a Pad Thai recipe modified for health. Extra lime wedges should be served.
| Prep Time: | 45 mins |
| Cook Time: | 12 mins |
| Total Time: | 57 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 Facts
| Calories | 370 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 222 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 671 mg |
| Sugars | 13 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the zucchini noodles! I sautéed them and let them drain for 20 minutes. I did a few subs due to availability. Used ketchup instead of tamarind, kochujung in place of chili paste. Added ginger and lemongrass paste because Pad Thai needs them. No peanuts, so stirred in a TB of peanut butter. No sprouts, so I chopped greens from the garden. Yummo!
Yummy version of Pad Thai…I will say that regular Pad Thai is still my favorite, but this is an excellent veggie alternative and it still has that authentic “Thai” taste.
Easy and delicious recipe. I couldn’t find tamarind like others, so I substituted 1 tbsp brown sugar and 1 tbsp lime juice (from the comments). We added a bag of matchstick carrots at the end for extra crunch. We used half zucchini noodles and half rice noodles. Next time we will marinate chicken in the sauce
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 familiar with tamarind paste so I omitted that as well.
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 instructions with the chicken and shrimp (which I know will work well here the next time). I noticed others also did not have the tamarind paste on hand, which was my case as well. In place of the chile pepper sauce, I added some Thai red curry paste. I just sauteed the zoodles with the sprouts in sesame oil for 3-4 min and added the sauce, maybe half-way thru. The sprouts gave it a nice crunch. I skipped the eggs entirely. Darn, I forgot about the basil, and I had it available. This is a substitute dish where you’re looking to cut carbs, etc. It surely looks like pad thai, and the taste is pretty much spot on. I’d maybe add a little cornstartch to thicken the sauce. Great recipe, Andrea!
Sooo very good and flavorful! I added one spiralized carrot for color and did not have any tamarind paste or oyster sauce so left that out. I also left out the eggs as I don’t like eggs mixed in my food. It was a hit with everyone.
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.
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.
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.
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.
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!
The only change I made was to thicken the sauce. The zucchini made it a bit watery. Thank you for the recipe will be making it again.
Loved it. The best use of Zoodles.
We just purchased a spiralizer and this was our first adventure in to the veggie-noodle universe. I must say that this turned out very well, and everyone really enjoyed it. I mostly stuck to the recipe, except I added celery and onion to the mix. Also, I tossed the zuch noodles in salt and let drain in a colander for a while before cooking . We will definitely be making this again.
I have made this twice and we have thoroughly enjoyed both versions. This is a great Weight Watcher dish. I substituted fish sauce for the oyster sauce. The first time I made it I did not have tamarind paste. I cannot eat shrimp so I just used a bit more chicken. The tamarind sauce does add a more authentic flavor but we liked it just as well without it when I substituted a bit more soy sauce. This put to good use the new spiralizer attachment for my kitchen aid mixer.
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!
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!
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.
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!