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Thai Zucchini Noodle
  • Appetizers

Thai Zucchini Noodle

Serves 4


• 1 large zucchini
• 1 T. peanut butter
• 1 T. coconut milk (or) any other plain unsweetened non –dairy milk
• 1 T. soy sauce
• 1 T. rice vinegar
• 1 T. raw sugar
• 1/8th t. garlic powder (or) 1 minced garlic clove
• fresh chives to garnish (optional)


1. Spiralize your zucchini
2. In a separate bowl mix the rest of the ingredients
3. Pour onto when your ready to serve
4. Garnish with fresh chives (optional)

To make zucchini noodles you need a spiralizer, which is a tool that creates noodle like texture to raw veggies. Unless you are very talented with the knife I’m not sure of another way to create these noodles. I add them to regular pasta dishes to make them lighter or we eat them instead of pasta with tomato sauce and spices. These have been a huge hit in my home. Be aware to eat them right away after dressing them because they tend to expel water as they sit in the sauce.

Do you have a funny or interesting story about your recipe

I never imagined that my 2 year old would be interested in raw zucchini, but as I was spiralizing my fresh zucchini low and behold my little girl was sneaking up behind me and grabbing some dangling "noodles". She found a fun new crunchy noodle. She loved them so much that I had to give her her own little bowl.

Submitted byBarbara Mezrahi