Courgetti Pad Thai

    Courgetti Pad Thai

    (5)
    1save
    57min


    1 person made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:45min  ›  Cook:12min  ›  Ready in:57min 

    1. 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.
    2. 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.
    3. 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.
    4. Remove wok from heat and sprinkle peanuts over courgetti. Serve garnished with remaining bean sprouts and fresh basil.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    3

    I admit, this was risky since I made it for dinner with my husband and two year old son... But we loved the flavor and the texture was great, though I will also admit I made several substitutions due to pantry availability... 1 Tbsp lime juice + 1 Tbsp brown sugar replaced the tamarind paste. I added red onion, red, yellow, and green bell pepper (probably 1/4 c total) while the chicken was cooking, and used 2 c cabbage and 1/2 c celery instead of bean sprouts. I also omitted the green onion and oyster sauce. It was a hit with everyone though!  -  30 Jan 2016  (Review from Allrecipes US | Canada)

    by
    1

    First I have to say it is a long list of special ingredients, which I don't regularly use. My local store did not have tamarind paste, so I opted to purchase Thai Kitchen's Pad Thai sauce and then I did not by the Oyster Sauce. Once everything was spiralized, chopped or cut, the recipe went together super quick. My husband had finished off all the roasted peanuts in the house, so we topped it with roasted sunflower seeds instead. We liked the result, but our sauce was not really true to the recipe. The use of zucchini as noodles is a favorite here.  -  01 Mar 2016  (Review from Allrecipes US | Canada)

    by
    0

    This recipe was A++! I opted out of using tamarind(couldn't find it anywhere), used crushed red pepper instead of chili sauce, and lemon juice bc that's all I had. Added a little extra sugar and oyster sauce since those seemed like the sweeter ingredients. It came out great and it looks great plated!  -  01 Nov 2016  (Review from Allrecipes US | Canada)

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