Drunken hen Zoodle Casserole takes a spin on the authentic Pad kee mao Asian stir fry and puts it in casserole form. A paleo pleasant zucchini noodle casserole with tons of taste, Thai spices, and simple healthful components! A delicious, mild, high protein, low carb recipe.

My latest obsession, among many, is making the maximum out zoodles in the form of spiralized comfort meals. I don’t recognize about you, but now and again simple zucchini noodles get boring. Heck, until your insects bunny, all of us want to eat vegetables which have a few “Ooompf !” Don’t me incorrect, i really like the more veggie intake spiralized greens add to dishes, however with that still desires to return greater substance and/or taste, ya recognise?  I recognize which you recognize.


Besides, comfort food within the shape of casseroles and Asian meals are my JAM… err Jelly? yes, noodle bowls, spicy Thai, creamy chook curry, homestyle tuna (zoodle) and fowl casserole favorites. superb I inform you!

So simply upload this paleo drunken chook zoodle casserole to the list. Gosh I’ve been looking to try this for see you later. Drunken noodles are first-rate, but whilst you lead them to into bird zoodle casserole form, they are even more outstanding. Why? because you may delivery them as a stir fry noodle potluck dish, make for meal prep, or feed the complete family around the desk.



  • 1 lb boneless chicken thighs or breast (the darker meat works best)

Ingredients for Stir Fry Sauce:

  • 2 tbsp fish sauce
  • 2 tbsp chili garlic sauce/paste (available in most asian sections at store. Or use Sriracha)
  • 2–3 tbsp gluten free Tamari soy sauce mixed with 1 tbsp dark sugar (coconut palm sugar, dark brown sugar, or molasses). This creates a dark soy sauce. *For Paleo use Coconut Aminos*
  • Pinch of ground ginger
  • kefir lime or 1/4 tsp lime zest (a splash of juice works too)
  • salt and pepper to taste
  • optional finely diced Thai bird’s eye red pepper for extra spicy

Other Ingredients for the casserole:

  • 1 cup chopped onion
  • 1 tbsp olive oil or sesame oil
  • 1 tsp garlic
  • 1 cup stir fry veggies (i.e. broccoli, snap peas, etc.)
  • 2–3 tbsp tapioca starch or potato starch/flour
  • 1 red bell pepper, sliced
  • 16 oz (or about 3–4 c Zucchini noodles- zoodles) This equals about 1–2 large zucchini
  • 3 eggs
  • 2–3 tbsp coconut milk


  • Thai basil
  • 1 Thai red pepper (see notes for other pepper)
  • optional sesame seeds to garnish


  1. easy your chook then cube your fowl meat into small slices/cubes. Set apart.
  2. Slice greens and spiralize your zucchini. in case you don’t have a spiralizer, simply reduce julienne fashion. i take advantage of this spiralizer . make sure to pat your zucchini noodles extra dry with a towel. To eliminate extra water.
  3. next blend your stir fry sauce. Whisk together the fish sauce, chili sauce, ginger, tamari + sugar (to identical the dark soy sauce), lime, pinch of pepper. taste and adjust with extra tamari/sugar if wanted. For Paleo alternative, use palm sugar or molasses.
  4. Preheat oven to 350F and greased casserole dish. Set aside.
  5. location meat, garlic, onion, oil in skillet or massive pan. Sauté five mins.
  6. add your stir fry veggies, sliced purple pepper, sauce, and 2-three tbsp tapioca starch. Stir fry 10-15 mins until hen no long purple (however now not overcooked) and starch is blended nicely with the beef/veggies.
  7. region (Zucchini noodles) zoodles at the bottom of your casserole dish
  8. upload the chicken stir fry with sauce on pinnacle of zoodles; calmly.
  9. next whisk your eggs and coconut milk. Pour over casserole dish.
  10. Bake 25-30 minutes or till the rims are golden brown and the egg blend is cooked thru.
  11. put off from oven and garnish with Thai basil and non-obligatory sliced Thai peppers.
  12. Salt/pepper to taste. Sesame seeds to sprinkle over pinnacle, if favored.

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