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Zucchini Pad Thai Noodles

4.6
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PREP TIME
45 min
COOKING TIME
12 min
TOTAL TIME
57 min
SERVINGS
4 servings
Dinner
Zucchini Pad Thai Noodles
Ingredients
  • 3 large zucchini
  • 1/4 cup chicken stock
  • 2 1/2 tablespoons tamarind paste
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 1/2 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
  • 3 cups bean sprouts, divided
  • 6 green onions, chopped into 1-inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • 1/4 cup chopped fresh basil
Instructions
1
Prepare zucchini noodles by passing them through a spiralizer.
2
Combine chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar in a small bowl to create a harmonious sauce.
3
Heat sesame oil in a wok or large skillet over extremely high heat. Introduce garlic and stir until aromatic, approximately 10 seconds. Add chicken and shrimp; cook and stir until the chicken reaches a safe internal temperature and the juices flow freely, around 5 to 7 minutes.
4
Transfer chicken and shrimp to one side of the wok to create a vacant area in the center. Pour eggs into the empty space and scramble until solid, roughly 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if necessary, about 3 minutes. Add 2 cups of bean sprouts and green onions; cook and stir until they are well combined, approximately 1 to 2 minutes.
5
Withdraw the wok from heat and sprinkle peanuts over noodles. Present garnished with remaining 1 cup of bean sprouts and fresh basil leaves.