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Zoodles with Thai-inspired sauce

by Lorena

Zucchini pasta or zoodles are really delicious. If cooked correctly they have the same al dente texture as wheat pasta so you don’t really miss it when you eat them. Also this asian sauce I used to go with it is DELICIOUS and you can use it for rice pasta as well.

If you’re unsure to eat zoodles for the first time, many people mix half zoodles and half wheat pasta, reducing the amount of carbs in the dish but not eliminating them completely.

If you like this sauce you can also try making my thai chicken lettuce wraps that I made a while back :). Long live peanut butter!

I used a mandolin to make this pasta with the julienne accessory and they turn our perfectly. There’s a device called a spiralizer that’s actually made to make veggie pasta and they also turn out longer so if you’re planning on eating lots of these you might want to consider to buy one of these :). There’s even a spiralizer Kitchen Aid accessory in case you have one. You can also use a potato peeler: use it to get strips and then cut those lengthwise to get the strings of pasta. Many options for the same result!

If you’re new in the peanut butter world I’m here to tell you that it’s healthy specially for people looking to lower their cholesterol levels because it has polyunsaturated and monounsaturated fats that help us in this process. Of course that doesn’t mean that you’re now going to eat entire bowls of it because it does also have saturated fats. You can make it at home by processing toasted peanuts until you form a paste. If you’re buying it make sure the only ingredient in them are peanuts (it doesn’t need oil). Also, make sure it’s not sweetened.

Zoodles with thai-inspired sauce

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Course: Main Course
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Lorena Salinas from Cravings Journal


  • 2 zucchinis, around 600g Pick firm ones
  • 2 tbsp unsweetened peanut butter
  • 2 tsp sesame oil + more to cook the pasta
  • 1 tsp rice vinegar
  • 10 g ginger finely grated
  • 1 garlic clove finely grated or minced
  • Sesame to decorate
  • Peanut to decorate
  • 4 tbsp soy sauce


  • For the zucchini I  used a mandolin with the julienne accessory. To use the mandolin I removed the tips from the zucchini and then just run it through the mandolin. Stop when you get to the seeds and rotate to continue on the other side. This is because that section is more spongy and tends to turn to mush when cooked. You can use that part for stocks and soups.
    Another thing that you can use is a potato peeler. You run it down the zucchini to get thick strips and then you cut those lengthwise to get the noodle shape. Also remember to not use the center of the zucchini.
    If you use a spiralizer or the spiralizer Kitchen Aid accesorry then just put the zucchini in place and follow the instructions to make the pasta.
  • Mix the ingredients for the sauce with a whisk and have it ready to use.
  • Put the sesame oil on a pan on high heat and put the zucchini noodles in. Also season them with salt to help them release water.
  • Move them around to help them cook evenly and remove them once they release water. Remove the zucchini and discard the water on the pan. Don't overcook them or they will turn to mush.
  • Add the sauce to the same pan and cook for a minute.
  • Add the zucchini back into the pan and cover with the sauce. Serve.
  • Decorate with sesame seeds and peanuts.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!

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