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5 from 6 votes

Thai Almond Zucchini Noodles

Prep time
10 mins
Cook time
7 mins
Total time
17 mins


  • 1 tbsp olive oil
  • 2 cups zucchini noodles aka zoodles (about 2 medium zucchini)
  • 1 cup carrots, shredded
  • 1 cup purple cabbage, thinly sliced
  • ½ of a red pepper, thinly sliced
  • ⅓ cup Yai's Thai Thai Almond "no peanut" sauce
  • ¼ cup slivered almonds
  • 1 tbsp sesame seeds
  • green onion, chopped


  1. Over medium-high heat, add olive oil to a large skillet/pan.
  2. Add the shredded carrots, purple cabbage, and red pepper to skillet. Cook for about 4 minutes, until the veggies are tender. 
  3. Add the zucchini noodles to pan. Cook for stir for about 3 minutes, until the zucchini noodles are softer. {For zucchini noodles, you can buy already spiralized zoodles, or use a spiralizer to do it yourself, or use a regular vegetable peeler to make thicker fettuccine-like noodles.}
  4. Set pan aside. Pour Thai Almond "no peanut" sauce over veggies. Stir everything together so it's well-combined. 
  5. Plate the zoodles. Add toppings such as slivered almonds, sesame seeds, and green onion. Can drizzle more Thai almond sauce too. Store any leftovers in an airtight container in the fridge.
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