2 large carrots, peeled and spiralized into noodles
½ teaspoon kosher salt
2 teaspoon extra virgin olive oil, divided
2 large eggs
Sea salt and pepper
1 large skinless, boneless chicken breast, thinly sliced
3 cups bean sprouts
4 ounces whole wheat spaghetti, cooked
In a food processor, mix together the tamarind paste, coconut sugar, tamari, lime juice, sriracha, and stock. Process until smooth and set aside.
Line 2 baking sheets with paper towel or kitchen towel. Spread the zucchini noodles onto one baking sheet and the carrot noodles on another and sprinkle with kosher salt. Cover with more paper towel or kitchen towel, top with a cutting board and some heavy items and leave them for 10 minutes.
Transfer them to a colander and rinse with cold water to remove the salt. Replace the paper towels with a few fresh layers and gently squeeze and shake the noodles to remove the excess moisture. Place on the fresh paper towels, top with another kitchen towel, a cutting board, and heavy items and let dry for 10 minutes.
Meanwhile, heat a teaspoon of oil in a nonstick skillet. Add the eggs, season with salt and pepper, and scramble until cooked through. Transfer to a bowl.
Add another teaspoon of oil over medium high heat. Add the chicken, season with salt and pepper and cook for 5-6 minutes until cooked through.
To assemble, add the pad thai sauce to the pan over medium heat. Once it begins to bubble, add the carrot noodles and cook for 1 minute. Add the zucchini and toss for 1 minute. Add the eggs, chicken, bean sprouts and cooked spaghetti and cook for 1 minute.
Transfer to bowl, and garnish with peanuts, chilis, lime and cilantro.