For best results, don't overcrowd the wok. If necessary, cook the chicken and shrimp in batches. Taste and adjust the sauce as needed. Add more chile pepper sauce for extra heat, or lime juice for more tang. To prevent the zucchini noodles from becoming watery, gently pat them dry with paper towels before adding them to the wok. Feel free to substitute other proteins, such as tofu or pork, for the chicken and shrimp.
Zucchini Noodles Pad Thai
-
PREP TIME45 mins
-
COOK TIME12 mins
-
TOTAL TIME57 mins
-
SERVING4 People
-
VIEWS85
A vibrant and healthy take on the classic Pad Thai, featuring fresh zucchini noodles tossed in a tangy, umami-rich sauce, studded with succulent chicken and shrimp, and finished with the satisfying crunch of peanuts and the refreshing aroma of basil.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol222 mg
-
Fiber5 g
-
Protein36 g
-
Saturated Fat3 g
-
Sodium671 mg
-
Sugar13 g
-
Fat15 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare Zucchini Noodles: Using a spiralizer, transform the zucchini into delicate noodles. Set aside. (5 minutes)
02 Step
Recipe View Whisk the Sauce: In a small bowl, whisk together the chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar until smooth and well combined. Set aside. (3 minutes)
03 Step
Recipe View Sauté Aromatics and Proteins: Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir-fry until fragrant (about 10 seconds). Add chicken and shrimp. Cook, stirring frequently, until the chicken is cooked through and the shrimp are pink and opaque. (5-7 minutes)
04 Step
Recipe View Scramble the Eggs: Push the chicken and shrimp to the sides of the wok, creating a space in the center. Pour in the beaten eggs and scramble until set. (2-3 minutes)
05 Step
Recipe View Combine and Cook: Add the zucchini noodles and the prepared sauce to the wok. Cook, stirring constantly, until the noodles are tender-crisp and evenly coated with the sauce. Add water, a tablespoon at a time, if the mixture seems too dry. (3 minutes)
06 Step
Recipe View Incorporate Fresh Ingredients: Add 2 cups of bean sprouts and the chopped green onions to the wok. Stir-fry until just combined. (1-2 minutes)
07 Step
Recipe View Garnish and Serve: Remove the wok from the heat and sprinkle the chopped peanuts over the noodles. Serve immediately, garnished with the remaining 1 cup of bean sprouts, fresh basil, and lime wedges.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Melany Herman
Apr 17, 2025I loved how quick and easy this was to make. I added a little bit of peanut butter to the sauce for extra richness.
Lexi Schmidtbashirian
Apr 8, 2025Such a delicious and healthy meal! The zucchini noodles give it a nice light texture. I added some shredded carrots for extra veggies.
Kurtis Schumm
Mar 31, 2025I found the sauce a bit too salty, so I reduced the amount of soy sauce and oyster sauce. It turned out perfectly!
Antwon Kshlerin
Nov 15, 2024My family loved this! Even my picky eaters enjoyed it. I will definitely be making this again.
Kristina Gulgowski
Aug 30, 2024This recipe is fantastic! The zucchini noodles are a great alternative to traditional noodles, and the sauce is bursting with flavor.