• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Spicy Thai Chicken Zoodles (Whole30, Low Carb)

Spicy Thai Chicken Zoodles (Whole30, Low Carb)

Jump to Recipe Jump to Video Print Recipe

This Spicy Thai Chicken Zoodle Salad is a dead-simple, low carb, Whole30-friendly, colorful, and super satisfying paleo meal that you can get from fridge to mouth in 10 minutes or less.
A bowl filled with Spicy Thai Chicken Zoodle Salad with cherry tomatoes and avocado. The red label says that the dish is Whole30, gluten free, nut free, no cook, and low carb.

Are you neglecting your own needs ’cause you’re always looking after someone else’s—say, your sniffly kids or a needy partner? Take a breather!

Seriously: it’s time you treated yourself to a dead-simple, colorful, and super satisfying meal that you can get from fridge to mouth in 10 minutes or less. Use the extra time you save to flop on the couch and watch a trashy episode of your favorite Real Housewives franchise. (Me? I like to savor my no-cook zoodle bowl with the ladies from Hotlanta.)

What’s The Best Spiralizer?

I have three different spiralizers I love that transform zucchini into noodles (a.k.a. zoodles) in a jiffy. My favorite one is The Inspiralizer because it is lightweight, suctions to the counter, and leaves minimal waste. Unfortunately, it’s no longer available for sale! The Oxo Tabletop Spiralizer is also great— it’s easier to clean than the Inspiralizer, but you end up with a little more veggie waste at the core. If you’re not going to make veggie noodles all the time, you can just buy an inexpensive julienne peeler or an Oxo handheld spiralizer.

Can You Make This Dish Ahead?

Not really. The zoodles can get watery if you leave them in the dressing too long. However, you don’t really need to make it ahead because this salad is so quick to throw together! If you want to pack it for lunch, don’t mix in the dressing until you’re ready to eat it.

Time to make Spicy Thai Chicken Zoodle Salad!

Serves 1

Ingredients

Dressing:

  • 1 tablespoon sunflower seed butter or your favorite nut butter
  • 1 teaspoon sriracha
  • Juice from ½ lime
  • Pinch of salt

Salad:

  • 1 medium zucchini, ends trimmed
  • 1 small carrot, peeled and thinly sliced
  • 1 cup leftover cooked chicken, shredded
  • ¼ avocado, peeled and thinly sliced
  • ½ cup cherry tomatoes, halved
  • 1 small scallion, thinly sliced
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon toasted sesame seeds

Equipment

  • All my favorite tools are listed here.
  • Here are my recommended spiralizers: The Inspiralizer, Oxo Tabletop Spiralizer, Oxo Handheld Spiralizer, or julienne peeler.

Method

Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt.

Someone squeezing lime and adding salt to a bowl for the spicy Thai dressing.

Whisk well to blend a thick sauce. Ta-dah!

Whisking the sauce in a bowl.

Now go grab your veggies and leftover cooked chicken from the fridge.

The assembled ingredients for spicy Thai zoodle salad.

Grab your vegetable spiralizer and make your zoodles.

Someone spiralizing zucchini to make zoodles.

Finish dicing and chopping your other veggies and herbs.

Someone chopping green onions.

Dump the raw zoodles into the bowl of dressing…

Someone adding raw zoodles in a bowl with the spicy Thai marinade.

…and add the julienned carrots and chicken.

Someone adding cooked chicken to a bowl with julienned vegetables.

Toss well to combine.

Someone mixing julienned vegetables with the spicy Thai marinade.

If you’re feeling fancy, transfer the salad to a clean bowl and top with sliced avocado, cherry tomatoes, scallions, cilantro, and toasted sesame seeds.

A bowl of spicy Thai chicken zoodle salad topped with tomatoes.

Go ahead and eat. You deserve it!

A bowl of spicy Thai chicken zoodle salad.

Have a ton of zucchini to cook up? Make my delicious and simple Instant Pot Zucchini Bolognese recipe!

[Originally posted on March 16, 2016. Updated with new details and photos on September 7, 2020.]


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Spicy Thai Chicken Zoodle Salad by Michelle Tam https://nomnompaleo.com
Print Recipe
4.86 from 7 votes

Spicy Thai Chicken Zoodle Salad (Whole30, Gluten Free, Low Carb)

Spicy Thai Zoodle Salad: a dead-simple, Whole30-friendly, colorful, and super satisfying paleo meal that you can get from fridge to mouth in 10 minutes or less.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: Thai
Keyword: gluten-free, grain-free, low carb, nut-free, paleo, spiralized, Whole30, zoodles, zucchini noodles
Servings: 1 serving
Calories: 474kcal
Author: Michelle Tam

Ingredients

Dressing

  • 1 tablespoon sunflower seed butter or your favorite nut butter
  • 1 teaspoon sriracha
  • Juice from ½ lime
  • Pinch of salt

Salad

  • 1 medium zucchini ends trimmed
  • 1 small carrot peeled and thinly sliced
  • 1 cup leftover cooked chicken shredded
  • ¼ avocado peeled and thinly sliced
  • ½ cup cherry tomatoes halved
  • 1 small scallion thinly sliced
  • 1 tablespoon fresh cilantro leaves
  • 1 teaspoon toasted sesame seeds
US Customary - Metric

Instructions 

  • Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt. Whisk well to blend a thick sauce. Ta-dah!
  • Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles.
  • Finish dicing and chopping your other veggies and herbs.
  • Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Toss well to combine.
  • If you’re feeling fancy, transfer the salad to a clean bowl and top with sliced avocado, cherry tomatoes, scallions, cilantro, and toasted sesame seeds. Eat immediately.

Video

Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 474kcal | Carbohydrates: 24g | Protein: 43g | Fat: 24g | Fiber: 7g
65

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Wendi says

    August 29, 2020 at 8:24 pm

    5 stars
    This looks amazing!

    Reply
  2. Mandy Bloom says

    September 9, 2020 at 2:50 am

    So good! My husband made it tonight for dinner with your Pho recipe!

    Reply
  3. Jennifer says

    September 16, 2020 at 5:15 pm

    This is a keeper! I didn’t have chicken so I subbed prawns – yum 🙂

    Reply
  4. Kim says

    May 12, 2022 at 6:25 pm

    Hi Michelle.

    Is this still worth making, in your opinion, if the sriracha has to be left out for specific dietary restrictions? Also is there anything you can suggest to replace the sriracha for added flavor but not necessarily heat?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Edit your profile. Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A slice of paleo and dairy free asparagus quiche on a plate in front of pie pan with quiche inside. Asparagus Quiche (Paleo, Whole30, Gluten Free, Dairy Free)
  • An overhead shot of a platter topped with Instant Pot (Pressure Cooker) Crispy Potatoes Instant Pot (Pressure Cooker) Crispy Potatoes
  • An overhead shot of the world's best braised green cabbage, carrot coins, and sliced onions in an oval casserole pan. Two hands are holding the handles with towels. World’s Best Braised Green Cabbage
  • An overhead shot of a tabletop with bowls of Pork and Napa Cabbage Soup Pork and Napa Cabbage Soup (Whole30, Instant Pot)

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023