Whole30 Spicy Thai Noodle Bowl
Elevate your Whole30 meal prep with this vibrant Spicy Thai Noodle Bowl! Packed with nutrient-rich vegetables like zucchini, carrots, bell pepper, and cucumber, and paired with tender shredded chicken, this recipe offers a healthy twist on classic Thai flavors. The star of the dish is the creamy almond butter sauce, infused with coconut aminos, fresh lime juice, ginger, and a kick of chili paste for a perfectly balanced mix of spice and tang. Easy to prepare in just 30 minutes, the zucchini noodles provide a light and guilt-free base, while fresh cilantro, crushed almonds, and red pepper flakes add texture and flavor to every bite. Perfect for clean eating enthusiasts, this Whole30-compliant bowl is a deliciously satisfying option for lunch, dinner, or meal prep—all without compromising on taste or health.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 cups cooked chicken breast
- 2 medium-sized carrot
- 1 large red bell pepper
- 1 medium-sized cucumber
- 3 stalks green onion
- 0.5 cup cilantro
- 0.25 cup smooth almond butter (unsweetened)
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar (optional for Whole30 if compliant)
- 2 tablespoons fresh lime juice
- 1 teaspoon red chili paste (Whole30 compliant)
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 0.5 teaspoon sesame oil (optional for garnishing)
- 0.25 cup crushed almonds
- 0.5 teaspoon red pepper flakes
Instructions
Using a spiralizer or julienne peeler, create zucchini noodles from the zucchini. Set them aside in a colander to release excess moisture while you prepare the other ingredients.
Shred the cooked chicken breast into bite-sized pieces. Set aside.
Peel and julienne the carrots. Thinly slice the red bell pepper, cucumber, and green onions. Chop the cilantro. Keep all vegetables separate for easy assembly.
In a small bowl, whisk together almond butter, coconut aminos, rice vinegar (if using), lime juice, red chili paste, minced garlic, and grated ginger until smooth. Adjust to taste if necessary by adding more lime juice or coconut aminos.
Heat a large skillet over medium heat. Lightly sauté the zucchini noodles for 2-3 minutes until just tender but still firm. Avoid overcooking to prevent sogginess.
In large serving bowls, divide the zucchini noodles as a base. Top each bowl with shredded chicken, carrots, bell pepper, cucumber, and green onions.
Drizzle the spicy almond butter sauce generously over the top of each bowl.
Garnish with chopped cilantro, crushed almonds, red pepper flakes, and a drizzle of sesame oil if desired.
Serve immediately and enjoy the fresh, spicy flavors of the Whole30 Spicy Thai Noodle Bowl!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 8677 mg | 377% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 82.3 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3446 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
