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    Thai Zucchini Noodles

    By Julia | Updated: Jun 23, 2018 | Published: Sep 25, 2015 | 47 Comments

    175.4K shares
    • Facebook967
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    Delicious Thai Zucchini Noodles - fettuccine pasta with a homemade, spicy Thai sauce, topped with toasted sesame seeds.  The sauce is made with honey, Thai red curry paste, and soy sauce (or use Tamari sauce).   Asian comfort food!

    Thai zucchini noodles

     

    I love making Asian-style noodles at home, such as these Asian Noodles with Mushrooms and Snow Peas or this Asian Noodle Salad with Peanut Sauce.  All these recipes are so easy to make and are so good, I make them all the time to add variety to the dinner menu at home.  These fettuccine noodles with pan-fried zucchini in Asian sauce is no exception.

    There is so much flavor in this simple recipe! If you're looking for an unusual way to use up your zucchinis - use them in this Asian-inspired dish.

    Thai zucchini noodles with red curry paste honey soy sauce

    Recipe notes

    • Thai dishes are usually made with rice noodles, so in this recipe I used gluten free brown rice fettuccine which worked perfectly!
    • You can use soy sauce or gluten free Tamari sauce - whichever you like. Either one works great in this recipe.
    • Make sure to toast sesame seeds briefly in the oven, just until they become just a little bit brown. Toasted sesame seeds are so flavorful!
    • This is a meatless recipe, but you can add rotisserie chicken, salmon, or other types of fish.

    Thai zucchini noodles with red curry paste honey soy sauce and sesame seeds in a large skillet

    Ingredients you need to make Thai zucchini noodles

    • fettuccine pasta (for gluten free, use gluten free brown rice fettuccine)
    • olive oil
    • zucchini
    • soy sauce or gluten free Tamari sauce
    • honey
    • chicken stock
    • Thai red curry paste
    • green onions
    • toasted sesame seeds

    Thai zucchini noodles with red curry paste honey soy sauce and sesame seeds in a large skillet

    How to make Thai zucchini noodles

    Start by slicing 2 medium size zucchinis and cooking them in olive oil until soft and slightly browned:

    cooking zucchini in olive oil (process shot)

    Then, make a basic Thai sauce, completely from scratch, using 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):

    combining honey, soy sauce, and red curry paste with green onions to make Thai sauce (step-by-step photos)

    Finally, combine cooked and drained fettuccine pasta with cooked zucchini and the homemade Thai sauce. Then, top the pasta with toasted sesame seeds. That's it! Your Thai zucchini noodles are ready!

    combining gluten free fettuccine noodles with zucchini in Thai Asian sauce (process shot)

    Thai zucchini noodles
    4.82 from 96 votes

    Thai Zucchini Noodles

    Delicious Thai Zucchini Noodles - fettuccine pasta with a homemade, spicy Thai sauce, topped with toasted sesame seeds. Asian comfort food!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Asian
    Servings 4 people
    Calories per serving 388 kcal
    Author: Julia

    Ingredients

    • 8 oz pasta preferably Fettuccine (for gluten free, use gluten free brown rice fettuccine)
    • 1 tablespoon olive oil
    • 2 zucchini , sliced
    • salt
    • ¼ cup soy sauce or gluten free Tamari sauce
    • ¼ cup honey
    • 2 tablespoons honey
    • ¼ cup chicken stock
    • 1 tablespoon red curry paste (Thai)
    • 5 green onions , chopped
    • 1 tablespoon sesame seeds , toasted
    Prevent your screen from going dark

    Instructions 

    • Cook pasta al dente, drain, set aside.
    • 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.
    • 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.
    • Add the cooked fettuccine to the skillet with the sauce and stir to coat. Add cooked zucchini, mix. Top with toasted sesame seeds.

    Nutrition

    Nutrition Information
    Thai Zucchini Noodles
    Amount per Serving
    Calories
    388
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    846
    mg
    37
    %
    Potassium
     
    490
    mg
    14
    %
    Carbohydrates
     
    74
    g
    25
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    31
    g
    34
    %
    Protein
     
    11
    g
    22
    %
    Vitamin A
     
    935
    IU
    19
    %
    Vitamin C
     
    20.7
    mg
    25
    %
    Calcium
     
    66
    mg
    7
    %
    Iron
     
    2.1
    mg
    12
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword asian noodles, thai noodles, zucchini noodles
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Tracey Lynn Lauer

      March 12, 2025 at 1:35 pm

      This is so good! We added other leftover roasted veggies, too. YUM!

      Reply
    2. Judy

      February 13, 2023 at 12:48 pm

      Excellent! I have made this recipe twice and absolutely love it. Thanks for a great and easy recipe.

      Reply
      • Julia

        February 13, 2023 at 5:49 pm

        Judy, I am glad you loved it - thank you for the comment and 5-stars! 🙂

        Reply
    3. Karri

      August 04, 2022 at 12:24 am

      Why aren’t you answering the questions about honey?

      Reply
      • Julia

        August 22, 2022 at 3:48 pm

        I see where the confusion is coming from. When I listed honey twice (¼ cup honey and 2 tablespoons honey) what I meant is that you add 1/4 cup + 2 tablespoons of honey into the sauce all at once. I hope it clarifies the confusion. The total amount of honey to be used in this recipe is 1/4 cup + 2 tablespoons and it is all added AT ONCE into the sauce.

        Reply
    4. Cookie

      July 20, 2022 at 8:53 pm

      This recipe is so easy and delicious! I used zucchini along with onions and red peppers. In my sauce I added one Hawaiian chili pepper and added some cooked teriyaki chicken to the finished dish. I have made the recipe exactly as written and it’s perfect! Absolutely amazing!

      Reply
      • Julia

        August 22, 2022 at 5:30 pm

        Love, love your additions! Adding onions, red peppers, and teriyaki chicken all sound so good!

        Reply
    5. shelina

      May 17, 2022 at 12:54 am

      hi why is honey mentioned twice in the recipe pls clarify thanks?

      Reply
      • Julia

        August 22, 2022 at 10:28 pm

        I see where the confusion is coming from.

        When I listed honey twice (¼ cup honey and 2 tablespoons honey) what I meant is that you add 1/4 cup + 2 tablespoons of honey into the sauce all at once. I hope it clarifies the confusion.

        The total amount of honey to be used in this recipe is 1/4 cup + 2 tablespoons of honey and it is all added AT ONCE into the sauce.

        Reply
    6. Tammy

      September 03, 2021 at 12:06 pm

      Yummy! I used rice noodles, substituted the curry paste (because I didn't have any) with black bean sauce, used 2T Sriracha Honey (I think the 1/4c honey is a typo) and added garlic and ginger to the sauce. Not sure if I technically made THIS recipe, but it was delicious wither way 🙂

      Reply
      • Julia

        September 22, 2021 at 4:55 pm

        Tammy, I love your version! 🙂 Thank you for the 5-star review! 🙂

        Reply
    7. Kathy

      August 27, 2021 at 6:10 pm

      On the table in 30 minutes! Yummy!

      Reply
      • Julia

        August 30, 2021 at 4:56 pm

        Glad you liked it! Thank you for the 5-star review - I really appreciate it! 🙂

        Reply
    8. Sandie

      March 02, 2021 at 7:26 pm

      Awesome dinner tonight! Have been eating more plant based meals. Not a vergevtarian, this was great.

      Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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