Thai Peanut Zucchini Noodle Bowl

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I LOVE anything Thai. Which is kind of annoying since I’ve never been to Thailand. But the Thai dishes I’ve had in the states make me swoon. And it makes me want to go to Thailand truly just for the food itself. If I could eat Thai curry for every meal, I 100% would. But since my wallet is currently saving up for a trip to Bali, I have to make due with my Thai-inspired dishes that are paleo and gluten free. And you know what? Carb friendly, too. I may be eating all the carbs I can get my hands on in France right now, but I’ve been dancing with lower carb lately back at home. It just makes me feel better. Luckily this dish doesn’t leave you feeling weighed down. Just satisfied and happy AF.

PaleOMG Thai Peanut Zucchini Noodle Bowl

I’m digging this France life this week. Sure, I don’t have my obsessive 5:45am nespresso to sip on while my pup sits on my lap, but I do have French pastries and cheese. That being said, I haven’t even tried a pastry yet. I landed at 7:30am on Sunday and it’s been go-go-go ever since. Which means there hasn’t been much time for pastry hunting. Sure, I could grab one at a gas station since croissants are as easy to come by as taquitos are at gas stations in ‘Merica, but I feel like I could do better. Fingers crossed one just falls in my lap soon.

PaleOMG Thai Peanut Zucchini Noodle Bowl

You know what might fall in my lap? A baguette. And sure, that may sound incredibly sexual, but I literally just mean a long, skinny loaf of bread. No innuendos, just fluffy, crunchy, beautiful bread. Who am I kidding, bread is sexual. And yesterday, while driving the countryside to Burgundy, I found a baguette kiosk. Just in the middle of a parking lot. Like one of those ‘donate your shoes today’ bins in the middle of a Walmart parking lot. But instead of donating your shoes, you donate your hard earned cash in hopes the bread comes out slightly warm and buttered. I may test it out soon.

PaleOMG Thai Peanut Zucchini Noodle Bowl

Oh man, speaking of hard earned cash – one of the women on the trip got pickpocketed in Paris the other day. Why do people in France love pickpocketing? It’s like a sport over here. I trust no one so I rolled my cash up and kept mine in the ole prison wallet. Name that movie. The pickpocketers made a big scene on the train as a distraction, the WOMAN took the wallet out of my new friends purse, stole the cash from it then dropped the wallet and ran. I hate when women give us a bad rap. But I have to say, for being a common crook; she must have a heart in that dark soul of hers. Because taking the entire wallet just seems much easier.

To conclude – France loves history, pastries, cheese, wine, and pickpocketing. Always remember that the prison wallet never lets you down.

PaleOMG Thai Peanut Zucchini Noodle Bowl

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Thai Peanut Zucchini Noodle Bowl

  • Author: juli
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 37 minutes
  • Yield: 3-4 1x
Scale

Ingredients

For the “peanut” sauce

For the noodles

  • 2 tablespoons coconut oil
  • 1/2 yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 large zucchinis, peeled, spiralized and drained of any excess liquid (about 3 cups spiralized)
  • 3 green onions, sliced
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • cilantro, for garnish

For the soft boiled eggs

  • 3 eggs
  • 1 1/2 cup water

Instructions

  1. Place all ingredients for the peanut sauce in a blender and blend until smooth and combined. Set aside.
  2. Peel and spiralize zucchini then squeeze out all excess liquid. Set aside.
  3. Add coconut oil to a large nonstick sauté pan over medium heat. Add onions and bell peppers and cook for 10 minutes, tossing throughout to help cook evenly. Then add garlic, zucchini noodles, salt and red pepper flakes to cook for 3-4 minutes with the peppers and onions. Pour peanut sauce into the pan, turn the heat down to low and mix to combined everything. Cook for another 5 minutes.
  4. While the sauce thickens, pour 1 1/2 cups of water to the basin of an instant pot. Place a steam basket or rack in the basin, add the eggs, secure lid, then press manual to high pressure and set time at 2 minutes. While the eggs cook, make a bowl filled with ice water. Once time is up, quick release the pressure then remove the eggs and place directly into the ice water for about 2 minutes to stop the cooking process.
  5. Peel and cut the soft boiled eggs in half then place on top of the peanut noodles along with cilantro, for garnish!

PaleOMG Thai Peanut Zucchini Noodle Bowl


PaleOMG Thai Peanut Zucchini Noodle Bowl

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More Zucchini Recipes You Might Love!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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24 thoughts on “Thai Peanut Zucchini Noodle Bowl”

  1. Deadpool 2!!! I say prison wallet all the time jokingly and NO ONE gets it but my boyfriend of course…..he gets me…..haha!!

  2. Bali is one of my favorite places. So much healthy yummy spicy food and it’s all so cheap! But since you are going all. the. way. there..can you tack on 3 extra days? Fly up to one of the Thai islands and eat! 🙂

  3. HOLY MOLY! I don’t usually comment on blogs but I had to about this. I made it last night and it was DELICIOUS! My husband had 3 bowls. I added shrimp to his and didn’t have the zucchini so used regular pasta noodles and subbed maple syrup for the honey but it was amazing. I am forever in love with sunflower seed butter now, will never ever use soy sauce again instead I’ll be using coconut aminos! The sauce is to die for and SO EASY to make. Can’t wait to try it again with chicken thighs for the hubs! Thank you for the amazing recipe!

  4. Made last night…another amazing recipe Juli! Thank you.

    Also, on a side note, I was just listening to your last podcast and part way through thinking that I love it so so much and I’m so glad that you starting doing one and then you crushed me with your “breaking news”. Ugh, I’m so sad but hopefully the IG lives will be just as good and I totally understand why you are doing them…this is not criticism just me hating change 😉 Good luck with the new format and I’ll still listen/watch whatever you do!!

  5. This is delicious!!! Continuing to question why I’ve never used sunflower seed butter… Thanks Juli!

  6. Confession: I have never commented on a blog before (altho I love perusing them for extra tips and feedback), so poppin’ my comment cherry over here, lol. I just had to come here to say this recipe was totally BOMB! Holy crap. I added some chicken chorizo to this (casing removed) for some extra protein and it complemented the flavors super well. Longtime fan of your site over here and also own your cookbook.

    Side note: besides your famous spaghetti squash pizza pie, my other constant go-to is your Thai chicken curry in sweet potato. I have made so many variations of that recipe and my family constantly requests it as my contribution for potlucks. You’re awesome Juli, that is all!

  7. Made the sauce with equal amounts almond and cashew butters. This was amazing! Thai food is one of my favorites and I miss being able to order out. This dish was exactly what I was looking for. Thank you so much!

    5.0 rating

  8. How crucial is the honey? Would the sauce be ok if I just omitted it. Looks like it would be Whole 30 friendly without it

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