Thai Zucchini Noodles

vegetarian
Thai Zucchini Noodles

Thai Zucchini Noodles

What a whirlwind of a past couple of weeks it has been!

I have been doing a lot of traveling lately and last night, I said, “I’m going to let my body wake up whenever it wakes itself up.”

Fast forward five months (when we have our little baby boy!) this won’t be an option, so I’m going to take all the sleeping in I can get now!

Unfortunately, Lu woke me up around 8am, but I went right back to bed and then woke up at 10am. It felt glorious! Totally recharged.

Thai Zucchini Noodles

Speaking of the baby, we’ve been looking for 2BR apartments in our building for the past three months. It has been extremely stressful, since our current lease expires on May 1 and the clock was ticking!

Luckily, we woke up this morning and found out that we got an apartment!! We finally found a 2BR in our building and will be moving into it this May. I’m so excited for the new space, the new neighbors, and the new views.

Lots to celebrate this week, including a successful event at Whole Foods this weekend in the Boston area (in Dedham, MA) – thank you to everyone who came out and supported me at the event, it was so amazing meeting many of you who follow me online. It’s always so humbling and I love hearing all of your stories!

Thai Zucchini Noodles

As for this recipe, it’s an easy, flavorful, Thai-inspired zucchini noodle dish with great consistency, flavor, and nutrients. It’s one of those easy dishes where you just add dressing to the ingredients, toss, and serve!

Happy Sunday, hope you have a great end to your weekend!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Thai Zucchini Noodles

Prep Time30 mins
Total Time30 mins

Ingredients

  • For the salad:
  • 2 medium zucchinis peeled, Blade C, noodles trimmed
  • 1 large carrot peeled and shaved into strips
  • 2 cups spiralized purple cabbage
  • 1/3 cup diced green onions
  • ¼ packed cup chopped fresh cilantro
  • ¼ cup chopped peanuts
  • For the dressing:
  • 1/4 cup smooth and creamy peanut butter
  • 1.5 tablespoons lime juice
  • 1.5 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari, if gluten-free
  • 1/2 tablespoon sesame oil
  • 1 teaspoons grated fresh ginger
  • 1 teaspoon hot sauce Sriracha or other
  • 2 tablespoons of water to thin (or more as needed)

Instructions

  • Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.
  • In a large mixing bowl, combine the zucchini noodles, carrot, cabbage, green onions and cilantro. Pour the dressing over the salad and toss together thoroughly.
  • Divide the salad into bowls and top with peanuts. Serve.

Notes

Per serving (1 out of 4) - Calories: 187, Fat: 11g, Saturated Fat: 2g, Carbs: 19g, Fiber: 4g, Sugars: 8g, Protein: 7g, Sodium: 598mg

Thai Zucchini Noodles

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25 comments

Anna says:
YUM!! Love Thai and I'm so in the mood for salads!
Julia Aston says:
Looks delicious Ali! Katie and I were so happy to meet you while attending your wonderful brunch presentation at Whole Foods! The food was delicious and we will definitely be making all of it at home! Thanks for signing our cook books too! Congrats on finding the 2 bedroom apt!
Ali Maffucci says:
It was so great meeting you, Julia! Thank you so much for coming!
Mary Beth says:
This lovely salad is on my list for the coming week. Thanks! Ali, your stars appear to be in perfect alignment. Everything's going your way...no wonder the 2BR apartment came through! Can't wait to see what you do with the new space. You're smart to get all the sleep while you can, too! It's all good!
kelly says:
This looks so good! I can't wait to try it this week. Congrats on a great (but CRAZY) week, I was exhausted just following along on instagram!
Ali Maffucci says:
I hope you do! Thanks for the sweet note :)
Susie says:
Ali, this looks amazing! I'm going to add it to this wk's menu :) I totally sympathize with you re: stressing about finding apt. My husband and I are also waiting to hear about 2BR in our building and our lease expires end of May! Still no news yet :( Congrats and best of luck with packing/moving!
Renee says:
Loved this recipe! I didn't have quinoa so replaced it with farro. Also added a little sriracha as I like things a bit spicy!
Allison says:
I made this last night and it's DELICIOUS, wow! It's also making a wonderful leftover lunch for me today (and tomorrow!) as well. TRUTH: I've been holding onto my Paderno spiralizer for two years now, which has done its job fine, more or less...but last night, after I tried (and ultimately failed...and boy do I mean FAILED) at spiralizing the purple cabbage for this recipe, I said to myself, "Nuts to this. I AM buying myself the Inspiralizer!" So I think I might be making that purchase very shortly. ;-)
Anonymous says:
Made this for dinner last night and it was awesome! I only dressed have so it would keep better for leftovers. Sauce is stellar!
Anonymous says:
I just wanted to say I made this for my lunches this week and it is delicious! So healthy and so yummy. I love your books and the extra recipes you share on your blog. I absolutely love spiralising veg and it's changed the way I eat. Thank you!
Charline says:
Wow, am I ever grateful to have discovered you today . I switch to a more healthy way of eating and constantly looking on the internet for new recipes and I must say that your site excites me the most I have a spiralizer and have never used it so I am taking it out today. I love Thai so I will definitely be trying this recipe. Thank you so much for doing this, and thanks to your mom for being such an inspiration to you. I am from Canada and will keep those restaurants in mind in my travels.
Having read this I believed it was really enlightening. I appreciate you taking the time and energy to put this short article together. I once again find myself spending way too much time both reading and commenting. But so what, it was still worthwhile!
Jennifer says:
Hi! Can you please clarify the amount of peanut butter for the dressing? The recipe reads, "1/4 cup smooth and creamy peanut butter". Is that 1/4 cup smooth AND a 1/4 creamy peanut butter OR 1/4 cup smooth OR a 1/4 creamy peanut butter?
Meaghan says:
You can just use smooth peanut butter!
Lori says:
Have you ever tried this as a hot dish- sautéing the veggies and then dressing? Thanks!
Karen says:
What is the letter of the blade used for spiralizing the red cabbage? Thank you.
Carly Glazer says:
Hi Karen! Blade A will shred the cabbage!

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