Low Carb Thai Style Chicken & Veggie Noodle

Thai Style Chicken with Veggie Noodles

 When I was searching for the best Low Carb / Crock Pot recipes, I stumbled upon this Paleo Slow Cooker recipe at PaleoPot.com. This recipe has all the ingredients I love (Chicken, Zucchini, Coconut milk, fish sauce) and received all positive comments so I decided to give it a try and I loved it!



1.    2 to 3 pounds of chicken thighs or breasts (skin removed)
2.    2 medium zucchini
3.    1 large carrot
4.    1 handful of bean sprouts (optional)
5.    1 small bunch of green onions (for sauce and garnish)
6.    1 cup of coconut milk
7.    1 cup of chicken stock
8.    2 heaping tablespoons of peanut butter
9.    1 tablespoon of Soy sauce
10.    2 tsp of Fish Sauce
11.    2 tsp of powdered ginger (or about 1 tbsp freshly minced ginger)
12.    2 cloves of garlic, smashed and minced, or 1 tsp of garlic powder
13.    1 tsp of cayenne pepper
14.    1 tsp of red pepper flakes
15.    Chopped cashews for garnish (optional)
16.    Chopped cilantro for garnish (optional)


1. Season your chicken with salt and pepper, and a little bit of the cayenne pepper (Just a little bit, not too much…mine turned out a bit too spicy) and ginger powder. You can brown chicken in the saute pan as optional. Place chicken in the crock pot.

2. Prepare Veggie Noodles by Slicing zucchini, shredding carrots, and washing bean sprouts.

Using a Spiral Slicer which makes Zucchini looks more like regular spaghetti but I don’t have that tool so I just used a peeler and made Zucchini ribbons.



3. Mix ingredients #5 to 15 well in the bowl and pour it into the crock pot over the chicken.

4.Place veggie noodles on top of  meat. No need to stir because we only want to steam veggie noodles, not stewed. 


5.Cook on low for 3.5 to 4 hours with 4-Quart Slow cooker, 5 hours with 6-Quart slow cooker .

6. To serve, remove the noodles first and strain excess liquid. Place your meat and sauce over your noodles, and garnish with green onions (scallions), chopped cilantro, and chopped cashews.

Thai Style Chicken with Veggie Noodles

Note: If you are browning chicken first, be careful not to put too much Cayenne pepper as I mentioned. It will make it very spicy with more Cayenne added later in the sauce. I would definitely try a Spiral Slicer next time to make Zucchini noodle with more “Pasta-like” consistency.

















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