Zucchini Noodles Pad Thai recipe
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Ingredients
- 3 large zucchini ¼ cup chicken stock 2 ½ tablespoons tamarind paste 2 tablespoons low-sodium soy sauce 2 tablespoons oyster sauce 1 ½ 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 ¼ cup chopped fresh basil
Nutrition Info
- 370.2 caloriescarbohydrate: 28.1 gcholesterol: 221.8 mgfat: 14.5 gfiber: 5.3 gprotein: 35.6 gsaturatedFat: 2.8 gservingSize: -sodium: 670.9 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Noodles Pad Thai
Directions
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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.