1. Recipes

How to Make Zucchini Noodles Pad Thai - A Step-by-Step Guide

If you're looking for a healthy and delicious alternative to traditional Pad Thai, then look no further than Zucchini Noodles Pad Thai. This recipe combines the bold flavors of classic Pad Thai with the light and refreshing taste of zucchini noodles, making it the perfect meal for those looking to cut back on carbs or incorporate more vegetables into their diet.

Zucchini noodles, also known as "zoodles," have become a popular alternative to traditional pasta in recent years. They are ...

Read more Snack recipes

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 (Optional)
  • 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

Information

  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.

    • Nutrition

    370 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 222mg
    • Sodium: 671mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 13g
    • Protein: 36g
    • Vitamin C: 56mg
    • Calcium: 121mg
    • Iron: 5mg
    • Potassium: 1141mg

    Categories

    Noodle recipes
    Thai recipes
    Main recipes
    Vegetarian recipes
    Dinner recipes