Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
New Year, New You
Here’s everything you need for a more delicious 2021.