Spiralized zucchini and carrot noodles tossed in a creamy sesame-almond sauce. Paleo, gluten-free, and on the table in under 30 minutes.
If you love Thai peanut noodles but want something lighter, these Thai almond butter zoodles are your answer. Zucchini and carrot spirals stand in for pasta, soaking up a deeply savory, slightly spicy almond-sesame sauce that takes just minutes to whisk together.
Unlike traditional pad thai or peanut noodle dishes, this recipe is completely gluten-free, paleo, and vegan — no compromises on flavor. The almond butter and tahini combo creates a sauce that's nutty and rich, balanced by bright lime juice and a kick of sriracha.
Best of all: no boiling water, no draining, no mess. You'll have dinner on the table faster than delivery.
Why You'll Love This Recipe
- Great meal prep: make the sauce ahead and store for 5 days
- Ready in under 30 minutes with minimal cleanup
- The sauce doubles as a dipping sauce or salad dressing
- Naturally paleo, gluten-free, dairy-free, and vegan
- Endlessly customizable — swap in any crunchy vegetables you have
Recipe Tips & Variations
- Make the sauce up to 5 days ahead and store it covered in the fridge.
- For extra protein, add shredded rotisserie chicken, baked tofu, or edamame.
- No spiralizer? Use a vegetable peeler to make wide, flat ribbons.
- Swap almond butter for sunflower seed butter to make it nut-free.
- Best served fresh — zoodles release water over time, and the sauce will thin.
The almond butter sauce keeps well in the fridge for up to 5 days. However, we recommend assembling the zoodle bowl fresh, as zucchini releases water over time and can make the dish watery. If meal prepping, store the sauce and vegetables separately and toss right before eating.
Tamari (gluten-free soy sauce) is the closest substitute, though it's slightly saltier. If using tamari, reduce the amount to about 2 teaspoons and taste before adding more. Regular soy sauce also works if you're not avoiding gluten.
Almost! To make it Whole30 compliant, simply omit the maple syrup and check that your sriracha contains no added sugars. All other ingredients are Whole30 approved.
A spiralizer gives the best noodle texture, but it's not required. A julienne peeler, mandoline with a julienne blade, or even a regular vegetable peeler for wide ribbon "noodles" all work well as alternatives.
Don't overcook — just 1–2 minutes in the pan keeps them firmer.
Serve immediately after tossing. If you notice excess liquid pooling at the bottom of your bowl, it's still delicious — give it a quick toss or drain slightly before eating.
📖 Recipe
Thai Almond Butter Zoodles
Spiralized zucchini and carrot noodles tossed in a creamy sesame-almond sauce. Paleo, gluten-free, and on the table in under 30 minutes.
Ingredients
Almond Butter Sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 3 tablespoon almond butter
- 1 tablespoon tahini
- 1 tablespoon coconut aminos
- 1 teaspoon lime juice
- 1 tablespoon maple syrup
- ¼ teaspoon toasted sesame oil
- ½ teaspoon sriracha
- pinch of salt
Vegetables & Toppings
- 1 teaspoon coconut oil
- 1 large zucchini spiralized, or two small
- 1 large carrot, sprialized
- 1 cup red cabbage, thinly sliced
- ¼ red bell pepper, thinly sliced
- 1-2 tablespoon toasted chopped cashews
- 1 tablespoon scallions
- thai or regular basil for topping
Instructions
1. Cook the zoodles. Heat coconut oil in a frying pan over medium heat. Add spiralized zucchini and carrot. Cook, stirring frequently, for 1–2 minutes until warm and just slightly softened. Do not overcook — you want them to keep their texture. Transfer to a plate to cool.
2. Make the almond butter sauce. In a large mixing bowl, whisk together all sauce ingredients until smooth. The sauce may look thick — that's perfect. The moisture from the zucchini will loosen it as it sits.
3. Toss and serve. Add the zoodles, red cabbage, red pepper, cashews, and scallions to the bowl with the sauce. Toss until everything is well coated. Scatter fresh basil on top if using. Serve immediately.
Notes
Recipe Tips & Variations
- Make the sauce up to 5 days ahead and store covered in the fridge.
- For extra protein, add shredded rotisserie chicken, baked tofu, or edamame.
- No spiralizer? Use a vegetable peeler to make wide, flat ribbons.
- Swap almond butter for sunflower seed butter to make it nut-free.
- Best served fresh — zoodles release water over time and the sauce will thin.
Shelby @Fitasamamabear
This looks so amazing- and so many veggies!
Daniela Modesto
Thank you! Yes, it's definitely vegetables galore!
Lindsey Dietz
I adore my spiralizer! It makes me WANT to eat more veggies!
Daniela Modesto
Yes, that's for sure! Spiralize everything! hah
Raia
I love Thai, but never thought to make it at home. This looks delicious!
Daniela Modesto
Thank you so much, Raia! I'm obsessed with it!
Linda Spiker
Oh goodness gracious! This recipe is amazing, and beautiful, and I am positive delicious as well!
Daniela Modesto
Thank you so much, Linda! It's one of my favorites because it's so simple!