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Thai Zucchini Noodles

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Delicious Thai Zucchini Noodles with a homemade, spicy Thai sauce, topped with toasted sesame seeds. Asian comfort food!

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I loved these spicy Thai noodles – so much flavor in this simple recipe! If you’re looking for an unusual way to use up your zucchinis – this is the perfect recipe!

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You’ll start by cooking 2 sliced medium size zucchinis in olive oil:

cooking zucchini in olive oil

Then, you’ll make a basic Thai sauce, completely from scratch, from just a few simple¬†ingredients (soy sauce, honey, chicken stock, red curry paste, and green onions)! The only ingredient you would probably have to specially shop for is red curry paste (I personally always have it in my fridge – I use it a lot in Asian-style dishes):

cooking Thai Asian sauce

Finally, you’ll combine cooked fettuccine with cooked zucchini and the Thai sauce. Then, top the pasta with toasted sesame seeds. That’s it! Your dish is ready!

combining gluten free fettuccine noodles with zucchini in Thai Asian sauce

Thai Zucchini Noodles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Thai Zucchini Noodles

Ingredients

  • 8 oz pasta, preferably Fettuccine (for gluten free, use gluten free brown rice fettuccine)
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • salt
  • 1/4 cup soy sauce
  • 1/4 cup and 2 tablespoons honey
  • 1/4 cup chicken stock
  • 1 tablespoon Thai red curry paste
  • 5 green onions, chopped
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. Cook pasta al dente, drain, set aside.
  2. Heat 1 tablespoon olive oil in a large skillet on high heat. Add sliced zucchini, sprinkle with salt, and cook for about 1 or 2 minutes,flipping a couple of times. Zucchini should not get too soft. Remove zucchini from the skillet to the plate.
  3. Add soy sauce, honey, chicken stock, and red curry paste, to the same empty skillet. Heat up and mix everything to combine. Add chopped green onions to the sauce, and mix. Then, immediately, remove from heat.
  4. Add the cooked fettuccine to the skillet with the sauce and stir to coat. Add cooked zucchini, mix. Top with toasted sesame seeds.
http://juliasalbum.com/2015/09/thai-zucchini-noodles-recipe/

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{ 13 comments… add one }
  • morglin January 30, 2016, 1:27 pm

    That is a very good and extremely fast recipe, especially when you use those asian noodles that are just soaked in hot water. Thank you!

    • Julia June 29, 2016, 1:41 pm

      Thank you!

  • Jaclyn May 17, 2016, 5:44 pm

    Hi there, what do you think about adding mushrooms?

    • Julia June 29, 2016, 1:40 pm

      Mushrooms would be great here!

  • Jennifer June 24, 2016, 9:08 pm

    This was so easy and SO delicious! Even my kiddos loved it

    • Julia June 29, 2016, 1:40 pm

      Thank you, Jennifer!

  • Ashley October 6, 2016, 3:04 pm

    Which brand of curry paste do you use for this recipe?

    • Anna November 21, 2016, 8:50 am

      Not sure what brand she used here. But i used the Thai Kitchen brand its in a small glass jar.

  • Anna November 21, 2016, 8:49 am

    Omg! I made this the other night and it was to die for!! And i was so shocked at how quick it was to make. I added mushrooms in mine and shredded rotisserie chicken. So so good. Im making it again tomorrow night because it went so quickly. I think i want to try adding a bit of ginger in this time. Do you think it would go well in this recipe? Thanks for sharing. Definitely on one of my top favorite recipes now!

    • Julia December 17, 2016, 8:41 pm

      Thank you, Anna, so glad you liked it! Adding chicken and mushrooms sounds delicious! I think ginger will work great here!

  • Colleen February 20, 2017, 10:39 am

    Hey there, planning on trying this tonight. Looks really good! Two questions…chicken broth instead of chicken stock should be fine right? Also, I found sesame seeds at the store but they don’t say they are toasted? I found them in the Asian section.

    • Julia March 12, 2017, 10:54 pm

      Yes, chicken broth and chicken stock both work. My sesame seeds come untoasted, too, I toast them in the oven at 350 F for about 5 minutes or until they just turn a little bit brown. They are much tastier when toasted!

  • Jan September 27, 2017, 3:42 pm

    Looks delicious. However, I am vegan. Is it possible to substitute vegetable broth for chicken broth? Would it be as tastey?

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