Thai Zucchini Noodles or zoodles tossed with a medley of fresh, crunchy, colorful vegetables and drizzled ( or drenched ;)) in delicious peanut sauce. Everyone always loves this beautiful and delicious Thai sauce inspired recipe. It’s gluten-free, dairy-free and vegan . Being low carb it is also Keto-Paleo Friendly !!
Today I’m presenting you with a refreshingly simple and beautiful lunch / dinner recipe. Thai Zucchini Noodles with colorful vegetables and lip smacking yummy peanut sauce. 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, lemony, peanuty with hint of spicy. Drooling already ? I sure am !!
This Thai Zucchini Noodles recipe is easy and quick to make and it’s super delicious. Not to mention, it is low carb and very Keto friendly.
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 20 minutes to make. If you are looking for more vegetable noodle recipes, take a look at this yummy Italian Zoodles Recipe !
Thai Zucchini Noodles are easy and quick to make. They are full of different textures and so colorful that it’s love at first sight and bite!! We love this with 100% zucchini noodles, 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.
Spiralizer is a perfect gadget to have in kitchen. It helps 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!!
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 even yummy dressing, they won’t say no. Plus you can involve your kids in the kitchen. My kids love making zoodles and noodles from other 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?
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) and salt. A pinch of chili flakes adds extra spice. The noodles and colorful veggies are coated in the sauce to add flavor to them.
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. 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-
Organic, low carb, keto and paleo friendly
Quick and easy and super yummy
Nourishing, healthy, beautiful and delicious
Let’s feel the summer vibes no matter how the weather looks outside. This sunshine on the plate will warm your heart and soul. These peanut “zoodles” are delicious and perfect both warm and room temperature.
2 zucchini – spiral or thin noodles
2 large carrots spirals or julienned
1/2 cup red cabbage thinly sliced
1/2 cup grape tomatoes halved
10 Thai basil leaves
For the yummy sauce:
1 clove garlic minced
2 teaspoons fresh ginger minced
2 tablespoons peanut butter
1 lime juiced
2 tablespoons coconut amino liquid or soy sauce
¼ teaspoon red pepper flakes
¼ teaspoon pink salt
unsalted roasted peanuts and lime wedges (optional as a garnish)
Add the garlic, ginger, peanut butter, lime juice, salt, 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 !!
Thai Zucchini Noodles-Keto -GF-Vegan
- 2 zucchini - spiral or thin noodles
- 2 large carrots spirals or julienned
- 1/2 cup red cabbage thinly sliced
- 1/2 cup grape tomatoes halved
- 10 Thai basil leaves
For the yummy sauce:
- 1 clove garlic minced
- 2 teaspoons fresh ginger minced
- 2 tablespoons peanut butter
- 1 lime juiced
- 2 tablespoons coconut amino liquid or soy sauce
- ¼ teaspoon red pepper flakes
- ¼ teaspoon pink salt
- unsalted roasted peanuts and lime wedges optional as a garnish
Add the garlic, ginger, peanut butter, lime juice, salt, 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 !!
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