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Zucchini Noodles Pad Thai

Rated as 4.62 out of 5 Stars
10

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

57 m servings 370
Original recipe yields 4 servings

Directions

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  1. Make zucchini noodles using a spiralizer.
  2. 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.
  3. 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.
  4. 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.
  5. Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Nutrition Facts


Per Serving: 370 calories; 14.5 28.1 35.6 222 671 Full nutrition

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Reviews

Read all reviews 17
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 substitutio...

Most helpful critical review

Meh. Disappointing. Not enough flavor for me--might try it again with adjustments

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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 substitutio...

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 t...

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...

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, mor...

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 turke...

I really enjoyed this version of Pad Thai. I did not add any chicken or shrimp, since the egg was all the protein I needed, and I used vegetable bullion in place of chicken stock. I'm not famil...

Meh. Disappointing. Not enough flavor for me--might try it again with adjustments

This was absolutely delicious.

I came across this recipe looking for something to use up zucchini and bean sprouts. I had some cooked bbq chicken that I put cut up and added to the finished dish. So I skipped the instruction...