About this recipe:Use a spiraliser tool to obtain thin strands of 'courgetti' to use in place of rice noodles in this Pad Thai recipe.
3 large courgettes, sliced into strands using a spiraliser
60ml chicken stock
2 1/2 tablespoons tamarind paste
2 tablespoons reduced salt soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons chilli sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
350g chicken breasts, sliced into cubes
225g prawns, peeled and deveined
2 eggs, beaten
2 tablespoons water, or as needed
6 spring onions, chopped into 1-inch pieces
200g bean sprouts, divided
2 tablespoons dry-roasted peanuts, chopped
10g freshly chopped basil
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Method Prep:45min › Cook:12min › Ready in:57min
Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chilli 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 pan over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and prawns; cook and stir until chicken is no longer pink in the centre and the juices run clear, 5 to 7 minutes.
Push chicken and prawns to the sides of the wok to make a space in the centre. Pour eggs and scramble until firm, 2 to 3 minutes. Add courgetti and sauce; cook and stir, adding water if needed, about 3 minutes. Add spring onions and about 3/4 of the bean sprouts; cook and stir until combined, 1 to 2 minutes.
Remove wok from heat and sprinkle peanuts over courgetti. Serve garnished with remaining bean sprouts and fresh basil.