Our Zucchini Noodle Pad Thai recipe is low in carbs and high in flavor. It’s a great option when you’re craving a classic pad thai. Zucchini noodles are much lower in carbs than traditional flour noodles, but you won’t feel deprived.
Zucchini Noodles Pad Thai
Zucchini Noodles Pad Thai
Zucchini Noodles Pad Thai recipe
Ingredients
- 2 1/2 tablespoon tamarind paste
- 3 large zucchini
- 1/3 cup chicken stock
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon oyster sauce
- 1 1/2 tablespoon Asian chile pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white sugar
- 2 tablespoon 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 tablespoon water, or as needed (Optional)
- 3 cups bean sprouts, divided
- 6 green onions, chopped into 1-inch pieces
- 1/4 cup chopped fresh basil
- 2 tablespoon chopped unsalted dry-roasted peanuts
Instructions
- Use a spiralizer to make zucchini noodles.
- In a small bowl, mix together:Chicken stockTamarind pasteSoy sauceOyster sauceChile pepper sauceWorcestershire SauceLime juiceSugar
- 1 Tbsp sesame oil2 Tbsp garlic3 Tbsp chicken4 Tbsp shrimp5 Tbsp Sesame oil4 Tbsp garlic5 Tbsp chicken6 Tbsp shrimp7 Tbsp sesame sauce8 Tbsp shrimp9 Tbsp garlic10 Sesame oil1
- Place chicken and shrimp on the bottom of the wok and make a hole in the middle. Pour in the eggs and scramble until cooked through, about 2-3 minutes.Add zucchini noodles to the wok along with the sauce. Cook and stir (add water if needed) for about 3 minutes.Add 2 cups of bean sprouts and chopped green onions to the wok and cook and stir for 1 to 2 minutes.
- Take the wok off the heat and add peanuts to the noodles. Garnish with remaining 1 cup of bean sprouts and basil.
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