Delicious Thai Zucchini Noodles with a homemade, spicy Thai sauce, topped with toasted sesame seeds. Asian comfort food!
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!
MY OTHER VIDEOS
You’ll start by cooking 2 sliced medium size zucchinis 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):
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!
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
- 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.
Looks delicious. However, I am vegan. Is it possible to substitute vegetable broth for chicken broth? Would it be as tastey?
Majority of the flavor comes from soy sauce, honey, and Thai red curry paste, so if you use vegetable broth, you won’t lose much flavor at all. 🙂
What can you use in place of red curry paste
Red curry paste makes this pasta really flavorful, I can’t really think of anything else that can create the same flavor.
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.
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!
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!
Thank you, Anna, so glad you liked it! Adding chicken and mushrooms sounds delicious! I think ginger will work great here!
Which brand of curry paste do you use for this recipe?
Not sure what brand she used here. But i used the Thai Kitchen brand its in a small glass jar.
This was so easy and SO delicious! Even my kiddos loved it
Thank you, Jennifer!
Hi there, what do you think about adding mushrooms?
Mushrooms would be great here!
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!
Thank you!