Lemongrass And Ginger Chicken Zucchini Pad Thai Recipe

Cooking Directions

• STEP 1.In a bowl, combine the chicken with lemongrass, ginger, soy sauce, and lime juice. Let it marinate for 15 minutes.
• STEP 2.Heat oil in a large skillet over medium heat. Add the marinated chicken and cook until browned and cooked through.
• STEP 3.Add the zucchini noodles to the skillet and stir-fry for 2-3 minutes until they are tender but still crisp.
• STEP 4.In a small bowl, whisk together the fish sauce, tamarind paste, sugar, and chili flakes. Pour the sauce over the chicken and zucchini noodles.
• STEP 5.Toss everything together until well coated and heated through. Serve hot and garnish with chopped peanuts and cilantro.
• STEP 6.Enjoy your delicious Lemongrass and Ginger Chicken Zucchini Pad Thai!

Cooking Tips

• To make zucchini noodles, use a spiralizer or a julienne peeler.
• You can adjust the spice level by adding more or less chili flakes.
• Feel free to add other vegetables like bell peppers or carrots for extra color and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the Pad Thai in a skillet or microwave until heated through.
• Serve the Pad Thai hot, garnished with fresh cilantro and lime wedges.