Print

Thai Zucchini Noodles

Print Recipe

Fettuccine pasta with fresh zucchini and a homemade spicy Thai sauce, topped with toasted sesame seeds.

Ingredients

Scale
  • 8 oz fettuccine pasta (for gluten free, use gluten free brown rice fettuccine)
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • salt
  • ¼ cup soy sauce or gluten free Tamari sauce
  • ¼ cup + 2 tablespoons honey
  • ¼ cup chicken stock
  • 1 tablespoon Thai red curry paste
  • 5 green onions, chopped
  • 1 tablespoon sesame seeds, toasted

Instructions

  1. Cook 8 oz fettuccine pasta according to package instructions. Drain and set aside.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced zucchini and a pinch of salt. Cook until soft and slightly browned, about 5-7 minutes. Remove zucchini from skillet and set aside.
  3. In the same skillet, add ¼ cup soy sauce, ¼ cup + 2 tablespoons honey, ¼ cup chicken stock, and 1 tablespoon red curry paste. Heat and stir to combine. Add chopped green onions, mix, then remove from heat.
  4. Add cooked fettuccine to the sauce and stir to coat. Add cooked zucchini, mix well. Top with 1 tablespoon toasted sesame seeds and serve.

Notes

For gluten-free version, use gluten-free Tamari sauce and brown rice fettuccine. Adjust red curry paste for desired spiciness. Zucchini releases water when cooked, so pat dry if needed for crispier texture.

Nutrition

Find it online: https://www.receipster.com/thai-zucchini-noodles-spicy-sauce/

Themes by WordPress