Thursday, January 16, 2014

Paleo Thai Zucchini & Carrot Noodles

I made this dish because I couldn't wait to try out the spiralizer I received for Christmas. I've always done a pretty good job making vegetable noodles with my mandoline, but I'll admit they were never evenly sliced and I always worried about losing a finger in the process!

I didn't include protein in these as I served the alongside some spicy chicken drumsticks (recipe to come tomorrow). I do think they'd taste delicious with some chicken or pork mixed right in though. I would probably increase the sauce to ensure the meat would get well-coated.

You can add in some more vegetables if you have them on hand, and can adjust the spice level to suit your tastebuds.

Paleo Thai Zucchini & Carrot Noodles

1 tbs. nut butter (sub sunflower seed butter for nut-free)
juice of 1/2 lime (I used the rest to squirt on the finished dish)
1/2 tbs. raw honey or stevia
2 minced garlic cloves
1 tsp. sriracha or other garlic chili paste (use less for mild results)
2 peeled medium zucchini
2 peeled medium carrots
1 firm avocado, peeled & diced
1/2 cup minced mint and cilantro
1 tbs. black sesame seeds
1/4 cup raw cashew pieces

Combine nut butter, lime juice, sweetener, garlic and garlic chili paste in a small bowl. If your nut butter is very thick you can heat on a stove top over low heat until well-blended.

Using a julienne peeler, mandoline or whatever kitchen prop you have to julienne the zucchini and carrots.

Put carrots and zucchini in a salad bowl and add avocado. Gently stir in a little bit of dressing, then top with minced herbs, sesame seeds and cashews.


  1. I love the colors, looks wonderful! I just happen to have all the ingredients on hand so this is happening for lunch. I also have some drumsticks in the fridge and look forward to the spicy drumstick recipe!

    1. Hope you liked the noodles, and the accompanying drumsticks just went live too! Thanks Al!