Zucchini Noodles Pad Thai Tarifi

Malzemeler

• 3 large zucchini0.25 cup chicken stock2.5 tablespoons tamarind paste2 tablespoons low-sodium soy sauce2 tablespoons oyster sauce1.5 tablespoons Asian chile pepper sauce1 tablespoon Worcestershire sauce1 tablespoon fresh lime juice1 tablespoon white sugar2 tablespoons sesame oil1 tablespoon chopped garlic12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes8 ounces peeled and deveined shrimp2 eggs, beaten2 tablespoons water, or as needed3 cups bean sprouts, divided6 green onions, chopped into 1-inch pieces2 tablespoons chopped unsalted dry-roasted peanuts0.25 cup chopped fresh basil

Hazırlanışı

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.

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