Chicken Pad Thai

Last weekend, when my fiancé got tired of me complaining about how nothing in my closet fits, he said he was taking me shopping.

Fit girls: can you relate?! When your body shape is always changing, clothes you wore just last year can look like a hot mess and be completely unwearable. This is the only possible downside of lifting weights and eating right: you keep shrinking, things keep shifting, and buying new clothes is not cheap!

Silly, misguided girl that I am, I walked straight past JCrew and Anthropologie and we just happened to wander into my favorite kitchen store: Sur La Table.

That’s where I happened upon a spiral vegetable slicer by Gefu. It must have been fate. I’d been thinking about getting one, but talked myself out of it because I was 99% sure zucchini noodles would be disgusting and weird.

GEFU Spiralfix Spiral Cutter - $49.95 // Image Source:

GEFU Spiralfix Spiral Cutter - $49.95 // Image Source:

When I saw just ONE of these left on the shelf, I asked one of the aproned Sur La Table employees, “What’s the deal with these vegetable slicer-thingies?”

“We can’t keep ’em in stock,” he said.  “We all have one and they’re gone as fast as we get new shipments in.”

I am a sucker for peer pressure.

LAQ’s Summer Wardrobe: 0

The Fat Loss Cooking School Kitchen: 1

This recipe was originally posted on, my previous website, in May 2014.

Serves 4


5 medium zucchini, peeled, cut into noodles, and drained well

2 eggs

1 lb. boneless, skinless chicken breast

4 cloves garlic, minced

1 c. shredded carrots (bagged/pre-shredded will save time)

1/2 c. bean sprouts (OPTIONAL: I did not have them but they are traditional in Pad Thai)

3 scallions, thinly sliced

Crushed red pepper flakes, a pinch – or more if you like heat

Coconut or olive oil, for pan


1/2 c. water

3 Tbs. coconut sugar

Half a lime, juiced

1/4 c. peanut butter, creamy or chunky (it matters not)

1 1/2 tsp. fish sauce

3 Tbs. Bragg’s Liquid Aminos

1 Tbs. Thai Chili Paste (I use this one by Thai Kitchen)


1/4 c. cilantro, chopped

1/4 c. dry roasted peanuts, chopped

Lime, cut into wedges


1. In a small sauce pan over medium-high heat, combine all sauce ingredients except chili paste.  Whisk frequently until the mixture starts to boil.  Remove from heat and add chili paste.  Taste and adjust seasoning as needed.

2. In a large skillet or wok over medium heat, add a drizzle of  oil.  Crack eggs into the pan and scramble lightly, just until set.  Remove from skillet.

3. In the same pan, heat about a tablespoon of oil over medium heat.  Add chicken and garlic and cook, stirring occasionally, until chicken is cooked through.

4. Return the eggs to the pan with the chicken.  Add the zucchini noodles, shredded carrots, bean sprouts (if using), peanut sauce, and crushed red pepper flakes.  Toss to combine.

5. To serve, garnish with a wedge of lime and a sprinkle of chopped peanuts and cilantro.