Zucchini Noodles Pad Thai
A fresh and healthy twist on a classic dish, this Zucchini Noodles Pad Thai is loaded with flavors and makes for a light, satisfying meal.
Ingredients
Zucchini Noodles Base
- 3 large zucchini Spiralized into noodles
Pad Thai Sauce
- 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 Worcestershire sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon white sugar
Cooking Ingredients
- 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 large eggs, beaten
- 2 tablespoons water, or as needed To adjust consistency
- 3 cups bean sprouts, divided
- 6 large green onions, chopped into 1-inch pieces
- 2 tablespoons chopped unsalted dry-roasted peanuts
- 0.25 cup chopped fresh basil
Instructions
Preparation
- Begin by spiralizing the zucchini into noodles and set aside.
- In a small bowl, whisk together the chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar until smooth to create the Pad Thai sauce.
Cooking
- Heat sesame oil in a wok or large skillet over high heat. Add garlic and sauté for about 10 seconds until fragrant.
- Add the chicken and shrimp, cooking for 5-7 minutes until the chicken is fully cooked and shrimp are pink and tender.
- Push chicken and shrimp to the sides of the wok, creating space in the center. Pour beaten eggs into the middle and scramble until firm, about 2-3 minutes.
- Add the zucchini noodles and Pad Thai sauce, stirring well to coat. If too dry, add water, one tablespoon at a time, until desired consistency is reached. Cook for about 3 minutes.
- Toss in 2 cups of bean sprouts and chopped green onions, cooking for another 1-2 minutes until well combined and tender.
- Remove from heat and sprinkle chopped peanuts over the dish.
Serving
- Serve garnished with remaining bean sprouts and fresh basil. Optionally, add lime wedges for extra zest.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.