lime juice in dressing bowl and whisk until combined.
- 5
In a large pan over medium high heat, add the spiralized carrots and cook for 1 minute. Add in the spiralized zucchini and bell pepper, and season with salt and pepper. Allow to cook for 3 minutes. Let it sit for a couple minutes and drain any excess liquid. Add in the finished jackfruit along with the sauce and mix to combine. Serve with green onions, crushed peanuts or cashews and cilantro.