Zucchini Pad Thai Noodles Zoodles Recipes

ZUCCHINI NOODLES PAD THAI

Steps:

• 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.

PAD THAI ZUCCHINI NOODLES

Steps:

• In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
• Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
• Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
• Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.