It’s always a good idea to switch things up a little bit and make a savory Peanut Pro NuttZo recipe. One of our favorite ways to do that is with a healthy Thai dish. Make a big batch of the sauce so that you can use for not only Pad Thai, but as a dipping sauce or a salad dressing, throughout the week. We know that you will love it! Recipe by: Our Balanced Bowl.

1 lb chicken breast
1 green bell pepper
1 medium yellow squash, halved
1 carrot, thinly diced
3 medium zucchini, spiralized into zoodles
2 cloves garlic, minced
1-inch piece of fresh ginger, minced
Green onions (for garnish)
Salt and pepper to taste
Pad Thai Sauce:
1/3 cup smooth Peanut Pro NuttZo
Juice of one lime
½ tsp ground ginger
½ tsp garlic powder
3 tbsp low sodium soy sauce (or liquid aminos)
1 tbsp sriracha
½ tsp red pepper flakes

2 lb chicken breast
2 green bell pepper
2 medium yellow squash, halved
2 carrot, thinly diced
6 medium zucchini, spiralized into zoodles
4 cloves garlic, minced
2-inch piece of fresh ginger, minced
Green onions (for garnish)
Salt and pepper to taste
Pad Thai Sauce:
2/3 cup smooth Peanut Pro NuttZo
Juice of 2 lime
1 tsp ground ginger
1 tsp garlic powder
6 tbsp low sodium soy sauce (or liquid aminos)
2 tbsp sriracha
1 tsp red pepper flakes

3 lb chicken breast
3 green bell pepper
3 medium yellow squash, halved
3 carrot, thinly diced
9 medium zucchini, spiralized into zoodles
6 cloves garlic, minced
3-inch piece of fresh ginger, minced
Green onions (for garnish)
Salt and pepper to taste
Pad Thai Sauce:
1 cup smooth Peanut Pro NuttZo
Juice of 3 lime
1 1/2 tsp ground ginger
1 1/2 tsp garlic powder
9 tbsp low sodium soy sauce (or liquid aminos)
3 tbsp sriracha
1 1/2 tsp red pepper flakes

Preheat oven to 400 degrees. To a baking dish, add your chicken. Season with salt, pepper, garlic powder, a dash of soy sauce and then drizzle with olive oil to coat. Rub in the seasonings with your hands. Bake for 30 minutes or until done.
While your chicken is baking, slice and dice your veggies! Thinly slice your green peppers, dice your green onions, mince the garlic and ginger, thinly dice your carrots and slice your squash into half-moon circles. Set this aside.
Slice the tops and bottoms off of your zucchini. Slice them in half. Using a spiralizer, make “zoodles”. Set these aside.
Begin making the sauce. Combine the Peanut Pro NuttZo, low sodium soy sauce, garlic powder, ground ginger, juice of one lime, sriracha, and red pepper flakes. Mix until smooth. If needed, add a little bit of water but the oil from the peanut butter should be enough. Set sauce aside.
When about 10 minutes are left on the chicken, In a large pan, add olive oil and let it get hot. To this, add in your carrots, squash, and green bell pepper. Add a generous amount of salt and pepper. Cook this on medium heat for 3-4 minutes, stirring occasionally. Add in the fresh garlic and ginger as well and cook for an additional 1-2 minutes. Lower the heat slightly and then add in your zucchini noodles and HALF of the peanut sauce mixture. Mix very well and cook the zucchini noodles only for an additional 2-3 minutes. You want the noodles to cook but retain a crunch. Once this is done, turn the heat down to simmer.
Remove the chicken from the oven and shred it. Add the OTHER half of the sauce to the chicken and mix in well. Add the chicken directly into the pan with the veggies and zoodles and mix until well combined.
Serve hot and garnish with green onions and extra red pepper flakes! YUM!