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Recipes || Spicy Thai Zoodles (Vegetable Noodles)

Spicy Thai Zoodles (zucchini noodles aka courgette noodles). With so many different ways to say it, do you call them courgette/zucchini noodles? Courgetti? Zoodles? Coodles? Regardless, I find them delicious in Thai-inspired dishes. I don’t find them quite as tasty in Italian-inspired dishes. My experiment with courgette and bolognese was not as delicious, in my personal opinion. 

This recipe is vegetarian but can easily be vegan by omitting the egg or using an egg substitute. And did you know that almost all peanut butters are already vegan friendly? Slapping a special vegan label on peanut butter ratchets up the price so just check your normal peanut butter’s ingredients and more likely than not, it’s already suitable. 

The best thing about this meal is that once you get all your veg prepped, the cooking time in negligible. So it’s perfect for a super quick weeknight meal that’s both filling and fresh! I stuffed my recipe with as many vegetables as possible, but you can completely do away with anything that you don’t particularly like. Except the courgette. That’s pretty key. 

Spicy Thai Zoodles
Serves 4
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
919 calories
88 g
558 g
48 g
48 g
20 g
1329 g
6139 g
58 g
0 g
25 g
Nutrition Facts
Serving Size
1329g
Servings
4
Amount Per Serving
Calories 919
Calories from Fat 417
% Daily Value *
Total Fat 48g
74%
Saturated Fat 20g
98%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 15g
Cholesterol 558mg
186%
Sodium 6139mg
256%
Total Carbohydrates 88g
29%
Dietary Fiber 18g
71%
Sugars 58g
Protein 48g
Vitamin A
382%
Vitamin C
499%
Calcium
34%
Iron
58%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 smallish courgettes (or 2 large ones) (zucchini)
  2. 3 cloves of garlic
  3. 1 tablespoon of coconut oil
  4. 1 large carrot
  5. 150 g mushrooms
  6. 1 red bell pepper
  7. 1/2 cup of spring (salad) onions, diced
  8. 3 eggs, beaten
  9. 1 teaspoon of peanut butter
  10. 1/3 cup of soy sauce
  11. 2 tablespoons of brown sugar
  12. 2 tablespoons of Sriracha
  13. 1 teaspoon of red chile flakes
  14. 1/2 teaspoon of dried cilantro
  15. peanuts (to top)
Instructions
  1. Start by spiralling your courgettes and chopping all your other veg. In a large pan (or wok) heat up your coconut oil over medium heat and sauté your garlic for about 1 minute. Then add in your carrot, mushrooms, onions and red pepper. Saute for about 5 minutes. Make a hole in the midst of your veg and add in your eggs, scrambling as you go.
  2. Then add in your peanut butter, soy sauce, brown sugar and sriracha. Give everything a hearty stir. Add in your courgette, and turn the heat off your pan. Toss in your courgette thoroughly and serve with a sprinkling of peanuts on top.
Notes
  1. To get the best results, you really need to dry your zoodles. Once you've spiralised your courgette, press it between two tea towels to dry it. Then place something with some weight on top (I put our kettle) and let them sit for about 30 minutes to squeeze all the water out. I do this whilst prepping everything else.
beta
calories
919
fat
48g
protein
48g
carbs
88g
more
Rhyme & Ribbons http://rhymeandribbons.com/

Vegetable noodles instead of real noodles – yay or nay?

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  • Yay to courgetti! Plus adding peanut butter to vegetables is a win every time in my book! Make it spicy? Even better! Alice xxx

    http://www.woodenwindowsills.co.uk

  • This looks so healthy and delicious. I love zucchinis but have never tried this dish. Definitely going to save it and make it ne day for my family. Thank you for sharing this amazing recipe. xo

    Antonia || Sweet Passions

  • ninegrandstudent

    This looks yum! I’ve recently discovered boodles (butternut squash noodles) which have become my favourite. Slightly less watery that courgetti and I find they work so well with spicy sauces!

    NINEGRANDSTUDENT: A Lifestyle Blog

    • I’ve only had butternut squash noodles once, so I’ll definitely have to give them another go! (Though I do love ravioli stuffed with butternut squash puree, which isn’t quite the same I suppose 😉 ) xx

  • This looks absolutely delicious! I’m definitely going to try this, it’ll be a nice change from my only noodle consumption being super noodles haha! x

    |Georgia Megan|

  • Yum! I am down for anything that has a peanut sauce!

  • I love noodles! I’ve been meaning to try out some new vegetarian meals and this one sounds really great! Love the photos too, they look so colourful 🙂

    Kayleigh | anenthusiasmfor.blogspot.co.uk

  • This almost makes me want to get a spiraliser! (how much does a typical one run for?) However I’m kinda bad at tricking my body into thinking vegetables are noodles, so I’d probably add a liiiitle bit of noodles too 😉

    • Haha I think of them as a way heartier alternative to salad. 😉 My spiraliser went for about £10, I think? I also use it to make french fries, which i’m positive is not what it was intended for. I’ve even used it to shred onions when I was feeling too lazy to chop them. x

  • Elle

    Oh looks delicious! Definitely will have to try this x

    Ellé Simpson

  • I’ve only had Thai food once, but all your posts are making me want to try it again!

  • OMG this looks incredible!! 🙂 Have a great week lovely.
    xx finja | http://www.effcaa.com

  • I bought a spiralizer last year to make zoodles. My one experiment cooking them failed. I need to try it again because I do really like zucchini!

    • Did your get super watery and/or slimy? I’ve found that I really need to press a lot of water out between tea towels once I’ve spiralised them!

      • Yup, that’s what happened. I thought I had just cooked them too long. I’m going to try pressing them next time!

        • So what I do is wrap them up in tea towels or paper towels – whatever I have on hand and put something heavy on top of them (a pan with a big book in it, usually). Then let them sit for about 30 minutes to squeeze the excess water out.

          In terms of cooking them, this is contrary to so many recipes out there, but I’d never cook them in water like pasta – they just get way too soggy. A few minutes sauteing them in a large pan on their own is enough to get them warm and flexible without adding any liquid back in.