Easy 82 min

Zucchini Noodles Pad Thai

american_region asian caribbean chinese european filipino italian japanese korean thai main drink sweet spicy sour savory umami hard fast

Prep

37 min

Cook

45 min

Total

82 min

Ingredients (19)

3 large zucchini g

¼ cup chicken stock g

2 ½ tablespoons tamarind paste g

2 tablespoons low-sodium soy sauce g

2 tablespoons oyster sauce g

1 ½ tablespoons Asian chile pepper sauce g

1 tablespoon Worcestershire sauce g

1 tablespoon fresh lime juice g

1 tablespoon white sugar g

2 tablespoons sesame oil g

1 tablespoon chopped garlic g

12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes g

8 ounces peeled and deveined shrimp g

2 eggs, beaten g

2 tablespoons water, or as needed (Optional) g

3 cups bean sprouts, divided g

6 green onions, chopped into 1-inch pieces g

2 tablespoons chopped unsalted dry-roasted peanuts g

¼ cup chopped fresh basil g

Nutrition

kcal

fat

carbs

protein

Instructions

Make zucchini noodles using a spiralizer.

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.

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.

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.

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