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Easy Drunken Zoodle Chicken Casserole

  • Author: Lindsay Cotter
  • Total Time: 50 minutes
  • Yield: 6


Paleo friendly Drunken Zoodle Chicken Casserole takes a spin on the original Pad kee mao Asian stir fry and puts in casserole form. Light, healthy!


  • 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)
  • 23 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.)
  • 23 tbsp tapioca starch or potato starch/flour
  • 1 red bell pepper, sliced
  • 16 oz (or about 34 c Zucchini noodles- zoodles) This equals about 1-2 large zucchini
  • 3 eggs
  • 23 tbsp coconut milk


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


  1. Preheat oven to 350 F and oil a medium casserole dish. Set aside.
  2. Clean your chicken then dice your chicken meat into small slices/cubes. Set aside.
  3. Slice veggies and spiralize your zucchini. If you don’t have a spiralizer, just cut julienne style. I use this spiralizer . Make sure to pat your zucchini noodles extra dry with a towel. To remove excess water. Place zucchini noodles (zoodles) at the bottom of the casserole dish and set aside.
  4. Next Mix your stir fry sauce. Whisk together the fish sauce, chili sauce, ginger, tamari + sugar (to equal the dark soy sauce), lime, pinch of pepper. Taste and adjust with more tamari/sugar if needed. For Paleo option, use palm sugar or molasses.
  5. Place meat, garlic, onion, oil in skillet or large pan. Sauté 5 minutes.
  6. Add your stir fry veggie mix, sliced red pepper, sauce, and 2-3 tbsp tapioca starch. Stir fry 10-15 minutes until chicken no long pink (but not overcooked) and starch is mixed well with the meat/vegetables.
  7. Add the Chicken stir fry with sauce on top of zoodles in the casserole dish; evenly.
  8. Next whisk your eggs and coconut milk. Pour over casserole dish.
  9. Bake 25-30 minutes or until the edges are golden brown and the egg mix is cooked through.
  10. Remove from oven and garnish with Thai basil and optional sliced Thai peppers.
  11. Salt/pepper to taste. Sesame seeds to sprinkle over top, if desired.


  • For Paleo friendly option use Coconut Aminos in place of tamari sauce
  • If you don’t have thai red pepper, you can use any other spicy red pepper. Thai red peppers are Available in the Asian foods section or produce section of some supermarkets, or at some Asian markets.
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Category: Main
  • Method: baking
  • Cuisine: Asian American


  • Serving Size: 1
  • Calories: 264
  • Sugar: 6.2g
  • Sodium: 1094.9mg
  • Fat: 13.7g
  • Saturated Fat: 4.3g
  • Carbohydrates: 12.1g
  • Fiber: 2.2g
  • Protein: 23.1g
  • Cholesterol: 137.5mg

Keywords: zucchini noodles, chicken casserole, zoodles, drunken chicken