Thai Zucchini Noodles tossed with a medley of fresh, crunchy, colorful vegetables and drizzled in delicious peanut sauce. Everyone always loves this beautiful and delicious Vegetarian Thai recipe.
This 15 minute no-cook recipe is gluten-free, dairy-free and vegan . Being low carb it is also Keto-Paleo Friendly. You can use this as a salad, pair it as a side dish with grilled entrees or simply eat it as a healthy full meal.
This recipe pleases all sense. Just look at the picture !! How pretty it looks ! And the sauce – this sauce is just AMAZING !!!! It’s creamy, tangy, with hint of spicy. Drooling already ? I sure am.
As warmer weather months approch, I prefer to make wholesome and filling salads. Chickpea Orzo Salad, Barley Vegetable salad , Black Bean and Corn Salad as well as Vegan Tex Mex Quinoa are my favorite satisfying salads.
This Thai Zoodles recipe is easy and quick to make and it’s super delicious. Since it does not involve any heat induced cooking, we especially enjoy eating it all summer long. It also is perfect to use up all summer garden produce when zucchinis are in season.
Full of fresh veggies
We are in love with this easy recipe. There’s fresh zucchini, carrots, red cabbage, basil and lots of peanut butter. The best part? It only takes 15 minutes to make. These peanut “zoodles” are delicious and perfect both warm and room temperature. We also love this yummy Italian Zoodles Recipe.
These savory zoodles are easy and quick to make. They are full of different textures and so colorful that it’s love at first sight and bite. I am using all zucchini noodles here, but you can also make it with combination of carrots and zucchini . I also often make it with cucumber spirals instead of zucchini and it tastes just as refreshing and yummy.
MY FAVORITE SPIRALIZERS
Adding Amazon affiliate links to my favorite Spiralizers. It is a perfect gadget to have in kitchen. A great kitchen helper especially you are following KETO or LOW CARB DIET, PALEO, VEGAN or RAW lifestyle. You can make spaghetti, thin and thick noodles, ribbons and slices out of any vegetables using the Spiralizer.
We absolutely love creating combination of different colorful meals using it. For this recipe, we used our Spiralizer to make long, zucchini noodles in minutes. This is a great gadget to add to your kitchen and you definitely want to have it in your repertoire!!
KID FRIENDLY RECIPE
If you are trying to get your kids to eat more veggies, try this Thai Zucchini Noodles recipe. Even picky eaters will love this since there is peanut butter in it. When they see colorful dish with lip smacking delicious dressing, they won’t say no.
Plus you can involve your kids in the kitchen. My kids enjoy using spiralizer with all sorts of vegetables. Most kids like the feeling of helping out their parents. Spiralizer is very safe and with little supervision, you can let them make this entire special meal. Isn’t that great?
HOW TO MAKE THAI PEANUT SAUCE
Herbs and lemon are always a great way to add flavor to dishes without adding too many calories, carbohydrates or sodium. I did a very simple sauce by whisking together peanut butter, lemon, garlic, ginger, coconut amino liquid (which is an awesome alternative to soy sauce) A pinch of chili flakes adds extra spice. The noodles and colorful veggies are coated in the sauce to add flavor to them.
How to Drain Excess Water from Zucchini
Zucchinis are made up of 95% water. So it’s important get out as much excess water from them as you can so you don’t have soggy noodles. Put the zoodles in a colander in the sink.
Sprinkle a little salt on them and let them sit for about 10 minutes while you prep other things. Let the water drain out. Then, just pat them dry with a paper towel and they’re crisp and ready to go.
How Do you eat Your Veggies?
I love to be creative with my food. This dish is good way to nourish my body and soul with lots of colorful veggies with incredible flavors. I love making dinners with Colors of the Rainbow. Beautiful food will make YOU look beautiful and feel beautiful too.
You will love this nutrition packed, vibrant, raw Thai Zucchini Noodles recipe because it is–
- Gluten free, vegan and dairy free
- Organic, low carb, keto and paleo friendly
- Grain Free
- Quick and easy and kids friendly
- Nourishing, healthy, beautiful and delicious
INGREDIENTS:
1 zucchini – spiral or thin noodles
1 large carrot spirals or julienned
½ cup red cabbage thinly sliced
½ cup grape tomatoes halved
10 Thai basil leaves
For the peanut sauce:
1 clove garlic minced
1 teaspoon fresh ginger minced
2 tablespoons peanut butter
1 tablespoon lemon or lime juice
2 tablespoons coconut amino liquid or soy sauce
¼ teaspoon red pepper flakes
unsalted roasted peanuts and lime wedges (optional as a garnish)
HOW TO MAKE THAI ZOODLES
Add the garlic, ginger, peanut butter, lime juice, coconut amino liquid (or soy sauce) and red pepper flakes to a small bowl and whisk until well blended and smooth. If you feel the marinade is too thick, add teaspoon or two of water while whisking.
Combine the zucchini noodles, carrots, red cabbage, tomatoes and basil leaves together. Toss in the peanut sauce. Gently mix everything together. Use pasta tongs to transfer the noodles and veggies to a serving dish.
Garnish with peanuts and wedges of lime if desired. Devour!!
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Vegan Thai Zucchini Noodles
Ingredients
- 1 zucchini - spiral or thin noodles
- 1 large carrot spirals or julienned
- ½ cup red cabbage thinly sliced
- ½ cup grape tomatoes halved
- 10 Thai basil leaves
For the peanut sauce:
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon creamy low carb peanut butter
- 1 tablespoon lemon or lime juice
- 1 tablespoon coconut amino liquid or soy sauce
- ¼ teaspoon red pepper flakes
- unsalted roasted peanuts cilantro leaves and lime wedges, for garnish. ( optional)
Useful Kitchen Tools
Instructions
- Add the garlic, ginger, peanut butter, lemon or lime juice, coconut amino liquid (soy sauce) and red pepper flakes to a small bowl and whisk until well blended and smooth. If it's too thick, add 1-2 tablespoon of water while whisking.
- Combine the zucchini noodles, carrots, red cabbage, tomatoes and basil leaves together. Toss in the peanut sauce. Gently mix everything together. Use pasta tongs to transfer the noodles and veggies to a serving dish.
- Garnish with peanuts and wedges of lime if desired. Devour !!
Marie Smith
The best