Zoodle chicken pad thai

A healthier take on a takeout staple

“Instead of the usual rice noodles, spiralized sweet potatoes are a fun and healthy alternative in this Asian-inspired dish,” says chef Holly Erickson, who co-founded The Modern Proper with fellow chef Natalie Mortimer.


1 tablespoon sesame oil
1 small sweet potato, peeled and spiralized
½ cup shredded carrots
1 egg
¼ cup cilantro, chopped
1 scallion, thinly sliced
1 lime wedge
¼ cup slivered almonds
1 cup shredded chicken breast


In a large skillet, warm the sesame oil over medium heat. Add the sweet potato and carrot and toss until coated. Continue cooking over medium heat for 5 minutes, stirring often.
In a small bowl, whisk the egg. Using a spoon move the noodles to the side to create a “hole” in the center of the sweet potatoes. Gently pour the whisked egg into the hole. Allow to set for 30 seconds, then gently stir the egg until cooked through, about one minute. Combine the egg with the zoodles, then remove from heat and allow to cool.

Place the cilantro, scallion, and lime wedge alongside cooked zoodles in an airtight container. In a separate small container, place the pad Thai dressing. Store both containers in the fridge alongside the slivered almonds in a small plastic bag and a separate container of shredded chicken.


Toss the sweet potato noodles with chicken and pad Thai dressing until well combined. Heat in microwave for one minute.
Top with cilantro, scallions, slivered almonds, and squeeze with fresh lime juice.