ZUCCHINI PAS THAI NOODLES ZOODLES ENJOY DAN:

                      ZUCCHINI PAD THAI NOODLES ZOODLES by CHEF DAN:

Serves 4

INGREDIENTS:

3 zucchini

2 carrots

1/4-cup vegetable stock

2 tablespoons EACH tamarind paste, soy sauce, oyster sauce and mirin

1 tablespoon EACH Worcestershire sauce, lime juice and blue Algarve

2 tablespoons sesame oil

1 tablespoon red chili paste.

2 cloves garlic, minced

2 boneless, skinless chicken breast, cut into bite size pieces

1/2-pound shrimp, peeled and deveined

2 eggs, beaten

3 cups beam sprouts, divvied

6 scallions, bias cut into 1/2-inch lengths

1/3-cup dry roasted peanuts

DIRECTIONS:

1.   Make zucchini and carrots using a spiralizer.

2.   Whisk vegetables stock and next 7 ingredients together in a bowl to make a smooth sauce.

3.   Heat sesame oil in a wok over high-heat and when sizzling.

4.   Add red chili paste and sauté for 30 seconds until fragrant.

5.   Add garlic and stir-fry for 30 more seconds.

6.   Add chicken and shrimp and stir-fry until chicken is no longer pink about 5-7 minutes.

7.   Push chicken and shrimp to the side of the wok to make a space in the center.

8.   Pour eggs and scramble until firm, 2-3 minutes.

9.   Add zucchini and carrot zoodles and sauce; stir-fry for 3-4 minutes.

10.                Add 2 cups bean sprouts and scallions, and stir-fry about 2 minutes.

11.                Remove wok from the heat and stir in dry roasted peanuts.

12.                Serve with remaining sprouts and fresh basil.

ENJOY DAN:                                       YIPPEKAYAYKAKO!!