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Thai Zucchini Noodles with Sesame Almond Ginger Sauce

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!

Thai Zucchini Noodles with Sesame Almond Ginger Sauce - a healthy plant-based meal that's both paleo and vegan and only requires 30 minutes to prepare

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.

Thai Zucchini Noodles with Sesame Almond Ginger Sauce - a healthy plant-based meal that's both paleo and vegan and only requires 30 minutes to make

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.

Thai Zucchini Noodles with Sesame Almond Ginger Sauce - a healthy plant-based meal that's both paleo and vegan and only requires 30 minutes to make and is perfect for any weeknight

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 - a healthy plant-based meal that's both paleo and vegan and only requires 30 minutes to prepare
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5 from 2 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lifestyle
Cuisine: Thai
Servings: 3 Servings
Calories: 503kcal
Author: Julia

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

*Omit garlic to make low-FODMAP.

Nutrition

Serving: 1Serving | Calories: 503kcal | Carbohydrates: 42g | Protein: 13g | Fat: 33g | Fiber: 9g | Sugar: 28g
Thai Zoodles with Sesame Almond Ginger Sauce is a flavorful, fresh way of taking in your veggies!
Recipe Rating




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Sandy Bernacki

Sunday 16th of July 2023

What makes this dish so high in carbs?? It sounds delicious but I’m diabetic & I noticed that the carbs are high!

Julia

Thursday 20th of July 2023

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

S vrieze

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.

Julia

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 :)

Melissa Lambrecht

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!

Julia

Thursday 22nd of November 2018

I'm so happy to hear it, Melissa! Thanks so much for the sweet note! xo

Cheri

Tuesday 5th of June 2018

This was delicious. We lived it!

Cheri

Tuesday 5th of June 2018

That would be loved... not lived. ?

Tonya Terry

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!

Julia

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

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