Zucchini Noodles Pad Thai

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Description

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Ingredients

  • 3 large zucchini
  • ¼ cup chicken stock
  • 2 ½ tablespoons tamarind paste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 ½ tablespoons Asian chile pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon chopped garlic
  • 12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
  • 8 ounces peeled and deveined shrimp
  • 2 eggs, beaten
  • 2 tablespoons water, or as needed (Optional)
  • 3 cups bean sprouts, divided
  • 6 green onions, chopped into 1-inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • ¼ cup chopped fresh basil

Instructions

  1. Make zucchini noodles using a spiralizer.
  2. Whisk chicken stock
  3. tamarind paste
  4. soy sauce
  5. oyster sauce
  6. chile pepper sauce
  7. Worcestershire sauce
  8. lime juice
  9. and sugar together in a small bowl to make a smooth sauce.
  10. Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant
  11. about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear
  12. 5 to 7 minutes.
  13. Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm
  14. 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir
  15. adding water if needed
  16. about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined
  17. 1 to 2 minutes.
  18. Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Prep Time: 45 mins

Cook Time: 12 mins

Total Time: 57 mins

Servings: 4

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