Chicken Pad Thai with zoodles

Cut ends off courgettes, squash and carrot. With a vegetable peeler, peel thick long ribbons.
Cube chicken breast into bite-sized pieces. Season with salt and pepper (adjust to taste).
In large skillet heat 1 tbsp. sesame oil to medium heat and add minced garlic. Cook and stir slightly cooking garlic until lightly golden brown. Turn the heat to med-high and mix in the chicken. Cook chicken on each side until lightly golden brown (about 5-7 minutes, or until cooked through).
Make the sauce by adding the tamarind paste, honey, fish sauce, Sriracha and wa-ter to a small bowl and whisking together.
Add remaining sesame oil to pan and add ribbons courgette, squash, carrots and sauce. Only cook for a short 2 minutes, stirring continuously to keep it al dente.
Plate, sprinkle with crushed peanuts and garnish with bean sprouts and coriander. Squeeze lime juice on top.