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While I guess you could call me a ‘foodie,’ there are so many health-food phenomenons that I have yet to try.
Those beautiful smoothie bowls that look impossibly perfect and blow up Instagram every morning? Never had one.
Artsyavocado toast for breakfast? No avo-toast for me.
Kimchi, cacao nibs, or tempeh? Nope, nada, and nein.
So while I may not be the foodiest of foodies, Ihavedabbledin the world that is zucchini noodles (aka. “Zoodles”).
My mom got a spiralizer for her birthday one year and pretty much fell in love at first “zoodle.” We’dsauté up zucchini noodles and serve them with hot tomato sauce, we’dmake zucchini noodle stir-fries, and weeven made zucchini noodle patties.
I, however, was just never a fan. Cooked zucchini noodles always seem to be wet, soggy messes. Not so good eats.
But a few bad experiences with zucchini noodles wasn’t going to stop me! For being such a noodlefreak, I figured zucchini noodles and I were meant to be a matchmade in heaven.I’m always looking for lighter and healthier swaps in my dinners, so zucchini noodles seemed like the idealbalance between healthy and satisfying.
Little did I know, that zucchini noodles are pretty much perfectif you just leave them alone. Yes, I’m telling you that you need to do less work to get dinner on the table. You’re very welcome.Spiralize and done. No cooking, no sautéing. Just that raw, crunchy zucchini is enough to make yourzucchini noodled dreams come true.❤️
Well that plusa rich and creamy sauce that’s so good I couldwrite sonnets about it.???
When pasta is involved, I go for noodles like fettuccini or spaghetti 99.9% of the time. (Is it just me or is twirling thosestrands around your fork immensely more satisfying than spearing tiny shaped noodles?) Zucchini noodles areperfect for me because those strands are crazy-loooong. Like, you could totally pull a Lady & The Tramp kind of moment with these Thai Zucchini Noodle Bowls. I’ve seen some people cut their zoodles into smaller strands with kitchen shears, but I liked my noodle bowl-sharing partner enough that I didn’t bother.?
{ps.I have the spiralizer attachment for my KitchenAid and absolutelylove it. It’s super durableand easy to store!}
To give this meal a little more heft, I like throwing in just a touch of some GF noodles. Have you ever measured out an actual portion of pasta before? I’ve tried to eat a single portion before, and I was hungry within an hour. Yeah, like 5 whole noodles is going to satisfy this girl who loves food. No shame. But by mixing both typestogether, you get some real oomph from the packaged gluten free noodles, while the zucchini noodles lighten it up and give it some extra volume. I love this healthy dinner hack!
And this sauce!! Ahhaksjfd;akdfjs I’m obsessed! It’s the same sauce I use in my Thai Peanut Burrito Bowls, aka. the dinner that never ever ever gets old. I’ve had quite a few readers tell me how much they love this spicy, gingery, garlicky, peanutty sauce in the past, so it totally needed to happen again. Ya’llz gonna love it.
And if that’s not enough to convince you that you need these Thai Zucchini Noodle Bowls in your life, what if I told you that these are a 15-minute meal? YES! And we serve these bowlscold, making them a super-simple leftover or work lunch the next day! I call that a win-win.
Crisp zucchini noodles smothered in an addictive peanut sauce and topped with vegetables… friends, it really doesn’t get much better than this.
Feed your inner noodle freak with this lighter and nutritious, yet just as delicious, weeknight meal.
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- Yield: 2 bowls (easily doubled)
Ingredients
- ~2 oz. gluten free pasta, cooked according to package instructions then cooled*
- 2 zucchinis, spiralized (see post for the spiralizer I have and love)**
- 3 and 1/2 tsp. low-sodium Tamari or liquid aminos, divided
- 1/4 cup nut butter of choice (I used peanut butter)
- 1 and 1/4 tsp. pressed/grated garlic
- 1 and 1/2 tsp. freshly grated ginger
- 1 tsp.+ Sriracha
- 1 tsp. honey/maple syrup
- hot water, as needed
- 1 Tbsp. olive oil
- 2 bell peppers, sliced into thin strips
- 8-oz. mushrooms, sliced
- salt+pepper
- For topping: chopped green onions, peanuts/cashews, extra Sriracha
Instructions
- Set noodles and spiralized zucchini aside.
- Make your sauce: Add nut butter, garlic, ginger, Sriracha, honey, and remaining 2 and ½ tsp. Tamari/liquid aminos to a small bowl. Slowly add some hot water to thin, and mix to combine. You’ll want the sauce pourable, but not overly watery (see first photo in post). Use your judgement here. Taste, and adjust as needed.
- Cook your vegetables: Add olive oil to a medium skillet over medium heat. One hot, add pepper and mushroom sliced and turn to coat in the oil. Season with salt and pepper to taste. Cook until vegetables are tender, 5-7 minutes. Allow to cool before assembling your bowls.
- Assemble your Thai Zucchini Noodle Bowls: Mix gluten free pasta and spiralized zucchini in a bowl. Toss with some (not all) of the sauce, just enough to coat each noodle. Divide into two bowls. Top with cooked vegetables and serve with leftover sauce, green onions, peanuts/cashews, and extra Sriracha.
Notes
*If you’d rather have a bowl filled with only zucchini noodles, go for it! Skip the pasta and spiralize an extra zucchini.
**If you’re not a fan of super-long zucchini noodles, feel free to cut them up into smaller pieces with some kitchen shears.
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