Serves 3
45 min
Thai-Style Zucchini Noodle Salad with Chicken and Hard Boiled Egg
Recipe GLPRcc172cee192648
A vibrant, refreshing Thai-inspired noodle salad featuring spiralized zucchini and vegetables tossed in a fragrant coconut-lime dressing with tender shredded chicken, hard boiled egg, and crunchy cashews. This light and satisfying dish celebrates bright flavors from fresh cilantro, lemongrass, garlic, and jalapeno.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3-4 medium zucchini, spiralized
3-4 carrots, peeled and spiralized
2 parsnips, peeled and spiralized
4 tablespoons light coconut milk
2 tablespoons fish sauce
4 teaspoons coconut sugar
2 stalks lemongrass, thinly sliced (tough outer layers removed, using only tender inner parts)
1 large garlic clove, minced
1 medium jalapeno pepper, seeded and minced
2/3 to 1 cup shredded, cooked chicken
2-3 hard boiled eggs, chopped
4 tablespoons coarsely chopped raw cashews
1/3 cup chopped fresh cilantro
4 scallions, thinly sliced
lime wedges, for garnish
Directions
Heat the light coconut milk, fish sauce, coconut sugar, lemongrass, minced garlic, and minced jalapeno in a large nonstick skillet over medium heat. Stir occasionally until the sugar dissolves, about 1 minute.
Add the spiralized zucchini and carrots to the pan. Toss gently to coat all the noodles with the sauce, and cook over medium heat until heated through and just softened, approximately 2-3 minutes.
Turn off the heat and stir in most of the scallions, cilantro, and cashews, reserving some of each for garnish.
Divide the zucchini mixture evenly among three serving bowls, pouring any remaining pan sauce over each portion. Top each bowl with one-third of the shredded chicken, chopped hard boiled egg, and spiralized parsnip strands.
Finish each serving with the reserved cilantro, scallions, and cashews. Serve immediately with lime wedges on the side.
