You guys, I CANNOT get enough of Zoodles lately! If you haven’t heard of “noodles”, they are simply spiraled zucchini. It’s a great substitute for regular, high calorie pasta or rice noodles, and it takes on the flavor of whatever you are cooking it with, very nicely.

After having such great success with it in many other recipes, I decided to try it in one of my most favorite noodle based recipes ever – Pad Thai. So instead of traditional Thai rice noodles, I used my Zoodles instead. It turned out fantastic!

It was delicious, and filling, and definitely helped to satiate my craving for Pad Thai. If you have a couple of extra Points to spare, I recommend adding some crushed peanuts on top, just before serving – it really helps to give that authentic, restaurant feel. Enjoy!

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chicken pad thai with zoodles
Chicken Pad Thai with Zoodles
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Fresh, light and flavorful, this is one seriously delicious, yet low calorie, Pad Thai. Using “Zoodles” instead of traditional rice noodles, this beloved recipe gets a very healthy makeover.
Servings: 4 servings
Calories: 331 kcal
  • 1 lb boneless skinless chicken breast (diced)
  • 3 medium zucchini (spiraled)
  • 1 medium red bell pepper (thinly sliced)
  • 1/3 cup carrots (shredded)
  • 1 small white onion (thinly sliced)
  • 1 tbsp olive oil
  • 3 cloves of garlic (minced)
  • 3 tbsp reduced fat peanut butter
  • 3 tbsp reduced sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 1 tsp red pepper flakes
  • 1 tsp toasted sesame oil
  • 1/4 cup cilantro (finely chopped)
  • 1/4 cup green onion (chopped)
  • Juice of 1 lime
  1. In a large skillet or wok, heat oil over medium high heat. Add in chicken and garlic, and sauté until chicken is cooked through and browned, about 5-7 minutes. Remove from pan and set aside.
  2. Return pan to heat, and add in white onions and bell pepper. Cook, stirring often, until veggies are tender, about 3-4 minutes. Return chicken to pan, and add in “zoodles”, and cook for another 2-3 minutes, stirring/tossing often. Transfer entire pan to a large bowl.
  3. In a small bowl, whisk together peanut butter, soy sauce, sesame oil, lime juice, honey, fish sauce, and red pepper flakes.
  4. Pour sauce into the large bowl with the chicken and veggies. Toss well to combine. Top with cilantro and green onions.
Recipe Notes

Entire recipe makes 4 servings

Serving size is about 1 1/2 cups

Each serving = 5 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Chicken Pad Thai with Zoodles
Amount Per Serving
Calories 331 Calories from Fat 123
% Daily Value*
Total Fat 13.7g 21%
Saturated Fat 3g 15%
Cholesterol 66mg 22%
Sodium 938mg 39%
Potassium 589mg 17%
Total Carbohydrates 23.4g 8%
Dietary Fiber 3.9g 16%
Sugars 11.9g
Protein 31.6g 63%
Calcium 4%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.


  1. Just finished this and it was fantastic. I used powdered PB and it was delicious. My husband loved it and took a photo of it to send to my son., very pretty dish with all the colored veggies, I used a red bell pepper to add more color. Thank you so much for your great recipes.

    • Michele Stapleton Reply

      Rita, if you’ll install a Pinterest button in your browser, pinning is easy.

  2. I keep asking and maybe one day you will fix your print button. Clicking on “print friendly” only gives the photo and description, no recipe. Please?

  3. Jackie Cassely Reply

    I’m wondering if this might even be less points if PB2 (powdered PB) was used!

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