Zucchini Noodles Pad Thai

Spiralized zoodles take the place of rice noodles in this Zucchini Pad Thai recipe packed with sweet and sour flavors and ready in 1 hour.

Rated 4.7 from 5 votes

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.

Zucchini Noodles Pad Thai

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