Whole30 Spicy Thai Noodle Bowl

Dive into a flavor-packed journey with this Whole30 Spicy Thai Noodle Bowl, a vibrant and healthy twist on a classic favorite. Featuring tender zucchini noodles as a low-carb base, this dish is topped with juicy shredded chicken, crisp julienne carrots, fresh red bell peppers, and cooling cucumber slices. The star of the recipe is the creamy, spicy almond butter sauce, made with wholesome ingredients like coconut aminos, fresh lime juice, and a touch of red chili paste for a fiery kick. Finished with crunchy crushed almonds, fragrant cilantro, and a sprinkle of red pepper flakes, this quick 30-minute meal is perfect for anyone following a Whole30 diet or seeking a nutrient-packed, gluten-free dinner. Bursting with bold Thai-inspired flavors, this noodle bowl is a feast for the senses and a guilt-free indulgence you'll crave again and again!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium-sized zucchini
• 2 cups cooked chicken breast
• 2 medium-sized carrot
• 1 large red bell pepper
• 1 medium-sized cucumber
• 3 stalks green onion
• 0.5 cup cilantro
• 0.25 cup smooth almond butter (unsweetened)
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar (optional for Whole30 if compliant)
• 2 tablespoons fresh lime juice
• 1 teaspoon red chili paste (Whole30 compliant)
• 2 cloves garlic
• 1 teaspoon fresh ginger
• 0.5 teaspoon sesame oil (optional for garnishing)
• 0.25 cup crushed almonds
• 0.5 teaspoon red pepper flakes

Directions

Step 1

Using a spiralizer or julienne peeler, create zucchini noodles from the zucchini. Set them aside in a colander to release excess moisture while you prepare the other ingredients.

Step 2

Shred the cooked chicken breast into bite-sized pieces. Set aside.

Step 3

Peel and julienne the carrots. Thinly slice the red bell pepper, cucumber, and green onions. Chop the cilantro. Keep all vegetables separate for easy assembly.

Step 4

In a small bowl, whisk together almond butter, coconut aminos, rice vinegar (if using), lime juice, red chili paste, minced garlic, and grated ginger until smooth. Adjust to taste if necessary by adding more lime juice or coconut aminos.

Step 5

Heat a large skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender but still firm. Avoid overcooking to prevent sogginess.

Step 6

In large serving bowls, divide the zucchini noodles as a base. Top each bowl with shredded chicken, carrots, bell pepper, cucumber, and green onions.

Step 7

Drizzle the spicy almond butter sauce generously over the top of each bowl.

Step 8

Garnish with chopped cilantro, crushed almonds, red pepper flakes, and a drizzle of sesame oil if desired.

Step 9

Serve immediately and enjoy the fresh, spicy flavors of the Whole30 Spicy Thai Noodle Bowl!

Nutrition Facts

Serving size	(1862.7g)

Amount per serving	% Daily Value*
Calories	1623.7

Total Fat 66.2g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.7g
Cholesterol 286.7mg	0%
Sodium 8676.9mg	0%
Total Carbohydrate 121.8g	0%
Dietary Fiber 25.7g	0%
Total Sugars 82.3g
Protein 143.0g	0%

Vitamin D 0IU	0%
Calcium 523.6mg	0%
Iron 11.1mg	0%
Potassium 3445.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 34.6%

Carbs: 29.4%