Thai-Style Zucchini Noodle Salad with Chicken and Hard Boiled Egg

Name: Thai-Style Zucchini Noodle Salad with Chicken and Hard Boiled Egg
Total time: 45 min
Yield: 3
Cuisine: Thai
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

Recipe GLPRcc172cee192648

Thai

Salad

45 min

460 cal

Servings: 3

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4

This salad solves a real problem for Charlotte weeknight cooking—it's naturally gluten-free, protein-forward, and uses mostly reliable chain-store staples. Fish sauce, lemongrass, and coconut milk are all standard at Harris Teeter and larger Kroegers, and the protein (chicken and eggs) is a given. The stated 45 minutes is honest if you're spiralizing by hand; a spiralizer cuts it to under 30. Budget roughly $3.50–4.00 per serving once you factor in chicken and the coconut and fish products, making it reasonable for three servings but not a budget meal. The real caveat is lemongrass: unless you shop at a Harris Teeter with a dedicated Asian section or dive into ALDI's rotating specialty stock, you may need a second stop at an Asian grocer, which adds friction to a weeknight. It reheats moderately well as a cold salad but loses some textural snap in the zucchini noodles after a day.

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