Weeknight dinner is easier than ever with this delicious no-cook Thai Chicken Zoodle Pasta. Time-saving rotisserie chicken and vibrant veggies come together with spiralized cucumbers, carrots, and a zesty Asian-style sauce for a tasty meal. Fresh, crunchy, and full of flavor, this Thai Chicken Zoodle Pasta is precisely how a summer meal should be.
When it’s too hot to turn on the oven, this quick and easy Thai chicken zoodle pasta is the perfect dinner. It works for low-carb and gluten-free eaters and is satisfying enough for the whole family. This recipe calls for spiralized cucumbers and carrots, and the GoodCook Handheld Spiralizer is the quickest, most convenient way to spiralize all the veggies.
With the GoodCook Handheld Spiralizer, create three different sizes of vegetable noodles in uniform spirals: Thin Spiral, Ribbon Cut, Thick Spiral, and consistent shapes of fettuccine spaghetti and ribbons. The GoodCook Handheld Spiralizer features a soft, non-slip grip, accommodates both long and round vegetables, has a compact size perfect for individual portions, and a food holder to keep hands safe. In just a few twists, your veggies will be transformed into pasta-like strands.
How To Use The GoodCook Handheld Spiralizer
- Cut off one side of the vegetable you want to spiralize and place the flat, cut end against the blade of the GoodCook Handheld Spiralizer.
- Push and twist the vegetable clockwise, and you’ll have a pile of twirly veggie strands that are ready to use!
Steps To Make Thai Chicken Zoodle Pasta
- Fit the GoodCook Veggie Spiralizer with the large blade. Spiralize the cucumber.
- With the ribbon blade, spiralize the carrots.
- In a large GoodCook Mixing bowl, toss all of the spiralized vegetables together. Add cabbage, peppers, jicama, chicken, and scallions.
- In a small bowl, whisk together the cilantro, lime juice, ginger, sesame oil, olive oil, soy sauce, and brown sugar.
- Drizzle the sauce over the vegetables and toss gently.
- Garnish with crushed peanuts or a sprinkling of sesame seeds. Serve and enjoy!
Tips For Spiralizing
- Pick produce that’s as straight as possible.
- Use wide carrots for spiralizing. If you use thin carrots, they can get out of alignment with the spiralizer and need to be repositioned. Cut the carrot’s ends evenly and attach the widest part of the carrot towards the spiralizer blade.
- For the cucumber, cut both ends flat and spiralize. English cucumbers work best.
With the GoodCook line of kitchen accessories, Sesame Chicken Zoodles will be on the table in no time. Get spiralizing with a GoodCook Handheld Spiralizer, featuring a compact design for easy storage. You’ll be amazed at how quickly the fresh veggies become meal-ready zoodles. Toss the veggies, chicken, and sauce in a large GoodCook Mixing Bowl and dinner is fixed! Are you ready for a light, fresh no-cook meal?
Make & Share
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Thai Chicken Zoodle Pasta
- 2 English cucumber
- 3 carrots
- 1/4 head purple cabbage, finely shredded
- 2 red peppers, stemmed, seeded, and cut into 2
- 1/4 jicama, peeled and julienned
- 3/4 lb cooked rotisserie chicken, diced or shredded
- 3 scallions, sliced thin
- 3 tbsp finely chopped cilantro
- Juice of 2 limes
- 2 Tbsp sesame oil
- 2 Tbsp olive oil
- 3 Tbsp soy sauce
- 1 tbsp brown sugar
- 3 Tbsp crushed peanuts or sesame seeds for garnish
Fit the GoodCook veggie spiralizer with the large blade. Spiralize the cucumber.
With the ribbon blade, spiralize the carrots.
In a large bowl, toss all spiralized vegetables together. Add cabbage, peppers, jicama, chicken, and scallions.
In a small bowl, whisk together cilantro, lime juice, ginger, sesame oil, olive oil, soy sauce, and brown sugar—drizzle mixture in a large bowl. Toss gently.
Garnish with crushed peanuts or a sprinkling of sesame seeds. Serve and enjoy!