Zucchini Noodles Pad Thai

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

600 g	3 large zucchini
60 g	0.25 cup chicken stock
	2.5 tablespoons tamarind paste
32 g	2 tablespoons low-sodium soy sauce
34 g	2 tablespoons oyster sauce
11 g	1.5 tablespoons Asian chile pepper sauce
16 g	1 tablespoon Worcestershire sauce
15 g	1 tablespoon fresh lime juice
12 g	1 tablespoon white sugar
27 g	2 tablespoons sesame oil
8 g	1 tablespoon chopped garlic
340 g	12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
227 g	8 ounces peeled and deveined shrimp
100 g	2 eggs, beaten
30 g	2 tablespoons water, or as needed
540 g	3 cups bean sprouts, divided
900 g	6 green onions, chopped into 1-inch pieces
18 g	2 tablespoons chopped unsalted dry-roasted peanuts
25 g	0.25 cup chopped fresh basil

Method: 5 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I came across this recipe looking for something to use up zucchini and bean sprouts. I had some cooked bbq chicken that I put cut up and added to the finished dish. So I skipped the instructions with the chicken and shrimp (which I know will work well here the” — a cook, 5★

“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 s” — a cook, 4★