Thai Sauce with Zoodles

by Jill Dalton

Thai Sauce With Zoodles

Jill Dalton
Zoodles, which are zucchini noodles, are a great alternative to regular pasta, especially if you are gluten intolerant. They also pack a ton of nutrition into this Thai flavored dish which would be perfect for a light summer dinner.
5 from 1 vote
Servings 4 people
Prep 15 minutes
Cook 2 minutes
Total 17 minutes

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  • Put the zoodles into a large pot and turn on medium high heat.
  • Cook for about 5 minutes
  • Add the water, peanut butter, tamarind paste, garlic, date, sriracha, Braggs and lime juice to a blender and blend
  • After noodles are cooked, add the tomatoes, spring onions and sauce and mix together
  • Sprinkle on black sesame seeds
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Nutrition info

Calories: 121kcalCarbohydrates: 16gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 149mgPotassium: 949mgFiber: 4gSugar: 12gVitamin A: 713IUVitamin C: 62mgCalcium: 66mgIron: 2mg

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Belinda Blease July 15, 2019 - 4:09 am

Looks like you are using Aldi’s Simply Nature creamy peanut butter. That’s what I buy when not going to Earth Fare and grinding whole peanuts.

Sue April 26, 2021 - 4:26 pm

are you boiling the zoodles in water or just putting them in a pot on their own? If no water, why don’t they stick?

Jill Dalton April 27, 2021 - 3:10 pm

Hello Sue, you don’t need to put any water with them. As soon as they start cooking the water comes out of the zucchini and keeps it from sticking.


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