Thai chicken "pasta"

This dish is so versatile that you can mix and match it any way you like.  In the recipe, I used Chicken, but it tastes equally good with Shrimp or Tofu.  The sauce is what makes the whole dish happen and resembles the Thai Chicken Pasta on the menu at The Cheesecake Factory, minus the million calories.  

Time: Under 45 minutes
Level: Medium
​Servings: Four​

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INGREDIENTS

• 2 medium Zucchini, spiralized
• 2 medium Yellow Squash, spiralized
• 2 Carrots, julienned
• 2 Scallions, chopped
• ¼ cup Cilantro, chopped
• 4 ounces Mushrooms, any kind, cut up
• 1 Boneless, skinless Chicken Breast cut into bite-sized pieces (omit if you are vegetarian or try Shrimp or Tofu as an alternative)
• 2 cloves Garlic, minced
• 1 Tablespoon Olive Oil
• 1 teaspoon Sesame Oil
• ¼ cup crushed Peanuts, optional
• 2 Tablespoons Mung Bean Sprouts, optional

 
Thai Peanut Sauce

• ½ cup smooth Peanut Butter
• ½ cup Water
• Juice of 1 lime
• 3 Tablespoons Tamari
• 2 teaspoons Sesame Oil
• 2 teaspoons Honey
• 2 teaspoons Rice Vinegar
• 1 teaspoon Sriracha (use ½ teaspoon if you can’t tolerate spice)
• 1 clove garlic, minced
• ½ inch piece of ginger, grated

PREPARATION

1. In a bowl, combine all the ingredients for the sauce and whisk well.  Set aside. 
2. Heat a wok over medium heat and add Sesame Oil.  Add Mushrooms and cook for 2 minutes.  Set aside. 
3. Wipe wok.  Heat wok over medium-high heat, add Olive oil, add Chicken and cook 3 minutes.  Add Garlic and cook 1 minute. 
4. Add Zucchini and Squash “noodles” and cook for 1 minute. 
5. Create a little well in the center and add the sauce.  Cook for about 2-3 minutes until it bubbles.  Use tongs to mix the ingredients together. 
6. Add Mushrooms, Carrots, Scallions and Cilantro.  Remove from heat. 
7. To plate, serve with some crushed Peanuts, Mung Bean Sprouts or both!