A simplified, veggie-loaded version of the classic Pad Thai, featuring zucchini noodles and a tangy tamarind sauce. Perfect for a healthy, gluten-free meal.
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 and cover with more paper towels. Place a cutting board and heavy items on top to press out excess liquid. Let sit for 10 minutes.
Rinse zucchini noodles in a colander to remove salt. Replace paper towels on the baking sheet and spread noodles out. Cover with more paper towels and heavy items to dry for another 10 minutes. Repeat with carrot noodles.
Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Add eggs, season with salt and pepper, and scramble until cooked through. Transfer to a bowl and set aside.
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 the skillet to medium heat and add the 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, cooking for 1 more minute until everything is warmed through.
Divide the Veggie Noodle Pad Thai among bowls. Garnish with cilantro, peanuts, chilies, Sriracha, and lime wedges. Enjoy your meal!
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