Thai Veggie Bowl with veggie noodles and mini Thai chicken patties drizzled with homemade peanut sauce
5 from 1 vote

Thai Chicken Patties and Spiralized Veggies Bowl

A big bowl of goodness inspired by Thai cuisine made of moist mini chicken patties, fresh + colorful veggies, and a delicious peanut dressing. Naturally gluten-free.

Course Main Course, Salad
Cuisine American, Asian
Keyword gluten-free, healthy, Thai
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Calories 436 kcal
Author Marie



  • 2 large zucchini spiralized into noodles
  • 2 red bell pepper spiralized or thinly sliced
  • 1/2 purple cabbage spiralized or thinly chopped
  • 2 large carrots julienned

Chicken Patties

  • 1 lb ground chicken breast 500 g
  • 1 small zucchini peeled and finely grated (makes about 1/2 cup, packed)
  • 1 egg
  • 2 scallions green and white, finely chopped
  • 1 tbsp packed fresh cilantro chopped
  • 2 tsp lime zest about 1/4 medium lime
  • 1/2 lime juiced
  • 2 tsp fish sauce
  • 2 tsp olive oil more if needed

Peanut Dressing

  • 1/3 cup creamy natural peanut butter
  • 1 tablespoon soy sauce tamari for gluten-free
  • 2 tablespoons hoisin sauce
  • 2 teaspoons Sriracha sauce more or less to taste
  • 1 teaspoon grated ginger optional
  • About 1/2 cup hot water to thin more or less depending on preferred consistency


  • crushed roasted peanuts
  • fresh cilantro leaves
  • lime wedges



  1. Start by preparing the veggies. Using a Spiralizer, cut the zucchini into noodles and "chop" the bell peppers and the cabbage. Cut the carrots into julienne strips (I use a mandoline slicer for that but you can use a sharp knife too). Set aside while you prepare the patties and the sauce.

Chicken Patties

  1. Prepare the chicken patties. In a bowl, add ground chicken, grated zucchini, egg, scallions, cilantro, lime zest and juice, and fish sauce. Using your hands, mix until thoroughly combined.
  2. Heat some olive oil in a large non-stick skillet over medium-high heat. Using your wet hands, form small balls (I used a standard ice cream scoop and got about 18 mini-patties). Add them to the hot skillet, making sure you don't overcrowd the skillet and have plenty of room to flip them. 

  3. Reduce heat to medium-low and cook for 2 minutes. Flip patties and cook for another 2 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside. 

  4. Remove from the skillet and set aside. Repeat with remaining patties, adding olive oil if needed.

Peanut Dressing

  1. While the patties are cooking, prepare the sauce. Combine all the sauce ingredients in a small bowl, adding water gradually until you reach the perfect consistency. Set aside.


  1. In four bowls, arrange prepared veggies, top with a few patties, drizzle with peanut sauce and top with fresh cilantro and crushed peanuts. Serve immediately.

Recipe Notes

MAKE AHEAD TIPS: you can make the patties ahead, refrigerate them for 2-3 days or freeze them. You can also cut all the veggies the day before and store them separately from the patties and the dressing. Assemble when you're ready to eat. 

Nutrition Facts
Thai Chicken Patties and Spiralized Veggies Bowl
Amount Per Serving
Calories 436 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Cholesterol 138mg 46%
Sodium 915mg 38%
Potassium 1643mg 47%
Total Carbohydrates 27g 9%
Dietary Fiber 7g 28%
Sugars 16g
Protein 31g 62%
Vitamin A 170.8%
Vitamin C 202.2%
Calcium 11.4%
Iron 19.6%
* Percent Daily Values are based on a 2000 calorie diet.