Thai Sauce with Zoodles

by 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.

Thai Sauce with Zoodles

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 15 voted )


4 large zucchini, spiralized
1/3 cup water
2 Tbs peanut butter
1 Tbs tamarind concentrate
1 clove garlic
1 date
1 Tbsp sriracha sauce
1 tsp Braggs liquid amino acids
juice of 2 limes
handful of cherry tomatoes cut in half ( about 5 oz )
2 spring onions, chopped
black sesame seeds


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