Brad and I received a fantastic kitchen gadget for Christmas this year called the Veggetti and have had a lot of fun turning a variety of veggies into low calorie noodles. This take on pad thai was one of the results of our experimentation and zucchini makes an excellent substitute for traditional rice noodles. If you’d prefer a vegetarian version the recipe also works well with tofu subbed for the shrimp and chicken. Using gluten-free tamari in lieu of soy sauce will also make this recipe gluten-free. You will likely have leftover green onions and cilantro which I recommend chopping and freezing in a ziplock bag for future recipes (herbs will keep for about 6 months in the freezer).
1. Process zucchini and yellow squash through vegetti to create “noodles”. Put in a medium saucepan and fill 3/4 full with water. Place on stovetop over high heat.
2. While waiting for water to boil, heat vegetable oil in large wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. Add eggs to pan and scramble until cooked through. Stir in cabbage, cooking until it begins to wilt. Add shrimp and diced chicken to wok, stirring every couple of minutes and cooking until shrimp turns pink and chicken is cooked through (7-8 minutes).
4. While chicken and shrimp are cooking remove “noodles” from heat and drain water, setting aside. In a small bowl, mix together soy sauce, honey, rice vinegar, fish sauce, red pepper flakes and juice from 1/2 the lime.
5. Once chicken is cooked through, add “noodles” to wok along with sauce mixture. Toss over heat until well combined. Turn stovetop off and remove from heat.
6. Garnish pad thai with green onions, cilantro and peanuts. Serve warm.