Pad Thai Zoodles

Directions

1. 1
   Spiralize the zucchini into noodles using a spiralizer or a julienne peeler. Blot with paper towels to soak up any excess liquid.In a medium bowl, combine all the sauce ingredients. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
2. 2
   Heat the oil in a large wok or non-stick skillet over medium-high heat.
3. 3
   Add the chicken and cook until mostly cooked through (about 2-3 minutes).
4. 4
   Add shrimp and continue stir-frying 2-3 more minutes, or until shrimp are pink and plump.
5. 5
   Transfer to a plate and set aside.
6. 6
   Add remaining oil and add the garlic, ginger and shallots and cook for about 30 seconds, until fragrant.
7. 7
   Add the grated carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan.
8. 8
   Pour the beaten egg and scramble directly in the skillet.
9. 9
   Pour the sauce over top and add the chicken and shrimp back into the pan followed by the zucchini noodles. Toss gently with tongs to evenly coat while allowing the sauce to simmer and thicken up, about 1 minute.
10. 10
    Remove from heat when everything is heated through and the zucchini noodles have softened up slightly. (No more than 2 minutes - try not to overcook or the zucchini noodles will become too soft and soggy.)Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.
11. 11
    Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, red cabbage, peanuts and additional lime wedges on the side.