Thai-Style Zucchini Noodle Salad

Thai Zucchini Noodle Salad @Cara's Cravings-3

If your partner, while eating a bowl of zucchini noodles, proclaims, “this is one of the best things you’ve ever made,” you know you’ve done well.

It’s not every day that one professes their love for veggie noodles, though I suppose the more times you make them, the more opportunities there are for that sort of thing. And, the longer one goes without “real” pasta, the more appealing veggie noodles become, right? Wrong! We love our veggie noodles (like zucchini, squash and sweet potato) in their own right, regardless of comparing them to pasta. I don’t think I have to give you the numbers. You know you can have a giant bowl of them and get away with less calories, and a lot more nutrients, than traditional wheat pasta. Buh-bye, guilt.

If you want to make veggie noodles more often (of course you do!) having a gadget will help. I do love my spiralizer and they’re not too expensive but for something even less pricey and that takes up less space, enter the Veggetti. It’s absolutely wonderful for zucchini, and makes quick work of turning a few thick zucchini into stringy noodles for all. No excuses about time, people. (I haven’t tried it for firmer vegetables yet.)

Thai Zucchini Noodle Salad @Cara's Cravings-1

We love our veggie noodles with a good bolognese in cold months but summer calls for lighter fare, like this Thai-inspired warm noodle salad. With a light and spicy, tangy sauce, crunchy carrots and cashews, and cold shredded chicken and chopped egg, it was just the sort of filling-yet-refreshing meal we crave on a sticky night.

Wanna try? 

One of you can have your noodles and eat them too with your own Veggetti along with a $25 Visa gift card to purchase ingredients. 

What will you make??

a Rafflecopter giveaway

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Thai-Style Zucchini Noodle Salad with Chicken and Hard Boiled Egg

Yield: 2-3 servings


4 tablespoons light coconut milk
2 tablespoons fish sauce
4 teaspoons coconut sugar
2 stalks lemongrass, thinly sliced (remove the tough outer layers and use only the tender inside parts)
1 large garlic clove, minced
1 medium jalapeno pepper, seeded and minced
3-4 medium zucchini, spiralized
3-4 carrots, peeled and spiralized (or peel long stands with a vegetable peeler)
4 scallions, thinly sliced
1/3 cup chopped cilantro
4 tablespoons coarsely chopped raw cashews
2-3 hard boiled eggs, chopped (1 per serving)
2/3 - 1 cup shredded, cooked chicken (about 1/3 cup per serving)
2 parsnips, peeled and spiralized (or peel long strands with a vegetable peeler)
lime wedges, for garnish


In a large nonstick skillet, heat the coconut milk, fish sauce, coconut sugar, lemongrass, garlic and jalapeno over medium heat, stirring to dissolve sugar, about 1 minute.

Add the zucchini and carrots. Toss to coat and cook until heated through and just softened, about 2-3 minutes.

Turn off heat and stir in most of the scallions, cilantro and cashews, keeping a bit aside to garnish.

Divide among serving bowls, pouring the extra pan sauce evenly over each serving.

Top with shredded chicken, hard boil egg, parsnip strands. Finish with the extra cilantro, scallions, cashews and lime wedges and serve immediately.

Cara Lyons,, adapted from Spicy and Herbaceous Thai Salad.

Disclaimer: I was provided with a Veggetti and $25 to purchase ingredients. 

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15 Responses to “Thai-Style Zucchini Noodle Salad”

  1. 1

    Marissa — August 29, 2014 @ 9:27 am Reply

    I would love to make zucchini and carrot noodles, and top them with homemade pasta sauce!

  2. 2

    Molly — August 29, 2014 @ 10:19 am Reply

    I would start off by doing something with the two pounds of tomatoes we get in yesterday’s CSA and then go from there.

  3. 3

    Paige Callahan — August 29, 2014 @ 10:55 am Reply

    I would do zucchini noodles and make it a peanutty dish

  4. 4

    Millie | Add A Little — August 29, 2014 @ 2:19 pm Reply

    I would noodle-ize zucchini for sure and also squash!

  5. 5

    Terri Cole — August 29, 2014 @ 5:33 pm Reply

    I would definitely make zucchini noodles and top them with peanut sauce. Thanks for the giveaway!

  6. 6

    Rachel R — August 29, 2014 @ 8:04 pm Reply

    I would love to top zucchini noodles with a classic tomato sauce!

  7. 7

    Gina — August 30, 2014 @ 12:53 pm Reply

    I want to try this recipe!

  8. 8

    Ilene — August 30, 2014 @ 5:42 pm Reply

    I’m pretty sure I’d make your recipe as I love thai food and zucchini”

  9. 9

    Emily — September 1, 2014 @ 2:10 pm Reply

    I would make zuchinni or eggplant noodles with a meat sauce… my kids would gobble it up!

  10. 10

    Andrea — September 2, 2014 @ 9:09 pm Reply

    Carrot noodles, with a nice peanutty sauce

  11. 11

    Christine k. — September 2, 2014 @ 9:17 pm Reply

    This is an awesome idea for a lighter noodle dish — I find red sauces typically ate too “heavy” for veggie noodles. Can’t wait to try it!

  12. 12

    Leila — September 2, 2014 @ 10:38 pm Reply

    Have never made zucchini noodles, but they sound yummy! I would probably add a peanut sauce to them

  13. 13

    Sara — September 3, 2014 @ 6:23 am Reply

    I’m always trying to julienne my zuc -very time consuming let me tell you- have been looking to possibly get the tool but I’d instead love to win it!!! Usually I make the “pasta” with tomato sauce or just mozz cheese and hot pepper flakes

  14. 14

    adria — September 3, 2014 @ 3:05 pm Reply

    I’ve been wanting to try the veggie noodle thing for a while now…would love to win this and try the recipe! Pad Thai is one of my all time favorites, and a healthy option would be fabulous!

  15. 15

    Laura — September 3, 2014 @ 4:49 pm Reply

    I had this great dish at a restaurant recently and would love to recreate it: shrimp and zucchini noodle Alfredo. It really was light (as I’m not a big Alfredo sauce lover) with Parmesan cheese and tomatoes. It was soooo good!

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