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Zucchini Noodles Pad Thai
Zucchini Noodles Pad Thai
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Prep Time:
45 minutes
Cook Time:
12 minutes
Total Time:
57 minutes
Zoodle Pad Thai: Sweet & sour flavors, ready in 1 hour.
Ingredients:
  • 1 tablespoon Worcestershire sauce
  • 3 large zucchini
  • 0.25 cup chicken stock
  • 2.5 tablespoons tamarind paste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1.5 tablespoons Asian chile pepper 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
  • 3 cups bean sprouts, divided
  • 6 green onions, chopped into 1-inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • 0.25 cup chopped fresh basil
Instructions:
  • Spiralize zucchini to create zucchini noodles.
  • Combine chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar in a small bowl, whisking until smooth.
  • In a hot wok or skillet, sizzle sesame oil then quickly sauté garlic until aromatic, approximately 10 seconds. Introduce chicken and shrimp, continuously stir until chicken is cooked through and juices run clear, about 5 to 7 minutes.
  • Create a well in the center of the wok by moving the chicken and shrimp to the sides. Crack the eggs into the well and scramble until set, which should take about 2 to 3 minutes. Introduce the zucchini noodles and sauce, sauté and mix thoroughly for around 3 minutes, adding water if necessary. Toss in 2 cups of bean sprouts and green onions, stir until well combined, and cook for another 1 to 2 minutes.
  • Take the wok off the heat and generously sprinkle crushed peanuts over the delicious noodles. Serve with the rest of the bean sprouts and fragrant fresh basil as a beautiful garnish.

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