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Raw zucchinis noodle pad thaï
Photo credit: Cindy Boyce

Raw zucchinis noodle pad thaï

Raw zucchinis noodle pad thaï
Photo credit: Cindy Boyce
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I PICKED MY VERY FIRST HOME-GROWN HUMONGOUS ZUCCHINI! It’s so good and inspiring and satisfying and I could go on and on about it…

I got a spiralizer for Christmas, and I must admit that it wasn’t a tool I used often in the kitchen but for this recipe along with my home-grown zucchinis, it was well worth it.

Marinated tofu is a great option to serve with this meal.

  • Serves4 to 6
  • Prep time30 min
  • Cook time35 mins
  • Timeout-
  • FreezingFreezes well


  • 2 large green or yellow zucchinis, spiralized
  • 2 cups of baby spinach
  • 2 cups of bean sprouts
  • 1 red pepper, sliced in thin strips
  • 2 tablespoons fresh thaï or regular basil, shredded
  • 1/4 cup fresh cilantro leaves
  • 3 shallots, sliced at an angle
  • 3 tablespoons of chopped roasted salted peanuts
  • Salt & pepper, as preferred
  • 3 tablespoons of olive oil
  • 1 teaspoon of sesame oil
  • 1 garlic clove, chopped
  • 2 tablespoons of rice vinegar
  • 1 lime’s zest & juice
  • 2 teaspoons of soy sauce
  • 1 teaspoon of fish sauce (nuoc-mâm)
  • 1 teaspoon of corean pepper or crushed chili pepper


  1. Blend all salad ingredient in a bowl, then set aside.
  2. Mix all the sauce ingredients in another bowl, then pour over the salda and mix together.
  3. Season if needed, then serve.
Recipe published on August 19, 2018