Spiral Vegetarian Thai Noodle Bowls Recipe

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These spiraling vegetarian Thai noodle bowls are tossed in a creamy peanut sauce and loaded with tons of vegetables!

Lots of zoodles arrive, along with crispy cabbage and creamy dreamy peanut sauce.

Apparently some people think zucchini noodles are the food trend that should go away in 2017, but personally I can't get enough of them!

Maybe this is because I never consider zoodles to be pasta replacements. I know my body would know the difference between a zucchini noodle and a real pasta in about 2.5 seconds.

I like to complement my zoodles with some pasta, and in this spiral vegetarian Thai noodle bowls recipe I used whole wheat spaghetti. So we're getting plenty of veggies, some real pasta, a creamy peanut sauce, and some shrimpā€¦ a totally balanced healthy meal that will be on your plate in 30 minutes!

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Since December 26, my body has been craving vegetables in a huge way! We've been eating a bunch of fries, great salads, and the spiralizer has come out to play, too.

So. These spiraling vegetarian Thai noodle bowls have a kind of identity crisisā€¦ you can eat them hot, as a ā€œstir fryā€ type of food, or you can enjoy them cold, more than just a ā€œsaladā€. Is it strange that he really prefers them cold?

The peanut sauce is the same one I used in my shrimp noodle and shrimp noodle recipe in my 30-minute dinner eBookā€¦ it's very simple: peanut butter, soy sauce, sesame oil, lime juice, and sugar Brown. Ready in 5 minutes, and you can even go ahead and freeze it!

Actually, you can also prepare the vegetables ahead and store them in the refrigerator for 3-4 days. Then when it comes to dining, you've saved 10 minutes of prep time. Woo hoo!

I used shrimp in this recipe because shrimp + peanut sauce is heaven in my book, but of course, add your favorite protein! Tofu would probably be great, or chicken.

Very good friends! It's 30-minute Thursday, which means that in addition to these spiraling vegetarian Thai noodle bowls, there are plenty of delicious 30-minute meals on the way. Look at these!

Spiral Vegetarian Thai Noodle Bowls

Course: main course

Kitchen: Spiralized

Calories: 358kcal

Servings: 4 -6

These spiraling vegetarian Thai noodle bowls are tossed in a creamy peanut sauce and loaded with tons of vegetables!

Preparation time 15 minutes

Cook time 15 minutes

Total time 30 minutes


Peanut sauce

  • 1/4 cup creamy peanut butter
  • 1/4 cup soy sauce that I use (url) reduced sodiumāˆžhttps: //www.amazon.com/gp/product/B0051ONSPE/ref=as_li_tl? ie = UTF8 & camp = 1789 & creative = 9325 & creativeASIN = B0051ONSPE & linkCode = as2 & tag = swpesa-20 & linkId = 846ebcce0a23e091945f8ff (/ url)
  • 1 lime juice
  • 2 tablespoons of brown sugar or honey
  • 1 teaspoon of sesame oil

Bowls of noodles

  • 6 oz whole wheat spaghetti
  • 1 tablespoon of olive oil
  • salt pepper
  • 1 pound raw shrimp, thawed and skipped
  • 1 medium zucchini spiral
  • 2 grated or coiled carrots
  • 1.5 cups chopped cabbage


  • Green onion
  • ground peanuts


  • Shake all the ingredients in the peanut sauce and set aside (helps heat the peanut butter in ten second increments in the microwave first).

  • Cook spaghetti according to package directions.

  • While the pasta is cooking, cook the shrimp – heat the olive oil in a nonstick skillet over medium heat.

  • Add shrimp and season with salt and pepper. Cook 3 to 5 minutes, turning halfway, until pink and cooked through.

  • When the pasta is well cooked, drain well. Combine with the vegetables and add the peanut sauce.

  • Top with cooked shrimp, green onions, and ground peanuts.


Serving: 1/6 lot | Calories: 358kcal | Carbohydrates: 49g | Protein: 22 g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1164mg | Fiber: 8g | Sugar: 9 g

SpiralNoodlesRecipeThai statuesVegetarian

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