Thai Chicken Patties & Veggie Noodle Bowl with Peanut Sauce (2024)

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Veggies

• 2large zucchinispiralized into noodles
• 2red bell pepperspiralized or thinly sliced
• ½purple cabbagespiralized or thinly chopped
• 2large carrotsjulienned

Chicken Patties

• 1lbground chicken breast500 g
• 1small zucchinipeeled and finely grated (makes about ½ cup, packed)
• 1egg
• 2scallionsgreen and white, finely chopped
• 1tbsppacked fresh cilantrochopped
• 2tsplime zestabout ¼ medium lime
• ½limejuiced
• 2tspfish sauce
• 2tspolive oilmore if needed

Peanut Dressing

• ⅓cupcreamy natural peanut butter
• 1tablespoonsoy saucetamari for gluten-free
• 2tablespoonshoisin sauce
• 2teaspoonsSriracha saucemore or less to taste
• 1teaspoongrated gingeroptional
• About ½ cup hot water to thinmore or less depending on preferred consistency

Toppings

• crushed roasted peanuts
• fresh cilantro leaves
• lime wedges

Veggies

1. Start by preparing the veggies. Using a Spiralizer, cut the zucchini into noodles and "chop" the bell peppers and the cabbage. Cut the carrots into julienne strips (I use a mandoline slicer for that but you can use a sharp knife too). Set aside while you prepare the patties and the sauce.

Chicken Patties

1. Prepare the chicken patties. In a bowl, add ground chicken, grated zucchini, egg, scallions, cilantro, lime zest and juice, and fish sauce. Using your hands, mix until thoroughly combined.

2. Heat some olive oil in a large non-stick skillet over medium-high heat. Using your wet hands, form small balls (I used a standard ice cream scoop and got about 18 mini-patties). Add them to the hot skillet, making sure you don't overcrowd the skillet and have plenty of room to flip them.

3. Reduce heat to medium-low and cook for 2 minutes. Flip patties and cook for another 2 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside.
   

4. Remove from the skillet and set aside. Repeat with remaining patties, adding olive oil if needed.

Peanut Dressing

1. While the patties are cooking, prepare the sauce. Combine all the sauce ingredients in a small bowl, adding water gradually until you reach the perfect consistency. Set aside.

Platting

1. In four bowls, arrange prepared veggies, top with a few patties, drizzle with peanut sauce and top with fresh cilantro and crushed peanuts. Serve immediately.

Nutrition Facts

Thai Chicken Patties and Spiralized Veggies Bowl

Amount Per Serving

Calories 436Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 5g31%

Cholesterol 138mg46%

Sodium 915mg40%

Potassium 1643mg47%

Carbohydrates 27g9%

Fiber 7g29%

Sugar 16g18%

Protein 31g62%

Vitamin A 8540IU171%

Vitamin C 166.8mg202%

Calcium 114mg11%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.