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.
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
Thai-inspired zoodles with sesame almond sauce are a fresh and delicious way to take in your veggies!
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
- 1/3 cup raw cashews
- 1 lime, cut into wedges
- 1/3 cup fresh cilantro , or basil, chopped
- 2 teaspoons black sesame seeds
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.
*Omit garlic to make low-FODMAP.
Nutrition InformationYield 3 Serving Size 1 Serving
Amount Per Serving Calories 503Total Fat 33gUnsaturated Fat 0gCarbohydrates 42gFiber 9gSugar 28gProtein 13g
Wednesday 18th of May 2022
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.
Saturday 21st of May 2022
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 :)
Wednesday 21st of November 2018
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!
Thursday 22nd of November 2018
I'm so happy to hear it, Melissa! Thanks so much for the sweet note! xo
Tuesday 5th of June 2018
This was delicious. We lived it!
Tuesday 5th of June 2018
That would be loved... not lived. ?
Monday 4th of June 2018
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!
Monday 4th of June 2018
I'm so happy to hear it, Tonya! I hope you love this dish, and thanks so much for your sweet feedback! :D xo
Tuesday 22nd of May 2018
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!
Wednesday 23rd of May 2018
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