Veggie Noodle Chicken Pad Thai


1/4 c. Hy-Vee packed brown sugar
1/4 c. Hy-Vee less sodium soy sauce
2 tbsp rice vinegar
1 tbsp fresh lime juice
1 tbsp fish sauce
1 medium zucchini, ends trimmed and cut crosswise into 3-inch lengths
1 medium summer squash, ends trimmed and cut crosswise into 3-inch lengths
2 large carrots, peeled, ends trimmed and cut crosswise into 3-inch lengths
2 tbsp Hy-Vee canola oil, divided
1 pound boneless skinless chicken breasts, cut into small strips
1 red bell pepper, sliced into thin strips and strips halved
4 green onions, chopped
2 cloves garlic, minced
3 Hy-Vee large eggs, slightly beaten
1/4 c. unsalted peanuts, chopped
Fresh cilantro leaves, for garnish


In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce; set aside.
Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize zucchini, summer squash and carrots, placing each in a separate bowl.
In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Cook and stir for 4 to 6 minutes or until internal temperature reaches 165 degrees. Transfer chicken to a bowl; keep warm.
Add remaining 1 tablespoon oil and carrots to skillet. Cook and stir for 2 minutes. Add bell pepper, green onions and garlic. Cook for 1 minute more.
Push vegetables from center of skillet. Add eggs; cook until eggs are cooked through. Add chicken, noodles and sauce; toss together and heat through.
Serve warm topped with peanuts and, if desired, cilantro leaves.