Creamy Thai Orange Noodles


  • 2-3 Small Zucchini (small or large spiral blade)
  • 1 teaspoon ginger (minced or 1/2 teaspoon dry ginger)
  • 2 teaspoons grapeseed oil
  • 1 pinch pepper flakes
  • 1 teaspoon peanuts (chopped)
  • 1 Medium garlic clove (minced)
  • 3 tablespoons chicken or veggie broth
  • 2 teaspoons apple vinegar
  • 2 teaspoons low sodium soy sauce
  • 1/8 teaspoon sugar
  • 1 teaspoon corn starch
  • 1 tablespoon water
  • 1 tablespoon green onions (sliced thinly - optional)
  • 1 teaspoon peanuts (chopped - optional)
  • 1-2 Large Thai basil leaves (sliced thinly - optional)


Step 1
Heat oil in a large skillet and saute garlic, ginger and red pepper over medium-high heat for 1 minute, stirring constantly.
Creamy Thai Noodles Saute Garlic
Step 2
Add peanuts, broth, apple vinegar, soy sauce and sugar. Mix well over medium-high heat.
Creamy Thai Noodles
Step 3
Combine corn starch and water and mix well to dissolve.
Creamy Thai Noodles cornstarch
Step 4
Slowly stream the corn starch mixture into the liquid mixture and stir continuously until sauce boils.
Creamy Thai Noodles
Step 5
Add zucchini noodles, toss to cover with sauce, about 2-3 minutes, or until desired tenderness.
Creamy Thai NoodlesZucchini
Step 6
Garnish with remaining chopped peanuts, green onion and basil.
Creamy Thai Noodles

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