Time
57 min
Serving
4 persons
Calories
370
A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.
Ingredients
- zucchini: 3 piece
- chicken stock: 0.25 cup
- ½ tablespoons tamarind paste: 2 piece
- low-sodium soy sauce: 2 Tbsp
- oyster sauce: 2 Tbsp
- ½ tablespoons Asian Chili pepper sauce: 1 piece
- Worcestershire sauce: 1 Tbsp
- lime juice: 1 Tbsp (fresh)
- white sugar: 1 Tbsp
- sesame oil: 2 Tbsp
- garlic: 1 Tbsp (chopped)
- ounces skinless, boneless chicken breasts: 12 piece (cut into 1-inch cubes)
- ounces peeled and deveined shrimp: 8 piece
- eggs: 2 piece (beaten)
- water: 2 Tbsp (or as needed, optional)
- bean sprouts: 3 cups (divided)
- green onions, chopped into 1-inch pieces: 6 piece
- unsalted dry-roasted peanuts: 2 Tbsp (chopped)
- fresh basil: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Make zucchini noodles using a spiralizer.
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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.
