Zucchini Noodles Pad Thai
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 large
Zucchini1 cup
Chicken Stock2.5 tbsps
Tamarind Paste2 tbsps
Soy Sauce (low-sodium)2 tbsps
Oyster Sauce1 tbsp
Worcestershire Sauce1 tbsp
Lime Juice (fresh)1 tbsp
White Sugar2 tbsps
Sesame Oil1 tbsp
Garlic (chopped)2 tbsps
Water (or as needed optional)3 cups
Bean Sprouts (divided)1 cup
Basil (chopped fresh)Directions:
1
Make zucchini noodles using a spiralizer
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
3
Heat sesame oil in a wok or large skillet over high heat
4
Add garlic and stir until fragrant, about 10 seconds
5
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
6
Push chicken and shrimp to the sides of the wok to make a space in the center
7
Pour eggs and scramble until firm, 2 to 3 minutes
8
Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes
9
Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes
10
Remove wok from heat and sprinkle peanuts over noodles
11
Serve garnished with remaining 1 cup bean sprouts and fresh basil