This Veggie Noodle Pad Thai is a simplified version of the classic dish, featuring spiralized zucchini and carrots for a healthy twist. It retains the authentic tangy tamarind flavor, making it a student-friendly staple all grown up.
Combine tamarind paste, coconut sugar, tamari, lime juice, Sriracha, and chicken stock in a small food processor. Blend until smooth and set aside.
Line two baking sheets with paper towels. Spread zucchini noodles on one and carrot noodles on the other. Sprinkle with kosher salt, cover with more paper towels, and place a cutting board with heavy items on top. Let sit for 10 minutes.
Rinse zucchini noodles in a colander to remove salt. Replace paper towels on the baking sheet and spread noodles. Cover with more paper towels and let dry for another 10 minutes. Repeat with carrot noodles.
Heat 1 teaspoon of olive oil in a large nonstick skillet over medium heat. Add eggs, season with salt and pepper, and scramble until cooked. Transfer to a bowl.
In the same skillet, heat remaining olive oil over medium-high heat. Add chicken, season with salt and pepper, and stir-fry until golden and cooked through, about 5 to 6 minutes. Transfer to the bowl with eggs.
Return skillet to medium heat and add reserved Pad Thai Sauce. When it bubbles, add carrot noodles and toss for 1 minute. Add zucchini noodles and toss for another minute.
Add eggs, chicken, and bean sprouts to the skillet. Cook for 1 minute until veggies are al dente and everything is warmed through.
Divide Veggie Noodle Pad Thai among bowls. Garnish with cilantro, peanuts, chilies, Sriracha, and lime wedges. Enjoy your meal!
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