Zucchini Noodles Pad Thai Recipe

Directions

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

Methods :

Step 1

Make zucchini noodles using a spiralizer.

Step 2

Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.

Step 3

Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.

Step 4

Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.

Step 5

Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.