A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

370.2 calories; 35.6 g protein; 28.1 g carbohydrates; 221.8 mg cholesterol; 670.9 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/30/2016
I admit, this was risky since I made it for dinner with my husband and two year old son... But we loved the flavor and the texture was great, though I will also admit I made several substitutions due to pantry availability... 1 Tbsp lime juice + 1 Tbsp brown sugar replaced the tamarind paste. I added red onion, red, yellow, and green bell pepper (probably 1/4 c total) while the chicken was cooking, and used 2 c cabbage and 1/2 c celery instead of bean sprouts. I also omitted the green onion and oyster sauce. It was a hit with everyone though! Read More
(8)

Most helpful critical review

Rating: 3 stars
02/04/2019
Meh. Disappointing. Not enough flavor for me--might try it again with adjustments Read More
26 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/30/2016
I admit, this was risky since I made it for dinner with my husband and two year old son... But we loved the flavor and the texture was great, though I will also admit I made several substitutions due to pantry availability... 1 Tbsp lime juice + 1 Tbsp brown sugar replaced the tamarind paste. I added red onion, red, yellow, and green bell pepper (probably 1/4 c total) while the chicken was cooking, and used 2 c cabbage and 1/2 c celery instead of bean sprouts. I also omitted the green onion and oyster sauce. It was a hit with everyone though! Read More
(8)
Rating: 4 stars
01/30/2016
I admit, this was risky since I made it for dinner with my husband and two year old son... But we loved the flavor and the texture was great, though I will also admit I made several substitutions due to pantry availability... 1 Tbsp lime juice + 1 Tbsp brown sugar replaced the tamarind paste. I added red onion, red, yellow, and green bell pepper (probably 1/4 c total) while the chicken was cooking, and used 2 c cabbage and 1/2 c celery instead of bean sprouts. I also omitted the green onion and oyster sauce. It was a hit with everyone though! Read More
(8)
Rating: 4 stars
03/01/2016
First I have to say it is a long list of special ingredients which I don't regularly use. My local store did not have tamarind paste so I opted to purchase Thai Kitchen's Pad Thai sauce and then I did not by the Oyster Sauce. Once everything was spiralized chopped or cut the recipe went together super quick. My husband had finished off all the roasted peanuts in the house so we topped it with roasted sunflower seeds instead. We liked the result but our sauce was not really true to the recipe. The use of zucchini as noodles is a favorite here. Read More
(4)
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Rating: 5 stars
11/02/2016
This recipe was A++! I opted out of using tamarind(couldn't find it anywhere), used crushed red pepper instead of chili sauce, and lemon juice bc that's all I had. Added a little extra sugar and oyster sauce since those seemed like the sweeter ingredients. It came out great and it looks great plated! Read More
(3)
Rating: 5 stars
06/10/2016
The sauce is what got my attention here I had all the ingredients for that and added some fresh ginger and hot pepper. I only had some zucchini and carrots on hand and added only cooked turkey to save time. Very good! Read More
(1)
Rating: 5 stars
08/05/2018
So good. I didn't bother getting the tamarind paste I did a Nigella Lawson substitute of brown sugar/lime juice (even amount) and it was sooo good. I would make this again. I haven't been in a situation yet to have to reheat it. I wonder how it will reheat. Read More
(1)
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Rating: 5 stars
02/10/2018
One of my favs! I messed it up one time and added the two eggs to the sauce....made it amazing! Tired it next time without and was disappointed (i still add the two eggs after the chicken more protein and tastes even better). I also make it with double chicken and no shrimp and one tbs extra of soy sauce replacing the two of oyster sauce as I don't eat sea food. Read More
(1)
Rating: 5 stars
01/25/2018
I used only shrimp and had to leave out the tamarind sauce because I couldn't find it at my store. But this is my favorite way now to eat zoodles! Was delicious! Read More
Rating: 5 stars
10/20/2017
Loved it. The best use of Zoodles. Read More
Rating: 5 stars
03/04/2018
This was great! My little kids even loved it except I made it too spicy for them. I cut back to 1 tbsp chili sauce and it was perfect for the adults but too much for the kids. I'll cut it back further for them next time. I was skeptical about the zoodles but they were great and I don't feel bogged down by a pasta belly. Read More
Rating: 3 stars
02/04/2019
Meh. Disappointing. Not enough flavor for me--might try it again with adjustments Read More