Ingredients:

  • 4 large zucchini (approx. 2 lbs / 900g), spiralized
  • 1 tbsp (15g) coarse sea salt
  • 3 tbsp (45ml) tamarind paste
  • 3 tbsp (45ml) fish sauce
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) sriracha
  • 1 tbsp (15ml) rice vinegar
  • 1 lb (450g) chicken breast, thinly sliced
  • 2 tbsp (30ml) avocado oil
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 large eggs, lightly beaten
  • 1 cup (60g) bean sprouts
  • 1/4 cup (15g) green onions, sliced into 1-inch pieces
  • 1/4 cup (35g) crushed roasted peanuts
  • 1 lime, cut into wedges
  • Fresh cilantro leaves

Instructions:

  1. Spiralize the zucchini into noodles.
  2. Place zucchini noodles in a colander, sprinkle with 1 tbsp coarse sea salt, toss gently, and let sit for 10 minutes to sweat.
  3. Rinse the salt off with cold water and pat thoroughly dry with a clean kitchen towel.
  4. Whisk together tamarind paste, fish sauce, maple syrup, sriracha, and rice vinegar in a small bowl.
  5. Heat avocado oil in a large wok or non-stick skillet over high heat; sauté sliced chicken breast until cooked through.
  6. Add minced garlic and diced shallot to the pan, sautéing until fragrant.
  7. Push chicken and aromatics to the side of the pan, pour in beaten eggs, and scramble until set.
  8. Stir in the prepared sauce, then add zucchini noodles and bean sprouts, tossing quickly for 2-3 minutes until glazed but still al dente.
  9. Garnish with crushed roasted peanuts, sliced green onions, lime wedges, and fresh cilantro leaves.