How to Make a Thai-Inspired Zucchini Noodle Recipe (Spicy!)

zucchini noodle recipe
Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

Written By: Ammar

A few days after the last frost, I decided to grow some zucchini in my garden. Like many urban gardeners, I have goals of going garden to table by utilizing my harvest to make some yummy zucchini chips, zucchini lasagna, or some kind of zucchini noodle recipe. However, little did I know, that by summer, my little seedlings would be HUGE and that I would be running out of recipe ideas! Everyday, I producing roughly four to five fully grown zucchinis in my little garden.

 

I am a big believer in not wasting food, so I had to think of a way to use up my veggies before they all went bad, and I knew that I had to do ASAP. Take a look at my harvest from just yesterday! 

 

ZUCCHINI

I’ve already made and consumed many quick zucchini treats, and have now started to crave dishes with more complex flavors. I scoured the web looking for a delicious meal that could use up my zucchini hoard while meeting a flavor profile that would make my taste buds sing. There are many recipes online for zucchini chips, grilled zucchini and stuffed zucchini, but I was looking for something different. 

 

Specifically, I wanted a wholesome meal that would fill the tummies of my household, be on the spicier side, and would be something that I could make over and over again. Then, it hit me! I could spiralize my zucchini and make a delicious Asian-inspired dish! So, that is when I decided that a Thai zucchini noodle recipe was the way to go!

 

zucchini spiralizer

I was recently given a hand spiralizer, and thought– well, how hard could this be? While the hand spiralizer worked and was a nice hand-me-down, I would recommend getting a high-quality spiralizer as they are quite affordable and save SO much time and effort.

 

Don’t get me wrong, this tool worked in spiralizing my zucchini, but it was far more effort than I liked, especially since most of my zucchini were various sizes, and most did not fit well (at all!).

 

I have to also plug in that I come from an Asian background, and I tend to cook many Asian inspired meals. Most of my meals are usually of South Asian influence, but this time I decided to go more Thai as I was desperately craving a spicy peanut sauce! If you enjoy spicy meals, don’t have a nut allergy, and love asian food, then try out this Zucchini Noodle Recipe:

 

Prepare Your Ingredients

veggies

To begin, I recommend cutting and preparing all of my ingredients. I started by spiralizing three zucchini and in the process decided to add one more (it is completely up to you if you want more noodles or not!). Then, I cut 2 lbs of chicken into nice little cubes and then started with my veggies and garnish! I chopped up: 2 cloves of garlic, ½ cup of cilantro, 2 green chilis, ¾ cup of green onions, and ½ cup of lightly salted peanuts. If you want to make this recipe vegetarian, I would replace the chicken with firm or extra firm tofu!

 

Next comes the peanut sauce! You can not have a delicious asian-inspired zucchini noodle recipe without some peanut sauce! I like my food spicy, but you can alter this sauce to your liking. To begin, you will need to take out a food processor and fill it with: ½ a cup of creamy peanut butter, ⅓ cup of chicken stock (or vegetable stock if you want to keep it vegetarian!), 3 Tbsp of soy sauce, 2 Tbsp of mirin, 2 Tbsp of sriracha, 1 clove of garlic, 1 green chili, 1 Tbsp of sesame oil. Turn on your food processor, and see a delicious, creamy and flavorful sauce appear! I would recommend tasting the sauce to make sure it meets your flavor profile! However, note that the sauce will blend with your meal and become a more complex and delicious flavor as it cooks! 

 

Peanut Sauce

Time to Cook!

Your spicy, aromatic and delicious zucchini noodle recipe is ready to be cooked! Heat up a pan and add 3 tbs of sesame oil and two cloves of garlic. After you hear your pan sizzle, add your chicken cubes, and season with some salt and pepper.

 

Chicken

When your chicken has started to brown, and looks moderately cooked, add your peanuts, carrots, chopped chilis and stir-fry for three to four minutes!

Chicken and Veggies

After your chicken looks just about cooked, and your carrots have soaked up the delicious flavor, it is time to add your zucchini!

Pro-Tip: Zucchini are full of water, so you will see some liquid pooling. I personally did not mind but if you want a thicker sauce, then you can salt your spiralized zucchini in a bowl for 5 minutes to release the water before adding it to the pan! 

 

After about two minutes, your zucchini will have released its liquid and will have cooked down. You can now add your peanut sauce to the dish, and garnish the meal with green onions and cilantro. You can turn off the heat, and watch your delicious meal come together with a spicy, creamy Thai-flavor! 

 

Plate your meal in a bowl, add some extra sauce or sesame seeds or sriracha (all optional) to fit your flavor profile and enjoy! This meal takes roughly 30 minutes from start to finish, and can feed up to two to three people! If your garden is blooming as mine (or better!) then you can shred extra zucchini and make the meal for additional people!

 

zucchini noodle recipe

Your spicy asian-inspired zucchini noodle recipe is ready to enjoy! Share how yours turned out in the comments below!! 

 

Noodle Ingredients

THAI-INSPIRED ZUCCHINI NOODLES

 

Ingredients

 

2 lbs of chicken (Vegetarian Option: Substitute w/ Tofu)

3 tbs sesame oil

3-4 zucchini 

2 green chilis 

1 large carrot shredded 

3/4 cup chopped green onions

1/2 cup chopped cilantro

1/2 cup lightly salted roasted peanuts, roughly chopped

1 garlic clove

 

Peanut Sauce


1/2 cup peanut butter

1/3 cup Chicken Stock (Vegetarian Option: Substitute w/ Vegetable Stock)

3 Tbsp soy sauce

2 Tbsp mirin

2 Tbsp sriracha (more or less to taste)

1 green chilis 

2 cloves of garlic

1 Tbsp sesame oil

Directions

1. Cut zucchini using a spiralizer to turn it into “noodles,” and place in a large bowl. Optional Pro-Tip: sprinkle with salt and leave alone for 10 minutes, and then use a paper towel to soak up all the excess liquid!

 

2. Next, Prep your Ingredients: shred carrots, dice green chilis, chop cilantro, peanuts, garlic and green onions and set aside.

 

3. Make Peanut Sauce: In a food processor, add ½ a cup of creamy peanut butter, ⅓ cup of chicken stock (or vegetable stock if you want to keep it vegetarian!), 3 Tbsp of soy sauce, 2 Tbsp of Mirin, 2 Tbsp of sriracha, 1 clove of garlic, 1 green chili, 1 Tbsp of sesame oil. Mix/Pulse the ingredients until you have a creamy peanut sauce!

 

TIME TO HEAT THINGS UP

4. Heat a pan with sesame oil (or olive oil), add garlic and chicken cubes (or tofu). Cook until the chicken is light-golden brown, and add your peanuts, carrots, chopped chilis and stir-fry for three minutes!

 

5. Add your zucchini noodles and peanut sauce, stirring continuously until the chicken is completely cooked through. Add your green onions and mix well.

 

6. Finally, plate your meal in a bowl, add some extra sauce or sesame seeds or sriracha (all optional) to fit your flavor profile and enjoy!

Veggie Spiralizer 7-Blade, Great for Keto/Paleo/Gluten-Free Diets
Buy on Amazon Read our Review
We earn a commission if you click this link and make a purchase at no additional cost to you.

Leave a Comment

Your email address will not be published. Required fields are marked *