Thai Zucchini Noodles with bell pepper, cabbage, carrot, cashews, and a sesame almond ginger sauce. This nutritious meal is paleo and vegan and perfect for whipping up any night of the week!
These Thai Zucchini Noodles were one of those magnificently pleasant surprises for me.
As I mentioned a couple weeks ago in my Avocado Pesto Zoodles post, I took a break from zucchini noodles after I went on a spiralizing frenzy circa 2014.
But now I’m back in full swing and I’ve been making and enjoying all sorts of healthy zucchini noodle dishes!
This one involves a creamy sesame ginger sauce with almond butter (it’s so crazy good), plenty of vibrant vegetables and some nutty crunch to tie it all together.
It will rekindle your zoodle flame, I do solemnly swear.
Have I mentioned the sauce?? It makes the whole thing so dreamy.
Ingredients for Thai Zucchini Noodle Bowls:
Made with almond butter, coconut aminos, rice vinegar, ginger, and sesame oil, the sauce for the Thai zoodles is easy to prepare in your blender and is super flavorful.
Hint: you can always make a double batch of the sauce and use it for any of your bowls or stir fry…I did and didn’t regret it!
This plant-based vegan dinner recipe is colorful and full of variety.
We incorporate zucchini, bell pepper, red cabbage, and carrot for one of those taste-the-rainbow experiences. I enjoyed the zucchini noodles with raw cashews for a lighter meal, and have also prepared them with crispy broiled salmon for some added animal protein.
Protein Additions:
You can get creative with your protein additions.
I love adding My Go-To Crispy Salmon!
You can chop up a boneless skinless chicken breast or slice up some pork and cook it with the zoodles, or even add some shrimp.
If you’re looking to keep the zucchini noodles vegan but want extra protein, add some chickpeas, black beans, or serve with a hard boiled egg.
Keep Calm and Zoodle On!
Thai Zucchini Noodles with Sesame Almond Ginger Sauce
Ingredients
Sesame Almond Ginger Sauce
- 1/4 cup unsweetened creamy almond butter
- 3 tablespoon coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon sesame oil or avocado oil
- 1 tablespoon avocado oil or more sesame oil
- 2 tablespoons pure maple syrup
- 2 teaspoons fresh ginger peeled and grated
- 1/4 teaspoon red pepper flakes optional
- 1/8 teaspoon sea salt to taste
Thai Zucchini Noodles
- 1 tablespoon avocado oil
- 3 cloves garlic minced*
- 1 red bell pepper cut into match sticks
- 2 cups red cabbage thinly sliced
- 3 medium zucchini squash spiralized
- 2 large carrots peeled and grated
For Serving:
- 1/3 cup raw cashews
- 1 lime cut into wedges
- 1/3 cup fresh cilantro or basil, chopped
- 2 teaspoons black sesame seeds
Instructions
Prepare the Sauce:
- Add the ingredients for the sauce to a small blender and blend until combined. Set aside until ready to use.
Make the Zucchini Noodles:
- Heat the oil in a large wok or skillet over medium-high heat. Add the garlic and bell pepper and sauté, stirring occasionally for 2 minutes. Add the remaining ingredients and cook, stirring frequently until zucchini noodles have softened, but are still al dente, about 3 to 5 minutes. Add the sauce and continue stirring until everything is well-combined and coated. Sprinkle sea salt to taste.
- Serve Thai zucchini noodles with cashews, lime wedges, chopped cilantro (or basil), and a sprinkle of sesame seeds.
Notes
Nutrition
Seriously SO excited to try that sesame almond ginger sauce!!! YUM!
It’s sooooo good! xo
Congratulations Julia — that must be such a relief to get that manuscript off your plate! I’m looking forward to getting my copy!
I’ve been craving Thai food lately so these noodles are making me want to run to the kitchen and make them right now. Love that almond butter sauce!
Thank you so much, Marcie! xo
What a flavor fest! We are entertaining tonight and plan on bbqing some salmon. This will be perfect! Can’t wait to try it.
Thank you! I hope you enjoy!
Se ve deliciosamente sano !! un 10 !! 🙂
Julia, I made this tonight and it was SO delicious. It was so fresh and the sauce was perfect (even though I omitted the maple syrup). Even my dad, who is not into healthy eating, really loved it! Thanks for a great recipe!
I’m so happy to hear it, Marie! Thanks so much for letting me know…I’m so happy it worked out well without the pure maple syrup! xo
Hi Julia,
I’m making this today! Congratulations on your cookbook. I am super excited for it, as I’ve tried several of your “Bowl” recipes!
I’m so happy to hear it, Tonya! I hope you love this dish, and thanks so much for your sweet feedback! 😀 xo
This was delicious. We lived it!
That would be loved… not lived. ?
I’m so happy to hear it!! Thank you! xx
Wow! I made this today for a different salad on Thanksgiving and it is incredible! I had to chase my 10 year old out of the kitchen as she couldn’t stop sampling! A new family favorite!
I’m so happy to hear it, Melissa! Thanks so much for the sweet note! xo
Is this really supposed to all be cooked? Even a few minutes like the recipe said made it mushy. Pick looks like ingredients are raw.
Hi there! I cook the noodles because I find they’re tastier that way, however, the recipe can safely be eaten raw if you prefer the texture to be snappy 🙂
What makes this dish so high in carbs??
It sounds delicious but I’m diabetic & I noticed that the carbs are high!
Hi Sandy! The recipe is comprised almost entirely of vegetables, which contain carbohydrates, and the dressing is made with almond butter and pure maple syrup (also a solid source of carbs). The assumption is the individual will be eating a great deal of the recipe. There are a few things you can do to cut down on the carb count. First, reduce the portion size and serve the meal with protein so that you aren’t relying on a big portion for fullness. Second, use peanut butter instead of almond butter and use a sugar-free sweetener for the dressing. If you do these two things, the carb count should go down substantially. You can also omit the cashews to reduce the carbs further. I hope this helps! xoxoxo