Zucchini Noodles Pad Thai

Name: Zucchini Noodles Pad Thai
Prep time: 45 min
Cook time: 12 min
Yield: 4
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 (Optional); 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

⏱️ Ready in 57 min 🥄 Prep 45 min 🔥 Cook 12 min 👥 4 servings 👁️ 3 views

Zucchini Noodles Pad Thai is an impressive dinner you can prepare in just 57 minutes. Made with 3 large zucchini, ¼ cup chicken stock, 2 ½ tablespoons tamarind paste, 2 tablespoons low-sodium soy sauce and 2 tablespoons oyster sauce, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Noodles #Under 1 Hour #Dinner

📊 At a Glance

Prep 45 min

Cook 12 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 370

% Daily Value*

Total Fat 14.5g 19%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 671mg 29%

Total Carbohydrate 28.1g 10%

Dietary Fiber 5.3g 19%

Total Sugars 12.9g

Protein 35.6g 71%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.