Ingredients

• 3 large zucchini
• 0.25 cups chicken stock
• 2.5 tablespoons tamarind paste
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1.5 tablespoons Asian chile pepper sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon white sugar
• 2 tablespoons sesame oil
• 1 tablespoon chopped garlic
• 12 ounces skinless , boneless chicken breasts, cut into 1-inch cubes
• 8 ounces peeled and deveined shrimp
• 2 eggs , beaten
• 2 tablespoons water , Optional
• 3 cups bean sprouts , divided
• 6 greens onions , chopped into 1-inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
• 0.25 cups chopped fresh basil

Instructions

1. 1 Make zucchini noodles using a spiralizer.
2. 2 Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
3. 3 Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
4. 4 Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
5. 5 Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

Nutrition per serving