4 42 Published Jun 18, 2012, Updated Dec 28, 2022 I also experimented with local zucchini I purchased from the farmers market and came up with a new recipe using my spiralizer. Zucchini noodle pasta (a.k.a zoodles) is nothing new as I’ve made that many times before, however this weekend I decided to use zucchini noodles to make a tasty Thai-inspired dinner. The final product reminded me of Pad Thai when served warm. Although to be perfectly honest I’ve only ever had bites of Isaac’s Pad Thai entrées because I’ve never actually ordered it for myself. I’m more of a papaya salad, Tom Yum soup and fresh spring roll girl when it comes to ordering at Thai restaurants. This dish is so easy to whip up and has a lovely blend of fresh flavors and a hint of richness from the peanut sauce. It’s not only delicious, but much healthier than traditional Thai takeout. Feel free to serve it warm or cold. If there are leftovers, I like eating them cold from the fridge. Although when it’s cold I like to add a little almond milk to loosen up the sauce a bit. Enjoy!
More Asian-Inspired Recipes
Pineapple Fried QuinoaAsian Tofu TacosAsian Chicken Lettuce WrapsAsian Chicken Sheet Pan MealCrunchy Asian SlawEdamame SaladSpaghetti Squash Pad ThaiEasy Edamame
More Zucchini Noodle Recipes
Zucchini Noodle Fettuccine AlfredoZoodle Salad w/ Italian DressingPesto Zucchini Noodles with ChickenGarlic Shrimp and Asparagus with Zucchini Noodles
Be sure to check out all of the edamame recipes as well as the full collection of zucchini noodle recipes here on EBF!
