This fresh take on Asian pad Thai uses spiralized veggie noodles instead of rice noodles, while chicken, eggs, and peanuts provide plenty of protein in your meal.

Veggie Noodle Chicken Pad Thai

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.