Chicken peanut curry zoodles

Every once in a while a man just has to throw ingredients together and make up a dish.

Zoodles, are “zucchini noodles” but work equally well with carrots. The “low carb” craze made these kind of a thing, and honestly if you like pasta are a fine was to keep eating pasta dishes while cutting some carbs from your diet.

So for this recipe you’ll need:

Zucchini noodles
Carrot noodles
Some boneless chicken (thighs are good), chopped into bite size chunks
Peanut butter, about a tablespoon
Thai curry paste (I use mild green), about a tablespoon
Garlic, about a teaspoon
Ginger, a few slices
Cooking oil

Cutting board, chef knife, wooden stir fry spoon (regular wooden spoon works as well), and a wok (a stainless steel saute pan will work as well). Prep all your ingredients before you turn the burner on as the cooking time for this one is pretty short.

In a wok add oil, place on high heat and add the  garlic and ginger to season the cooling oil. Once the garlic and ginger start to burn, remove them from the wok. Add the chicken, stirring so things don’t burn. Once the chicken is cooked, add the tablespoon of Thai green curry. Once the curry paste has coated all the chicken, add the peanut butter. Once the peanut butter is mixed in, add the zoodles. Stir in the zoodles until they give up their moisture and are cooked through. Serve immediately.

My wife liked this recipe so much she asked for it, and even went out and bought the ingredients. This time I added some snow peas that were in the fridge (just after I added the chicken) and everything turned out just fine.

Good eating!

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