Go Back

Thai Zucchini Noodles

Thai zucchini noodles with crisp-tender spiralized zucchini and a tangy-sweet Thai-inspired sauce. Quick sauté keeps the noodles barely warmed, while crunchy carrots, peppers, cabbage, and fresh herbs make a bright Southeast Asian bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Zucchini Noodles and Vegetables
  • 5 zucchini Medium zucchini, spiralized into noodles.
  • 1 tbsp olive oil
  • 1 cup carrots Shredded carrots.
  • 1 red bell pepper Thinly sliced.
  • 0.5 cup purple cabbage Shredded purple cabbage.
  • 0.33 cup roasted peanuts Roughly chopped.
Thai Sauce
  • 0.25 cup fresh lime juice
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 garlic Cloves, minced.
  • 1 tsp fresh ginger Grated.
  • 1 red chili Thinly sliced (or use red pepper flakes).
Toppings
  • 0.25 cup cilantro Fresh, chopped.
  • 2 tbsp thai basil or mint Fresh, chopped.
  • 2 green onions Thinly sliced.
  • 1 lime wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Salt and dry the noodles
  1. Toss the spiralized zucchini with a pinch of salt in a colander and let drain for 10 minutes, then pat dry thoroughly for less watery noodles.
Make the Thai sauce
  1. Whisk fresh lime juice, fish sauce, brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and sliced red chili until the sugar dissolves and the sauce looks smooth.
Sauté the noodles briefly
  1. Heat olive oil in a large skillet or wok over medium-high heat, then add zucchini noodles and cook 1 minute, tossing constantly, just until barely warmed so they stay crisp.
Stir in crunchy vegetables
  1. Add shredded carrots, thinly sliced red bell pepper, and purple cabbage, then toss for 1 more minute until just combined and still crunchy.
Coat with sauce
  1. Pour the Thai sauce over the noodles and vegetables and toss for about 30 seconds until everything is evenly coated and glossy.
Top and serve
  1. Remove from heat, transfer to bowls, then top with roasted peanuts, chopped cilantro, thai basil or mint, and green onions; serve immediately with lime wedges.

Notes

Key pro tip: pat the drained zucchini noodles very dry before sautéing so they stay crisp-tender instead of steaming. Store leftovers in an airtight container in the fridge up to 2 days, though noodles will soften; freeze is not recommended. For a vegetarian option, substitute fish sauce with a non-fishy umami sauce (like vegan fish sauce) or use extra soy sauce plus a small splash of mushroom-based sauce to mimic savory depth.