Name: Zucchini Noodles Pad Thai
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
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

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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 recipe

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Prep Time 45

Cook Time 12

Total Time 57

Course Salad, Side Dish

Cuisine American

Servings 4

Calories 370 kcal

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 stock
Tamarind paste
Soy sauce
Oyster sauce
Chile pepper sauce
Worcestershire Sauce
Lime juice
Sugar
1 Tbsp sesame oil
2 Tbsp garlic
3 Tbsp chicken
4 Tbsp shrimp
5 Tbsp Sesame oil
4 Tbsp garlic
5 Tbsp chicken
6 Tbsp shrimp
7 Tbsp sesame sauce
8 Tbsp shrimp
9 Tbsp garlic
10 Sesame oil
1
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.