Zucchini Noodles Pad Thai Recipe

Name: Zucchini Noodles Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large zucchini; 1/4 cup chicken stock; 2 1/2 tablespoons tamarind paste; 2 tablespoons low-sodium soy sauce; 2 tablespoons oyster sauce; 1 1/2 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; 1/4 cup chopped fresh basil

Servings: persons

3 large zucchini
1/4 cup chicken stock
2 1/2 tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 1/2 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
1/4 cup chopped fresh basil

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.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 large zucchini, 1/4 cup chicken stock, 2 1/2 tablespoons tamarind paste, 2 tablespoons low-sodium soy sauce, and more.

Yes, Zucchini Noodles Pad Thai falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Noodles Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions