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Thai Veggie Zoodle Bowl

I love Pad Thai and peanut noodle dishes. I’ve been craving a healthier version for a while. This one turned out beautifully. It does require a lot of chopping and prepping but cooking is quick.

To be honest, my kids did not like it. Probably too many veggies and flavor. It’s still a keeper recipe!

Ingredients (Sauce):

  • 2 cloves garlic
  • 2 tsp freshly grated ginger (or 1 tsp ginger powder)
  • 4 Tbsp peanut butter (creamy or chunky)
  • 1 lime (zested and juiced)
  • 3 Tbsp soy sauce (or coconut aminos)
  • 1-2 Tbsp toasted sesame oil
  • Optional: squirt of sriracha (for added heat)

Ingredients (Veggie noodle base):

  • Olive oil or coconut oil for sauteing
  • 3 zucchinis, spiralized
  • 1 red pepper, sliced thinly
  • 1 onion, sliced thinly
  • Optional extra veggies: Cabbage (thinly sliced) or Carrot (spiralized)
  • Optional added protein: Chicken, beef and shrimp
  • Toppings: handful of fresh cilantro, green onions and crushed peanuts


  1. In a small bowl, add all sauce ingredients and mix well. It may be helpful to melt peanut butter first.
  2. In a large frying pan, add oil to med-high heat. Add pepper and onion slices first. Cook for 3 minutes.
  3. Add zucchini noodles and cook for another 2 minutes.
  4. Add sauce and toss well over heat.
  5. When serving, feel free to add crushed peanuts, cilantro and green onions.

Since all the veggies wilt down, it makes approximately 2-3 servings. If you add meat/protein, it can definitely spread to 3 servings.

Love this recipe?! and want to discuss more menu planning ideas, set up a free phone consultation Free Consultation with Sunshine Wellness Institute 📞

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